Rice & Curry

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)