Cooking at Home with Pedatha : Vegetarian Recipes from a Traditional Andhra Kitchen/Jigyasa Giri and Pratibha Jain. Chennai, Pritya, 2005, ix, 87 p., ISBN 81-902993-0-1.

    Contents: 1. Chutneys pachchadi. 2. Powders podi. 3. Rice annam. 4. Vegetables koora. 5. Dals pappu, charu. 6. Yogurt perugu. 7. Sweets theepi. 8. Crispies vadiyalu. 9. Special touch. 10. Andhra meal. 11. Glossary. 12. Epilogue.

    "This book is tradition revisited; an oral tradition of an illustrious family, a heirloom preserved from one generation to the next in the face of changing times. Jigyasa Giri and Pratibha Jain take the initiative to record this legacy for posterity.

    This book is more than a record of some of these tradition, time-tested recipes. Step-by-step guidelines in tempering and cooking, special tips running throughout the book, and a transliteration scheme for the pronunciation of Telugu terms add a distinctive touch. Rendered in stunning aesthetics, the book also gives a peek into the simple presentation of traditional Andhra vegetarian food, as well as the affection and joy which was shared in bridging the gap between the spoken and the written word." (jacket)

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