Meenakshi Ammal’s family and the current publishers, Ennes Publications, have worked hard to keep the book in print. By downloading a bootleg PDF, you deprive them of revenue that enables them to continue printing high-quality editions. Many food writers and culinary historians argue that because the book is a foundational cultural document, it should be freely available, especially to students and researchers. However, for casual home cooking, purchasing the book supports the preservation of this heritage.