Fire and Spice: The Cuisine of Sri Lanka - Hardcover

Balasuriya, Heather Jansz; Winegar, Karin

Hardcover

ISBN 10: 0070035490 ISBN 13: 9780070035492

Publisher: McGraw-Hill, 1989

Synopsis

Briefly discusses Sri Lankan culture and cuisine, and shares recipes for appetizers, snacks, breads, main dishes, side dishes, condiments, desserts, and beverages

About this title

About the Author

Journalist Karin Winegar, a staff reporter at The Minneapolis Star Tribune, collaborated with Minenapolis chef Heather Balasuriya and illustrator Susan Friesen to produce what may be the first Sri Lankan cookbook published in the U.S.  The complex, aromatic and often fiery cuisine of  Sri Lanka (formerly Ceylon) is varied, healthful and not often available commercially.  As then-restaurant critic for the Tribune, Winegar was struck by this delicious but largely unknown fare and wanted to make it available to those who enjoy international cooking.

Reviews

According to Sri Lankan-born Balasuriya and Minneapolis Star and Tribune writer Winegar, only one Sri Lankan restaurant exists in the U.S.--the Sri Lanka Curry House in Minneapolis, co-owned and managed by Balasuriya. So to sample the "fiery, aromatic and vivid" food of the island once known as Ceylon, you will most likely have to cook it. This book is a good introduction to a little-known cuisine. Historical and cultural background information relates the diverse influences--Indian, Arabic, Malaysian, Portuguese, Dutch, British--on this early center of maritime commerce and its cookery. Recipes range from soups, breads, curries and condiments familiar to any Indian-food fancier to indigenous specialties, such as the pancake-like hopper, and Americanized hybrids of questionable appeal ("Hellaciously Hot Sloppy Joes," "Potato Salad with a Kick"). Dishes are simple to prepare, if you've got frickadels (deep-fried meatballs), jaggery (palm sap sweetener) and the like on hand. If you go too far in your taste for authenticity, there is even a note on how to cool an inflamed mouth (by drinking tea, beer, tomato juice or lemonade). A glossary and a list of mail-order sources are appended. Illustrated.
Copyright 1989 Reed Business Information, Inc.

Even adventurous eaters are unlikely to have tasted Sri Lankan cooking, which resembles Indian and Thai cuisine but is still quite different. Ingredients like chilies, curry, ginger, lemongrass, and coriander make for some hot and spicy dishes; coconut and coconut milk provide a cooling contrast. The authors, a Sri Lankan chef and a food writer, include background both on the country's culture and cuisine, a detailed glossary of ingredients, and a good sampling of unintimidating but unusual recipes. A unique work, for most collections.-- JS
Copyright 1989 Reed Business Information, Inc.

Edition details

• Publisher: McGraw-Hill
• Publication date: 1989
• Language: English
• ISBN 10: 0070035490
• ISBN 13: 9780070035492
• Binding: Hardcover
• Edition number: 1
• Number of pages: 227