Rice & Curry

A New York Times Notable cookbooknow 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 Lankas history, culture, andcuisine; a detailed up-to-date travel section with for visitors; acomprehensive spice guide, sidebars on ingredients, techniques and notableaspects of Sri Lankas cuisine, and stunning color photos throughout.Sample recipes:RoastedCurry PowderSpicyLentil Fritters(Masala Vadai)DuckCurry with Arrack(Thara Curry)Hoppers(Appa)LambBiryaniLeela'sChilaw Crab Curry(Kakuluwo Curry)ChiliSambol(Katta Sambol)MangoCurry(Amba Curry)Shymala'sCoconut Custard Pudding(Wattalampan)