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Milk, Spice and Curry Leaves

Af: Ruwanmali Samarakoon-Amunugama Engelsk Hardback
SPAR
kr 59

Milk, Spice and Curry Leaves

Af: Ruwanmali Samarakoon-Amunugama Engelsk Hardback

A Los Angeles Times standout book of the season

A National Post best cookbook of 2020

Featured by Eater Seattle, Seattle Times, National Post, Globe and Mail, CBC News, CTV News, and the Boston Lanka Network

"This vegetable and seafood-heavy book has recipes for all the classics . . . I would plead for as a kid . . . It’s a technique-heavy book, full of reliable instructions and gorgeous, nostalgic photographs.” —Epicurious

Ruwanmali Samarakoon-Amunugama’s childhood memories of visits to her parents’ homeland in Sri Lanka were filled with colourful trips to the market, lively, happy meals with her extended family, and long, scenic car rides from the capital of Colombo, past tea estates and farmers’ stalls, into the hill country around Kandy. In Milk, Spice and Curry Leaves, Ruwan shares the rustic, tropical flavours of these Sri Lankan visits—sweet pineapple and mango, bitter gourd, toothsome cashews, spicy chili pepper, tart lime, and many more—in recipes designed with North American home cooks in mind.

She introduces the three pillars of Sri Lankan cuisine: coconut milk, rice, and spice, and walks readers through the steps to make the two foundational Sri Lankan curry powders (roasted and unroasted). She also goes into detail on specialty products—like goraka, pandanus leaves, tamarind, and young jackfruit—always with attention to using ingredients available in North American grocery stores.

With lush food photography and styling, hand-drawn illustrations, heirloom photos and ephemera, Milk, Spice and Curry Leaves is an invitation to a way of cooking and a family of traditions from the country known as “the Pearl of the Indian Ocean.”

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A Los Angeles Times standout book of the season

A National Post best cookbook of 2020

Featured by Eater Seattle, Seattle Times, National Post, Globe and Mail, CBC News, CTV News, and the Boston Lanka Network

"This vegetable and seafood-heavy book has recipes for all the classics . . . I would plead for as a kid . . . It’s a technique-heavy book, full of reliable instructions and gorgeous, nostalgic photographs.” —Epicurious

Ruwanmali Samarakoon-Amunugama’s childhood memories of visits to her parents’ homeland in Sri Lanka were filled with colourful trips to the market, lively, happy meals with her extended family, and long, scenic car rides from the capital of Colombo, past tea estates and farmers’ stalls, into the hill country around Kandy. In Milk, Spice and Curry Leaves, Ruwan shares the rustic, tropical flavours of these Sri Lankan visits—sweet pineapple and mango, bitter gourd, toothsome cashews, spicy chili pepper, tart lime, and many more—in recipes designed with North American home cooks in mind.

She introduces the three pillars of Sri Lankan cuisine: coconut milk, rice, and spice, and walks readers through the steps to make the two foundational Sri Lankan curry powders (roasted and unroasted). She also goes into detail on specialty products—like goraka, pandanus leaves, tamarind, and young jackfruit—always with attention to using ingredients available in North American grocery stores.

With lush food photography and styling, hand-drawn illustrations, heirloom photos and ephemera, Milk, Spice and Curry Leaves is an invitation to a way of cooking and a family of traditions from the country known as “the Pearl of the Indian Ocean.”

Produktdetaljer
Sprog: Engelsk
Sider: 192
ISBN-13: 9781771513296
Indbinding: Hardback
Udgave:
ISBN-10: 1771513292
Kategori: Etniske studier
Udg. Dato: 3 dec 2020
Længde: 22mm
Bredde: 190mm
Højde: 261mm
Forlag: TouchWood Editions
Oplagsdato: 3 dec 2020
Forfatter(e) Ruwanmali Samarakoon-Amunugama


Kategori Etniske studier


Sprog Engelsk


Indbinding Hardback


Sider 192


Udgave


Længde 22mm


Bredde 190mm


Højde 261mm


Udg. Dato 3 dec 2020


Oplagsdato 3 dec 2020

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