The Food of Sri Lanka: Authentic Recipes from the Isle of Gems

by Bullis, Douglas; Hutton, Wendy

• ISBN13: 9789625937601
• ISBN10: 9625937609
• Format: Hardcover
• Copyright: 2001-04-01
• Publisher: Tuttle Pub

Summary

Sri Lanka is one of the least known of the world's great civilizations, dating back over 2,500 years. With its rich ethnic stew -- dominant ethnic identities are Singhalese, Tamil, and Muslim -- and rich, ancient agriculture, this tear-drop shaped island in the Indian Ocean hides one of the most amazing and little-known cuisines in the world. Here, two noted writers have explored Sri Lanka and returned with 60 extraordinary recipes that capture the breadth and depth of Sri Lankan cuisine. Presented in a clear, easy-to-follow style, and captured in elegant photographs, these recipes include the national favorite, String Hoppers, as well as Green Prawn Curry, Beef Ball Curry, Mango Curry, and Coconut Toffee. With asides on colonial influences on the island and its cuisine, this book also offers a complete chapter on tea.

A great book for arm-chair adventurers as well as seasoned cooks, The Food of Sri Lanka delivers an authentic taste of one of the world's most remarkable lands.

Table of Contents

PART ONE: FOOD IN SRI LANKA
Introduction	5	(2)
Gustatory Geography	7	(4)
One Land, Many Peoples	11	(6)
Colonial Tastes	17	(4)
Spice and Other Things Nice	21	(1)
Banking on Tea	22	(2)
Dining in Sri Lanka	24	(5)
PART TWO: COOKING IN SRI LANKA
The Sri Lankan Kitchen	29	(2)
Cooking Methods	31	(1)
Sri Lankan Ingredients	32	(5)
PART THREE: THE RECIPES
Basic Recipes	37	(5)
Snacks and Appetizers	42	(6)
Rice & Bread	48	(8)
Soups	56	(6)
Fish & Shellfish	62	(14)
Meat & Poultry	76	(14)
Vegetables	90	(14)
Desserts	104	(8)
Drinks	112	(2)
Additional Recipes	114	(4)
Acknowledgments	118	(2)
Index	120