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| #1557810 in Books | 2012-11-20 | Original language:English | .0 x.0 x.0l,.79 | File type: PDF | 232 pages||3 of 3 people found the following review helpful.| My heart be still|By Kristin Arychuk|As four recipes from this book bubble away, on my stove, I can say I'm loving this book. I'm tempted to give this book a one star, in hopes of keeping the secret to myself, but it would be unfair to its amazing author. I received a copy of the French edition a year ago, and have spent agonizing hours on google translate re-writing the reci|About the Author|Lourdes Tirouvanziam -Louis holds Masters degrees in French and English and a PhD in sociolinguistics. She taught languages at the Lycée Français of Pondicherry. The French government has honoured her with the distinction of Cheval
The coastal town of Pondicherry has seen the influence of a host of cultures, and it s not surprising that its cuisine reflects this history. A fragrant potpourri of flavours, primarily from the Tamilian kitchen and resulting from three hundred years of occupation by those universally acknowledged gourmands the French, the food here also reflects eclectic borrowings from Indian, Moghul, French, Portuguese and Malaysian cooking. In The Pondicherry Kitchen, Lourdes Tirouva...
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