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

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

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

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

Sample recipes:

RoastedCurry Powder

SpicyLentil Fritters(Masala Vadai)

DuckCurry with Arrack(Thara Curry)

Hoppers(Appa)

LambBiryani

Leela'sChilaw Crab Curry(Kakuluwo Curry)

ChiliSambol(Katta Sambol)

MangoCurry(Amba Curry)

Shymala'sCoconut Custard Pudding(Wattalampan)