Rice & Curry: Sri Lankan Home Cooking
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9780781812733
$24.95
$24.95
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A NEW YORK TIMES NOTABLE COOKBOOK!
"A terrific introduction to a great culinary tradition about which egregiously little is known. Well-researched, authentic, and easy-to-follow recipes."
—ANTHONY BOURDAIN
In Sri Lanka, a meal is typically referred to as 'rice & curry'—and curries can vary from main dish offerings (meat, chicken, fish, or mutton) to an assortment of vegetable and even fruit curries. Indian, Malay, Arab, Portuguese, Dutch and British influences all left their mark on the cuisine, but indigenous Sinhalese dishes have remained popular in villages for centuries.
Fernando takes readers on an unforgettable culinary journey through Sri Lanka: demystifying ingredients, spices, and flavors and proving that Sri Lankan food is an easy-to-prepare, healthy option for modern lifestyles. Includes over 100 recipes, an introduction to Sri Lankan history, culture and cuisine, and stunning color photographs throughout.
"A terrific introduction to a great culinary tradition about which egregiously little is known. Well-researched, authentic, and easy-to-follow recipes."
—ANTHONY BOURDAIN
In Sri Lanka, a meal is typically referred to as 'rice & curry'—and curries can vary from main dish offerings (meat, chicken, fish, or mutton) to an assortment of vegetable and even fruit curries. Indian, Malay, Arab, Portuguese, Dutch and British influences all left their mark on the cuisine, but indigenous Sinhalese dishes have remained popular in villages for centuries.
Fernando takes readers on an unforgettable culinary journey through Sri Lanka: demystifying ingredients, spices, and flavors and proving that Sri Lankan food is an easy-to-prepare, healthy option for modern lifestyles. Includes over 100 recipes, an introduction to Sri Lankan history, culture and cuisine, and stunning color photographs throughout.
Praise for Rice & Curry
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"A terrific introduction to a great culinary tradition about which egregiously little is known. Well-researched, authentic, and easy-to-follow recipes."
—ANTHONY BOURDAIN, author of Kitchen Confidential and TV host of “No Reservations With Anthony Bourdain” "...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 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. He has written for the New York Times, Rolling Stone, Vibe, and Spin. He has produced several albums on his WordSound label, and is also writer/director of several films. In 2006, he moved to Sri Lanka for a year to learn about its cuisine and research this 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 resides in Baltimore, MD.
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