Samaithu Paar shi Ammal Publications publish the world famous South Indian Vegetarian cook books “Samaithu Par” in Tamil and “Cook and See “. 3 Jun S Meenakshi Ammal’ ‘Samaithu Paar’ is packed with sudden instructions, underlying threats but also recognisable recipes broken down with. The first volume of Samaithu Paar was published in More than just a cookery book, it was intended to serve as a manual for daily use. Over the years.

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The Best of Samaithu Paar: The Classic Guide to Tamil Cuisine by S. Meenakshi Ammal

We were unable to find this edition in any bookshop we are able to search. No trivia or quizzes yet. Sreipriya rated it it was amazing Sep 28, When I started out, everything about the process of cooking would terrorise me — the crackling mustard, the occasional bouts of fire from damp curry leaves in hot oil, incendiary tomato chutney bursting out of the mixie in rebellion leaving blood red streaks all over my kitchen.

Suresh rated it really liked it Jun 28, Lakshmi marked it as to-read Aug 18, But even that reassurance is mildly stern, like this particular note for making Butter Milk Sambar: That cooking teaches you patience should seem obvious, but what I found is it also gives you a strange sort of confidence. Way back inwhen cook books were not an accepted or popular genre in Indian asmaithu, she charted a new path by coming out with the first volume of her legendary “Samaithu Par” in Tamil. The second volume dealt with paa recipes, while the third volume focused on various festivals and the preparations for these festivals.


The instructions inside provide alternative suggestions and steps to take care of kitchen disasters.

Other Authors Chawla, Ashish. Nandhini rated it it was amazing Sep 19, This book is not yet featured on Listopia. The story goes that her son walked shop-to-shop requesting owners to stock the book, finally convincing Higginbothams to display one as well.

This single location in Victoria: Lists with This Book.

In line with this, Meenakshi Ammal came out with two more volumes of Samaithu Par. But for a seasoned cook the book is full of nuggets that no YouTube video or for that matter, cookbook can offer.

Citation Styles for “The best of Samaithu paar : the classic guide to Tamil cuisine”

Separate different tags with a comma. Trivia About The Best of Samai Here the recipes of my childhood are broken para with a simplicity that is perfect for men and women who have never ventured into the kitchen except to drop their used plates.

Vinodh rated it it was amazing Jun 17, Other links Image at http: You also may like to try some of these bookshopswhich may or may not sell this item. The book has now been translated into various languages and although the vintage illustrated cover featuring a dreamy young bride cooking has been replaced by a photo of idlis and vadas, the book still commands an ever-growing audience.

Ammal, who lost her husband at 18, lived with a mother-in-law, her younger brother-in-law and her young son in what could not have been the best of circumstances.

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What S Meenakshi Ammal’s ‘Samaithu Paar’ taught me about life and third-rate vegetables

Saranya marked it as to-read Aug 23, Illustration recreated by Harshita Borah. Be the first to ask a question about The Best of Samaithu Paar. Return to Book Page. Meenakshi Ammal is a paaar in cook book writing in India. The Classic Guide to Tamil Cuisine 3.

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To see what your friends thought of this book, please sign up. Here, even filter coffee is an elaborate recipe filled with helpful details like this note:.

Maddy marked it as to-read Feb 12, And she did, writing down everything she knew about cooking. Open to the public ; Sruthi marked it as to-read Apr 22, This article first appeared on The Soup.

I found Ammal in the old way — my father gave me the book when I moved to Mumbai as a year-old copywriter. Mubarak Ali marked it as to-read Sep 12, The Best of Samaithu Paar: Just a moment while we sign you in to your Goodreads account. And I can see why, the instructions that once instilled paranoia in me seem considerate now.