Shanmugalingam, Cynthia Rambutan 9781526646576

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Автор: Shanmugalingam, Cynthia (Синтия Шанмугалингам)
Название: Rambutan
Перевод названия: Синтия Шанмугалингам: Рамбутан
ISBN: 9781526646576
Издательство: Bloomsbury
Классификация:

Приготовления здоровой пищи из экологически чистых продуктов

Национальная и региональная кухня

Приготовление пищи из трав и специев

ISBN-10: 1526646579
Обложка/Формат: Hardback
Страницы: 336
Вес: 1.22 кг.
Дата издания: 23.06.2022
Язык: English
Размер: 270 x 186 x 32
Читательская аудитория: General (us: trade)
Подзаголовок: Fresh sri lankan recipes from an immigrant family
Рейтинг:
Поставляется из: Англии
Описание: The New York Times Best Cookbooks of 2022LA Times Best Cookbooks of 2022Bon Appetit Best Cookbooks of 2022Delicious Magazine Best cook books of 2022Curry Everything says the title of the curry section in this delicious book. To which I reply: Bring it on! But thats not all. Cynthia also takes us on a journey through the stories and memories of her family to decipher the rich oral tradition of Sri Lankan cooking.

This book makes me hungry to travel, explore and eat new things, especially curries. - Yotam OttolenghiThis book is a thing of great beauty and heart. The food jumps out at you with a promise of deliciousness. I want to cook every single recipe - Anna JonesRambutan is a joyous book, stuffed with tantalising food and beautiful writing.

Cynthias recipes and reminiscences speak with warmth and heart and soul to the experience of those of us with roots elsewhere, of growing up feeling slightly displaced, of having to come to terms with different cultures - Shamil Thakrar, DishoomThis book is a diamond in the rough: a proper (and honest) insiders guide to Sri Lankan home cooking via Cynthias kitchen. I picked up this book for the food, but Ill treasure it forever for the stories - Meera SodhaRambutan tells the story of Sri Lankas unique, spicy, fresh, vegan-friendly cuisine that deliciously combines Javanese, Malay, Indian, Arab, Portuguese, Dutch and British influences. Cynthia serves up a feast of over 80 simple recipes, including coconut dal, hoppers, kothu roti, cashew nut curry and her mums slow-cooked Jaffna lamb curry.

Stories of family and travel combine with beautiful landscapes and candid photography to show both ancient and modern Sri Lanka. From crispy hopper pancakes to spicy drinking snacks, this exuberant guide is for beginners and experienced cooks alike.

Rambutan, Shanmugalingam, Cynthia