A New York Times Notable cookbook-now updated with new recipes, photographs and notes on Sri Lankan culture and cuisine!

"A terrific introduction to a great culinary tradition about which egregiously little is known. Well researched, authentic, and easy-to-follow recipes." Anthony Bourdain (on the first edition)

S.H. Fernando takes readers on an unforgettable culinary journey through Sri Lanka, where a typical meal is simply referred to as "rice & curry." Demystifying ingredients, spices and flavors to prove that Sri Lankan Food is a healthy option, Fernando gives us the best of generations of folk cooking traditions as well as time-saving tips and menu suggestions for the modern cook.

This new edition has been revised and updated with over 100 easy-to-follow recipes; an introduction to Sri Lanka's history, culture, and cuisine; a detailed up-to-date travel section with for visitors; a comprehensive spice guide, sidebars on ingredients, techniques and notable aspects of Sri Lanka's cuisine, and stunning color photos throughout.

Sample recipes:

* Roasted Curry Powder

* Spicy Lentil Fritters (Masala Vadai)

* Duck Curry with Arrack (Thara Curry)

* Hoppers (Appa)

* Lamb Biryani

* Leela's Chilaw Crab Curry (Kakuluwo Curry)

* Chili Sambol (Katta Sambol)

* Mango Curry (Amba Curry)

* Shymala's Coconut Custard Pudding (Wattalampan)

About the Author
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. Skiz blogs about Sri Lankan food and all things spicy at www.riceandcurry.wordpress.com. He also hosts a cooking show on YouTube called "Pan Asian." He resides in Baltimore, Maryland.

Reviews
"...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

Book Information
ISBN 9780781814522
Author S.H. Fernando
Format Paperback
Page Count 240
Imprint Hippocrene Books Inc.,U.S.
Publisher Hippocrene Books Inc.,U.S.
Dimensions(mm) 254mm * 177mm * 25mm