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A New York Times Notable cookbook--now updated with new
recipes, photographs and notes on Sri Lankan culture and cuisine! "A terrific introduction to a great culinary tradition about
which egregiously little is known. Well researched, authentic, and
easy-to-follow recipes." ―Anthony Bourdain (on the first edition) S.H. Fernando takes readers on an unforgettable culinary journey
through Sri Lanka, where a typical meal is simply referred to as "rice &
curry." Demystifying ingredients, spices and flavors to prove that Sri Lankan
Food is a healthy option, Fernando gives us the best of generations of folk
cooking traditions as well as time-saving tips and menu suggestions for the
modern cook.
This new edition has been revised and updated with over 100
easy-to-follow recipes; an introduction to Sri Lanka's history, culture, and
cuisine; a detailed up-to-date travel section with for visitors; a
comprehensive spice guide, sidebars on ingredients, techniques and notable
aspects of Sri Lanka's cuisine, and stunning color photos throughout.
Sample recipes: -
Roasted
Curry Powder -
Spicy
Lentil Fritters (Masala Vadai) -
Duck
Curry with Arrack (Thara Curry) -
Hoppers (Appa) -
Lamb
Biryani -
Leela's
Chilaw Crab Curry (Kakuluwo Curry) -
Chili
Sambol (Katta Sambol) -
Mango
Curry (Amba Curry) -
Shymala's
Coconut Custard Pudding (Wattalampan)
About the author
S.H. ("Skiz")
Fernando Jr. is a second generation Sri Lankan-American and graduate of Harvard University and the Columbia University
School of Journalism. As a music journalist, he has written for
The New York Times,
Rolling Stone,
Vibe, and
Spin. In 2006, he moved to Sri Lanka for a year to
learn about its cuisine and research his cookbook. In March 2009, he was
featured on Travel Channel's
No
Reservations with Anthony Bourdain, where he led the crew to Sri Lanka's
hot spots. He also hosts a cooking show on YouTube called "Pan Asian." He resides in
Baltimore, Maryland. Visit him at www.skizsoriginal.com.
Summary
A New York Times Notable cookbook—now updated with new
recipes, photographs and notes on Sri Lankan culture and cuisine!
“A terrific introduction to a great culinary tradition about
which egregiously little is known. Well researched, authentic, and
easy-to-follow recipes.” ―Anthony Bourdain (on the first edition)
S.H. Fernando takes readers on an unforgettable culinary journey
through Sri Lanka, where a typical meal is simply referred to as “rice &
curry.” Demystifying ingredients, spices and flavors to prove that Sri Lankan
Food is a healthy option, Fernando gives us the best of generations of folk
cooking traditions as well as time-saving tips and menu suggestions for the
modern cook.
This new edition has been revised and updated with over 100
easy-to-follow recipes; an introduction to Sri Lanka’s history, culture, and
cuisine; a detailed up-to-date travel section with for visitors; a
comprehensive spice guide, sidebars on ingredients, techniques and notable
aspects of Sri Lanka’s cuisine, and stunning color photos throughout.
Sample recipes:
·
Roasted
Curry Powder
·
Spicy
Lentil Fritters (Masala Vadai)
·
Duck
Curry with Arrack (Thara Curry)
·
Hoppers (Appa)
·
Lamb
Biryani
·
Leela's
Chilaw Crab Curry (Kakuluwo Curry)
·
Chili
Sambol (Katta Sambol)
·
Mango
Curry (Amba Curry)
·
Shymala's
Coconut Custard Pudding (Wattalampan)
