Milk, Spice and Curry Leaves: Hill Country Recipes from the Heart of Sri Lanka

December 8, 2020
Milk, Spice and Curry Leaves: Hill Country Recipes from the Heart of Sri Lanka

"This vegetable and seafood-heavy book has recipes for all theclassics . . . [that] I would plead for as a kid . . . It’s atechnique-heavy book, full of reliable instructions and gorgeous,nostalgic photographs." ―EpicuriousRuwanmali Samarakoon-Amunugama’s childhood memories of visits toher parents’ homeland in Sri Lanka were filled with colourful tripsto the market, lively, happy meals with her extended family, andlong, scenic car rides from the capital of Colombo, past teaestates and farmers’ stalls, into the hill country around Kandy. InMilk, Spice and Curry Leaves, Ruwan shares the rustic, tropicalflavours of these Sri Lankan visits―sweet pineapple and mango,bitter gourd, toothsome cashews, spicy chili pepper, tart lime, andmany more―in recipes designed with North American home cooks inmind.She introduces the three pillars of Sri Lankan cuisine: coconutmilk, rice, and spice, and walks readers through the steps to makethe two foundational Sri Lankan curry powders (roasted andunroasted). She also goes into detail on specialty products―likegoraka, pandanus leaves, tamarind, and young jackfruit―always withattention to using ingredients available in North American grocerystores.With lush food photography and styling, hand-drawnillustrations, heirloom photos and ephemera, Milk, Spice and CurryLeaves is an invitation to a way of cooking and a family oftraditions from the country known as “the Pearl of the IndianOcean.”