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Rice & Curry - 2nd Edition by S H Fernando (Paperback)
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About this item
Highlights
- A New York Times Notable cookbook--now updated with newrecipes, photographs and notes on Sri Lankan culture and cuisine!
- Author(s): S H Fernando
- 240 Pages
- Cooking + Food + Wine, Regional & Ethnic
Description
Book Synopsis
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)
Review Quotes
"...a cultural and culinary tribute to a sublimely delicious style of cooking that is simple and full flavored. You want this book. If you are suffering from flavor fatigue, consider yourself cured. Honest, authentic and dependable, the recipes are superb and the curry geeks in your house will be sated for years eating their way through this tome."
--Andrew Zimmern, TV host of BIZARRE FOODS WITH ANDREW ZIMMERN
"A wonderful tour of a lesser-known cuisine. If you dined out and ordered Leela's Chilaw crab curry you'd make a spectacle of yourself, coating your wrists in gravy rich with coconut, curry leaves, chile, garlic and cumin, flecking your face with bits of crab shell. At home, only your family will stare, and they'll be a mess, too."
--Nick Fox, New York Times
"Thirsting for coconut water and a South Asian adventure? Satisfy that wanderlust in your own kitchen with Rice and Curry: Sri Lankan Home Cooking, the new book from globe-trotting gastronome S.H. Fernando Jr. Little known to all but the most intrepid eaters, Sri Lankan cuisine will introduce new, exotic pleasures to your table."
--Zester Daily, zesterdaily.com