Sri Lankan Cookingby Douglas Bullis, Wendy Hutton, Luca Invernizzi Tettoni (Photographer)
Sri Lanka , the fabled island of sapphires and rubies, is home to one of the most intriguing of Asian cuisines. Rarely found in restaurants outside the island itself, Sri Lankan fare is often mistaken for yet another Indian cuisine. To/b>
Learn to cook all your favorite Sri Lankan foods with this beautifully illustrated and easy-to-follow Sri Lankan cookbook.
Sri Lanka , the fabled island of sapphires and rubies, is home to one of the most intriguing of Asian cuisines. Rarely found in restaurants outside the island itself, Sri Lankan fare is often mistaken for yet another Indian cuisine. To the culinary explorer, however, Sri Lankan food is as intriguing and unique as the many other customs of this island paradise.
Sri Lankan Cooking introduces over 80 sumptuous recipes to the curious cook, originating from the four corners of the island, including many classic dishes. Clear, step-by-step directions make this ostensibly complicated cuisine accessible for the home cook. Stunning location photography, a detailed glossary of ingredients, and a comprehensive introduction to the culinary history of the island, make Sri Lankan Cooking the perfect companion for your adventure into the delicious world of Sri Lankan cooking.
Authentic Sri Lankan recipes include:
- Rice Flour Hoppers
- Aromatic Basmati Rice
- Coconut Milk Rice
- Sour Claypot Fish
- Okra Curry
- And many more…
- Periplus Editions (HK) ltd.
- Publication date:
- Edition description:
- Hardcover with Jacket
- Product dimensions:
- 9.20(w) x 10.60(h) x 0.70(d)
Meet the Author
Douglas Bullis is a writer with wide interests in modern Asian life.
Wendy Hutton has worked in Asia as a writer and editor for many years, specializing in travel and cuisine.
Luca Invernizzi Tettoni, an internationally acclaimed photographer, lived and worked in Asia from 1973 until 2013. Among his many books on Asian culture are Tropical Asian Style, Thai Style, and Filipino Style .
Most Helpful Customer Reviews
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"Sri Lanka, the fabled land of sapphires, rubies and other precious stones, is home to one of the least known Asian cuisines" begins this lovely book. Some fascinating history follows this expressive opening from the fact that Sri Lanka used to be called "Ceylon" (see page 16,'Banking on Tea' to learn more about Ceylon tea), to the various influences on its culture and cuisine and so much more. From there it moves into a fascinating array of striking dishes. From Butter Rice to Tamarind Claypot Fish, Coconut and Cashew Nut Chicken, Dhal Stew and Coconut Spice Cake, exotic flavors about. A good Asian grocery nearby would definitely be a plus to this book. While there are substitutions given for some of the more exotic ingredients such as banana blossoms, jaggery, pandanus leaves and more, some of the substitutions aren't necessarily something you'll find at your regular grocery store. One small issue I had with the book is that only English translations of the recipe name is given. Generic terms like "Curried Meatballs", "Spicy Eggplant" and "Coconut Cinnamon Cashew Slices" are given. It would have been nice to have the Sri Lankan name as well. This is a beautiful book with a mouth-watering array of dishes to try. I would certainly recommend you give it a try. I received a copy of this book from Tuttle Publishing for my honest review. All thoughts and opinions are my own.
|•|•|•|•|•| CHAPTER 5 |•|•|•|•|•| <p> We reach the human place, more dark-skinned humans walking past the green beast. They, unlike the other dark-skinned humans, only give me a glance before walking on. A water buffalo hauling a wooden beast rattles past, its cloven hooves clacking on the stone and dirt street. <p> Keera perches over me protectivly, her brilliant green eyes wary. Her brown hair falls over her face, shrouding it against the gaze of the large human village and the setting sun. <p> Tall huts of stone and wood shadow the beast in cold air as the sun disappears and the moon rises. <p> By the time the green beast halts at a large hut of white stone, the moon is high in the sky, its silver half illuminating everything with a gentle white. <p> The lead human and another human help the injured human limp inside of the hut, humans wrapped in white pelts ushering them in. <p> Keera sighs and watches them go, speaking to no one in particular, "I hope David is alright." She looks down at me; I look up at her. <p> She reaches a timid hand forward and gently touches my head. She smells sweet, like a flowering acacia. I flick my ear but nothing more. <p> She begins ro run her hand over my coarse fur, her fingertips tracing the lines of muscle in my body. Her fingers stop, though, when they reach the ripped flesh of my side. She draws her hand back and sighs again. <p> "Ah, Ed, what are we to do with you...?" <p> My ears perk up in confusion. 'Ed? Who is Ed?' Then realization dawned on me. Keera was calling me Ed. I snort softly, wishing I could tell her my real name. <p> The lead human returns, his face grim. Keera stands quickly. "Is he okay...?" <p> The lead human nods slightly. "Aye, Keera, but he'll have tah stay here for a bit. And I think that dog there needs some attention on that wound o' his." <p> Keera growled softly. "He's not a dog. He's a—" <p> The lead human cuts her off with a wave of his hand. "Whatever... Rick is gonna stay until he's well enough tah leave. Da<_>mn poachers..." <p> "Eric...." Keera protests softly. <p> "Keera.... Sit. Down." The lead human snaps. <p> Keera slumps down, huffing, tears glistening in her green eyes. She dashes them away, jerking forward as the green beast lurchs foward. <p> I reach forward and touch my nose to her knee. A smile splits her face and she nuzzles my head gently. <p> I rumble a sigh and fall into a light doze... <p> ~~~ <p> ~NRM