Rice & Curry: Sri Lankan Home Cooking

A 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)

A 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)

• | Author: S.H. Fernando
• | Publisher: Hippocrene Books Inc.,U.S.
• | Publication Date: Jan 09, 2025
• | Number of Pages:
• | Language:
• | Binding: Paperback / softback
• | ISBN-13: 9780781814522
• | ISBN-10: 0781814529