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Rice & Curry: Sri Lankan Home Cooking (The Hippocrene International Cookbook Library) Paperback – November 28, 2011


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Product Details

  • Series: The Hippocrene International Cookbook Library
  • Paperback: 209 pages
  • Publisher: Hippocrene Books (November 28, 2011)
  • Language: English
  • ISBN-10: 0781812739
  • ISBN-13: 978-0781812733
  • Product Dimensions: 0.8 x 7.5 x 9 inches
  • Shipping Weight: 1.3 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (28 customer reviews)
  • Amazon Best Sellers Rank: #149,069 in Books (See Top 100 in Books)

Editorial Reviews

Review

"A terrific introduction to a great culinary tradition about which egregiously little is known. Well-researched, authentic, and easy-to-follow recipes." --Anthony Bourdain, Author of KITCHEN CONFIDENTIAL and TV host of NO RESERVATIONS WITH ANTHONY BOURDAIN


"...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

--Publicity Dept., Hippocrene Books

"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

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. He has written for the New York Times, Rolling Stone, Vibe, and Spin. He has produced several albums on his WordSound label, and is also writer/director of several films. In 2006, he moved to Sri Lanka for a year to learn about its cuisine and research this 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 resides in Baltimore, MD.

Customer Reviews

The pictures are beautiful and the steps are very easy to follow.
Arunie W. Clark
With such little known about Sri Lankan food I really enjoyed the new pallet of seasonings that I discovered.
G. Freedman
I'd highly recommend this book for anyone wishing to research the rich culture of Sri Lankan cuisine.
thepatagonian

Most Helpful Customer Reviews

18 of 19 people found the following review helpful By G. Freedman on December 7, 2011
Format: Paperback
I gained interest in this book after reading the stellar review on it in the New York Times. With such little known about Sri Lankan food I really enjoyed the new pallet of seasonings that I discovered. I have always been a fan of food from it's surrounding countries and you taste all these in these recipes, but yet they have there own Sri Lankan twist. I def recommend this for all fans of South Asian cooking!
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12 of 13 people found the following review helpful By FTTM on December 27, 2011
Format: Paperback Verified Purchase
I purchased this book after following the Pan-Asian videos of Skiz on youtube for a while. Its amazing that the passion about this topic you can see in the videos can be found throughout the entire book as well. Beside the great amount of recipes, you can find basic and useful infos about Sri Lanka you might need if you plan to visit. I also really liked the special features about the market in Sri Lanka, Leela, Tea, etc. that makes this book a great read. So far i tried 3 recipes and they were all great. Looking forward for the Lentil Soup and Fish Ambul Thial tomorrow.
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5 of 5 people found the following review helpful By Joanna Daneman #1 HALL OF FAMETOP 10 REVIEWERVINE VOICE on August 5, 2012
Format: Kindle Edition
This book is useful for the recipe for the spice mixtures; Sri Lankan curries come in two basic sorts; Jaffna style, which is untoasted and Columbo-style, which is a mixture of typical curry spices that is toasted and ground. This roasting process makes Columbo curry unique and very savory. In addition, "tempering" is explained, where you add spices and onion cooked in oil onto curries at the end to add in essential flavors. This is often done with dal in India but Sri Lankan curries also use tempering to boost the flavor just before serving.

There aren't a lot of recipes in here, but there are some good ones; biryanis, rasam (a sort of tamarind sour soup that acts the same way as sorbets do in European dinners--to cleanse the palate.) There is also a recipe for the famous mulligatawny soup. And there are a few desserts that are unusual--coconut based and milk based, as many sweets from this region are. There are some unusual curries in addition to the regular mutton or lamb, goat and chicken; a pineapple and a mango curry are included. Hoppers, which are a type of fermented sourdough pancake are included. String hoppers (made from a rice noodle dough) are too complicated for home preparation and are not even made at home by most Sri Lankans. So this is a good overview of Sri Lankan cuisine--a few recipes in each category.

My Kindle book had the unfortunate glitch that made it skip past the last third of the book to the end--and I had to use the search function to access some of the recipes as scrolling through the book page by page did not work. Not sure if this is unique to my download or if it's a flaw in the publication. And there aren't a lot of recipes in this book, though the basics are definitely here. I'd say it's a good start but not an exciting book on Sri Lankan cuisine. Just enough to whet the appetite, perhaps.
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5 of 5 people found the following review helpful By Arunie W. Clark on June 8, 2012
Format: Kindle Edition Verified Purchase
Being of Sri Lankan decent, I am always on the hunt for a good cookbook and my hunt stops here. I've tried multiple recipes--pol sambol, kadala, tuna curry, and sini sambol--all to rave reviews. I am planning to buy a second book and send it to my sister.
The pictures are beautiful and the steps are very easy to follow.
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7 of 8 people found the following review helpful By Robert on January 2, 2012
Format: Paperback Verified Purchase
A fantastic Sri Lankan cooking book, complete with interesting facts and history in the beginning. This book is truly authentic and has all of the Sri lankan staples. The book itself is high quality with a nice finish and a clean, organized appearance.
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4 of 4 people found the following review helpful By Mike Crozier on July 9, 2012
Format: Kindle Edition Verified Purchase
I gave the Kindle version to my spouse as a Mother's Day gift to honor her mother who came from Sri Lanka and was an amazing cook. We both have many happy memories of sitting for hours with her family at the table eating rice and curry. My partner loved the cultural and historical material as well. The ultimate bonus for the whole family was that we have found the recipes easy to follow and the taste very authentic. We look forward to bringing many of these meals into common use in our home and keeping the traditions going through following generations.
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5 of 6 people found the following review helpful By SSKcraftshop on May 25, 2012
Format: Paperback
The book starts with the author's introduction with stories about food, Sri Lankan history, travel tips, spice tips and information on merits of ingredients/ spices and Ayurveda and family recipes that had been tried, tested and passed down to him by the family.
The recipes in the book are accompanied by some lovely photographs of the end results and it is hard to choose which one to try first as they all look so yummy.
He has divided Recipes in to 8 sections such as
Curry powders
Short eats, soups and gravies
Rice and Bread
Meat and Poulty
Sea Food
Vegetable, legumes,fruits & nuts
Sambols, Chutney, Pickles and Salads
and last part my favorite Desserts
He has also included Sample Menu which helps in choosing the right dish to make based on the no. of people who will eat. He has shown sample menu's for 4-6, 6-8 and for 8-10 people.
This is one of the great cook-books I have come across which explains everything from spices to dishes, culture to travel in detail. I highly reccomend this book to all the food lovers who would love to try some great and tasty recipes.
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2 of 2 people found the following review helpful By Passion for food on September 15, 2012
Format: Paperback Verified Purchase
I learned a great deal about the this fascinating country and cuisine. It is a home style cooking filled with family stories, memories as well as a travel chapter if you intend to visit this island.The recipes are easy to follow and the outcome is successful. I read the book and marked the recipes to cook. The first recipe I cooked was Leela's Legendary Milk Toffee which came out perfect! I cooked the eggplant curry, and the hard boiled eggs curry using the curry blend recipe in this book, and was very pleased with the flavor using coconut milk. There are meat, poultry, vegetarian a variety of Sambol, bread and dessert recipes that satisfy every palate. If you like to add some spice to your kitchen, then this book is a perfect addition to your collection. Make sure to watch the author on YouTube too.
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Most Recent Customer Reviews


More About the Author

Skiz Fernando is a man of 1000 faces.

As a writer his byline has appeared in such publications as The New York Times, Rolling Stone, and Vibe. After graduating from Harvard and the Columbia University School of Journalism, he began his career as a music journalist for The Source magazine. He parlayed his expertise in the field of hip-hop into the critically-acclaimed book,
The New Beats: Exploring the Music, Culture & Attitudes of Hip-Hop (Anchor/Doubleday, 1994), which has become an important document of the culture behind rap music.

After becoming familiar with the music industry through his work on the book, he borrowed $1000 from a friend, producer Bill Laswell, and started his own label, WordSound Recordings, in December 1994. A long time club and radio deejay, Fernando had, by this time, become deeply involved in music production. In an area that saw the dominance of major labels, he founded WordSound as an independent outlet for the music he and his friends were making. Over the last 18 years, WordSound has released 65 full-length albums and numerous EPs, singles, and remixes, running the gamut from dub and hip-hop to electronic and Middle Eastern music.

WordSound has created a very close-knit, creative community worldwide collaborating with such artists as Bill Laswell, Prince Paul, DJ Vadim, Kevin Martin (The Bug), Mick Harris (Scorn), Style Scott (Dub Syndicate), Scott Harding (New Kingdom), Anti-Pop Consortium, Umar Bin Hassan (Last Poets), DJ Rob Swift (X-ecutioners), and The Jungle Brothers, to name a few.

As a producer himself, Fernando has created 9 albums under his alter-ego, Spectre, The ILL Saint, 2 albums under the moniker Slotek, 2 albums as Scarab (co-produced with Professor Shehab), 2 albums as WordSound I-Powa, and 2 albums as Dubadelic.

As a director, Fernando has 3 feature films to his credit. Crooked, his first narrative feature, released in 2001, was also written and produced by him. The Greatest Thing You Never Heard (2003) is a dubumentary about the WordSound label. His latest film, Industria Brasileira (Made In Brasil) completed in 2010, is a documentary about the new music scene in Rio de Janeiro, Brasil.

Fernando's most recent output has tilted heavily towards food. In 2007, Fernando returned to his homeland of Sri Lanka to write a cookbook about the local cuisine. Rice & Curry: Sri Lankan Home Cooking (Hippocrene Books, 2011), was a New York Times notable cookbook, and also got Fernando a spot on the popular Travel Channel show, No Reservations with Anthony Bourdain, where Fernando was the host's on camera guide in Sri Lanka. Fernando also started a blog called "Rice & Curry," dedicated to Sri Lankan food and all things spicy. He also started his own cooking show on YouTube called "Pan Asian," followed by two other food/travel shows called "Off The Eaten Path" and "Adventures in Dining."

He is currently about to release his ninth Spectre album, The True & Living (WSLP057) and is finishing up a documentary about new music in Ethiopia.



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