Rice & Curry - S.H. Fernando

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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)