Rice & Curry: Sri Lankan Home Cooking

Häftad, Engelska, 2011

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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 BourdainS.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.Included are more than 100 easy-to-follow recipes; an introduction to Sri Lanka’s history, culture, and cuisine; a detailed travel section for visitors; a comprehensive spice guide, and stunning color photos throughout.Sample recipes: Roasted Curry PowderSpicy Lentil Fritters (Masala Vadai)Coconut Milk Gravy (Kiri Hodhi)Hoppers (Appa)Lamb BiryaniLeela's Chilaw Crab Curry (Kakuluwo Curry)Fish Mustard Curry (Abba Kiri Malu)Mango Curry (Amba Curry)Shymala's Coconut Custard Pudding (Wattalampan)<

Produktinformation

Utgivningsdatum2011-11-17
Mått190 x 228 x 13 mm
Vikt589 g
FormatHäftad
SpråkEngelska
Antal sidor209
FörlagHippocrene Books Inc.,U.S.
ISBN9780781812733

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Writer, producer, and gastronaut S.H. Fernando Jr., aka “Skiz,” guided TV host Anthony Bourdain on a culinary tour of Sri Lanka for an episode of the popular Travel Channel series, No Reservations with Anthony Bourdain. Formerly the executive chef at the Capitol Skyline Hotel in Washington, D.C., Fernando currently organizes supper clubs and pop-ups, and conducts cooking classes. He also leads culinary tours to Sri Lanka (www.skizsoriginal.com). Fernando blogs about spicy food at: www.riceandcurry.wordpress.com. He is also host and producer of two popular YouTube series: Pan Asian, a cooking show, and Off The Eaten Path (www.youtube.com/user/ThaILLST).

Sri Lankan recipes are interesting in that you can see history unfolding right under your nose. The early history of Sri Lanka is characterised by the power struggle between Aryan Kings and Dravidian invaders, both Indian. But it's the European colonisation by first the Portuguese, then Dutch and finally the British which left a lasting impression on this little island. When sifting through this collection of recipes, I can see the various influences especially in the desserts. As for the curry, I now realize just how versatile a curry truly is. This book has surprised me with carrot curry, beet root curry, and cabbage curry. Obviously whatever fresh vegetable or meat you have to hand is fair game for a curry. Culinaria Libris June 2012