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The Food of Sri Lanka: Authentic Recipes from the Isle of Gems
 
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The Food of Sri Lanka: Authentic Recipes from the Isle of Gems [Illustrated] (Hardcover)

by Douglas Bullis (Author), Wendy Hutton (Author)
3.0 out of 5 stars  See all reviews (1 customer review)

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Product details

  • Hardcover: 120 pages
  • Publisher: Periplus Editions/Berkeley Books Pte Ltd; illustrated edition edition (April 2001)
  • Language English
  • ISBN-10: 9625937609
  • ISBN-13: 978-9625937601
  • Product Dimensions: 23.4 x 20.8 x 1.4 cm
  • Average Customer Review: 3.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon.co.uk Sales Rank: 934,483 in Books (See Bestsellers in Books)

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Product Description

Product Description

Sri Lanka is one of the least known of the world's great civilizations, dating back over 2500 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, 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.

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Average Customer Review
3.0 out of 5 stars (1 customer review)
 
 
 
 
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18 of 20 people found the following review helpful:
3.0 out of 5 stars novice sri lankan cook, 12 Feb 2003
By f burgon (stevenage, hertfordshire United Kingdom) - See all my reviews
I was so glad when I received my sri lankan cook book. As a second generation sri lankan who wished I had spent more time with my mother learning to cook her delicious food I was bursting with enthusiam to try out the recipes and for once let my mum be the judge of my fare!

I have to say there were recipes which were familiar but there were more obvious ones which i thought should be in the book like good old fashion kadju curry, brijal moju, and short eats such as patties and cutlis. Of the recipes in the book they appeared in a easy to read format and had a guide as to how long it would take to prepare. what was really useful was a very informative glossary which explained the ingredients used, as well as the ethnic history and locations associated with the recipes. The photography of the food was appealing and made your mouth water. All in all a good buy.

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