Description
Book SynopsisA New York Times Notable cookbook?now updated with newrecipes, photographs and notes on Sri Lankan culture and cuisine!
?A terrific introduction to a great culinary tradition aboutwhich egregiously little is known. Well researched, authentic, andeasy-to-follow recipes.? ?Anthony Bourdain (on the first edition)
S.H. Fernando takes readers on an unforgettable culinary journeythrough Sri Lanka, where a typical meal is simply referred to as ?rice &curry.? Demystifying ingredients, spices and flavors to prove that Sri LankanFood is a healthy option, Fernando gives us the best of generations of folkcooking traditions as well as time-saving tips and menu suggestions for themodern cook.
This new edition has been revised and updated with over 100easy-to-follow recipes; an introduction to Sri Lanka?s history, culture, andcuisine; a detailed up-to-date travel section with for visitors; acomprehensive spice guide, sidebars on ingredients, techniques and notableaspects of Sri Lanka?s cuisine, and stunning color photos throughout.
Sample recipes:
RoastedCurry Powder
SpicyLentil Fritters(Masala Vadai)
DuckCurry with Arrack(Thara Curry)
Hoppers(Appa)
LambBiryani
Leela''sChilaw Crab Curry(Kakuluwo Curry)
ChiliSambol(Katta Sambol)
MangoCurry(Amba Curry)
Shymala''sCoconut Custard Pudding(Wattalampan)
