This is an archive article published on April 12, 2024
Premium

In ‘The Cooking of Books’, Ramachandra Guha tips a hat to the chemistry between writer and editor

The books is a personal history of his long association – mostly, literary, but also collegian – with editor-publisher, Rukun Advani

Ramachandra GuhaDr Ramachandra Guha during the foundation day Lecture for Mahatma Gandhi at sahitya akademi (Express Archives)
Written by: Devapriya Roy
6 min readApr 12, 2024 10:25 PM IST First published on: Apr 12, 2024 at 10:23 PM IST

The Cooking of Books (Rs 699, Juggernaut) Ramachandra Guha’s latest offering, is a departure from his oeuvre. For one, it is slim. For another, it is a memoir. Specifically, the personal history of his long association – mostly, literary, but also collegian – with editor-publisher, Rukun Advani. And third, despite its intellectual moorings and archival work, it is principally a raconteur’s account – “In July 1973,” the book begins, “a Bengali boy named Amitav Ghosh joined St. Stephen’s College in Delhi, hoping to take a degree in history.”

The book begins in the early seventies, when the protagonists are in college, and Advani, the legend of Rudra North, has absolutely nothing to do with the “badly dressed” “sports type” that was Guha. It ends in March 2019, when no one could possibly know of the pandemic that was about to come; by then Guha is one of India’s pre-eminent public intellectuals and Advani runs Permanent Black, arguably one of the finest independent academic presses anywhere in the world, a legend in the publishing world, his fame burnished by his fabled reclusiveness and his brilliant novelist wife, Anuradha Roy.

Latest Comment
Post Comment
Read Comments