Rice & Curry

Sri Lankan Home Cooking

S.H. Fernando, Susan Now

$70.95 $64

Paperback

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English

Hippocrene Books Inc.,U.S.
05 March 2025

National & regional cuisine; Cookery by ingredient; Main courses

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)

By: S.H. Fernando
Photographs by: Susan Now
Imprint: Hippocrene Books Inc.,U.S.
Country of Publication: United States
Edition: 2nd New edition
Dimensions: Height: 254mm, Width: 177mm, Spine: 25mm
ISBN: 9780781814522
ISBN 10: 0781814529
Pages: 240
Publication Date: 05 March 2025
Audience: General/trade , ELT Advanced
Format: Paperback
Publisher's Status: Active

S.H. (“Skiz”) Fernando Jr. is a second generation Sri Lankan-American and graduate of Harvard University and the Columbia University School of Journalism. As a music journalist, he has written for The New York Times, Rolling Stone, Vibe, and Spin. In 2006, he moved to Sri Lanka for a year to learn about its cuisine and research his cookbook. In March 2009, he was featured on Travel Channel’s No Reservations with Anthony Bourdain, where he led the crew to Sri Lanka’s hot spots. He also hosts a cooking show on YouTube called “Pan Asian.” He resides in Baltimore, Maryland. Visit him at www.skizsoriginal.com.

Reviews for Rice & Curry: Sri Lankan Home Cooking

"""...a cultural and culinary tribute to a sublimely delicious style of cooking that is simple and full flavored. You want this book. If you are suffering from flavor fatigue, consider yourself cured. Honest, authentic and dependable, the recipes are superb and the curry geeks in your house will be sated for years eating their way through this tome."" --Andrew Zimmern, TV host of BIZARRE FOODS WITH ANDREW ZIMMERN ""A wonderful tour of a lesser-known cuisine. If you dined out and ordered Leela's Chilaw crab curry you'd make a spectacle of yourself, coating your wrists in gravy rich with coconut, curry leaves, chile, garlic and cumin, flecking your face with bits of crab shell. At home, only your family will stare, and they'll be a mess, too."" --Nick Fox, New York Times ""Thirsting for coconut water and a South Asian adventure? Satisfy that wanderlust in your own kitchen with Rice and Curry: Sri Lankan Home Cooking, the new book from globe-trotting gastronome S.H. Fernando Jr. Little known to all but the most intrepid eaters, Sri Lankan cuisine will introduce new, exotic pleasures to your table."" --Zester Daily, zesterdaily.com "