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-Titulo Original : Rambutan Recipes From Sri Lanka
-Fabricante :
Bloomsbury Publishing
-Descripcion Original:
A true gift to anyone who reads it -Alison Roman Delicious... this book makes me hungry -Yotam Ottolenghi Glorious... like having an encouraging, enthusiastic friend with you in the kitchen as you cook -Nigella Lawson More than 80 lush Sri Lankan recipes for fresh dinners, cold drinks, and sticky sweets that prove small islands can bring big flavors Since Cynthia Shanmugalingam was a young girl, she has worked to piece together her sense of Sri Lanka, her ancestral homeland that she experienced through the wondrous flavors of her immigrant parents kitchen in London. In Rambutan, these ingredients, methods, and tastes-combining Javanese, Malay, Indian, Arab, Portuguese, Dutch and British influences-come together to create an irresistible portrait of modern Sri Lankan cuisine. In more than 80 recipes, Shanmugalingam takes her favorite parts of the islands culinary tradition and adapts them to be accessible and fun for the home cook: with dinners of sticky chicken buriani and crunchy fried potatoes with turmeric, desserts of mango fluff pie and milk toffee, and drinks of lemongrass lime soda and boozy tea cocktails, Rambutan is designed to deliver as much edible Sri Lankan joy as possible. Combining luscious recipe photography and stunning candids from the island, this exuberant guide is perfect for home cooks looking to explore the exciting Sri Lankan tradition in South Asian cuisine. Review “Shanmugalingam enchants with a treasure trove of diasporan recipes…detailed essays offer cultural context as well as personal-and sometimes melancholy-anecdotes. Additionally, acknowledging Sri Lankas unique mix of cultures, [Shanmugalingam] provides fascinating backstories for several recipes... Enthusiastic home cooks and armchair travelers alike will delight in exploring the culinary treasures in this heartfelt tribute.” Publishers Weekly, starred review “Shanmugalingam shares a deeply personal look at Sri Lankan food through 80 recipes. Through green mango curries, herbaceous sambols, and fiery red seafood stews, she provides a picture of a cuisine thats been shaped by natural resources, war, and many generations of innovative home cooks.” Epicurious “Delicious... This book makes me hungry to travel, explore and eat new things, especially curries.” Yotam Ottolenghi “The honesty, humor, and generosity of spirit that flows from each page is a true gift to anyone who reads it.” Alison Roman “This glorious book invites the reader into her life, her memories, the shaping of an appetite, and brings Sri Lanka to life in a way that resonates deep in the soul. Cynthia Shanmugalingams food, like her voice, is bright, warm, and no-nonsense in an immediately trustworthy way. Its like having an encouraging, enthusiastic friend with you in the kitchen as you cook... [a] beautiful book.” Nigella Lawson “Rambutan takes us by the hand to Sri Lanka, a tantalizingly delicious cookbook filled with spirited tales, cooking knowhow and tender family stories.” Lara Lee “A proper (and honest) insiders guide to Sri Lankan home cooking. I picked up this book for the food, but Ill treasure it forever for the stories.” Meera Sodha “The vivacity of storytelling is poured into recipes that beguile and transport the cook if not to Sri Lanka then at least to the kitchen.” Jeremy Lee “A joyous book, stuffed with tantalizing food and beautiful writing.” Shamil Thakrar, author of DISHOOM “Passionate, beautiful, eye-opening & totally engaging.” Ravneet Gill “Full to the brim with bright, vibrant, colorful recipes. I love this book and want to cook and eat my way through every page! ” Skye Gyngell “This is the recipe book Ive been waiting for.” George Alagiah “A thing of great beauty and heart. The food jumps out at you with a promise of deliciousness. ” Anna Jones “[Shanmugalingam] offers recipes from across [Sri Lanka], all illustrated with vivid photographs that capture intense tropical colors of dishes
-Fabricante :
Bloomsbury Publishing
-Descripcion Original:
A true gift to anyone who reads it -Alison Roman Delicious... this book makes me hungry -Yotam Ottolenghi Glorious... like having an encouraging, enthusiastic friend with you in the kitchen as you cook -Nigella Lawson More than 80 lush Sri Lankan recipes for fresh dinners, cold drinks, and sticky sweets that prove small islands can bring big flavors Since Cynthia Shanmugalingam was a young girl, she has worked to piece together her sense of Sri Lanka, her ancestral homeland that she experienced through the wondrous flavors of her immigrant parents kitchen in London. In Rambutan, these ingredients, methods, and tastes-combining Javanese, Malay, Indian, Arab, Portuguese, Dutch and British influences-come together to create an irresistible portrait of modern Sri Lankan cuisine. In more than 80 recipes, Shanmugalingam takes her favorite parts of the islands culinary tradition and adapts them to be accessible and fun for the home cook: with dinners of sticky chicken buriani and crunchy fried potatoes with turmeric, desserts of mango fluff pie and milk toffee, and drinks of lemongrass lime soda and boozy tea cocktails, Rambutan is designed to deliver as much edible Sri Lankan joy as possible. Combining luscious recipe photography and stunning candids from the island, this exuberant guide is perfect for home cooks looking to explore the exciting Sri Lankan tradition in South Asian cuisine. Review “Shanmugalingam enchants with a treasure trove of diasporan recipes…detailed essays offer cultural context as well as personal-and sometimes melancholy-anecdotes. Additionally, acknowledging Sri Lankas unique mix of cultures, [Shanmugalingam] provides fascinating backstories for several recipes... Enthusiastic home cooks and armchair travelers alike will delight in exploring the culinary treasures in this heartfelt tribute.” Publishers Weekly, starred review “Shanmugalingam shares a deeply personal look at Sri Lankan food through 80 recipes. Through green mango curries, herbaceous sambols, and fiery red seafood stews, she provides a picture of a cuisine thats been shaped by natural resources, war, and many generations of innovative home cooks.” Epicurious “Delicious... This book makes me hungry to travel, explore and eat new things, especially curries.” Yotam Ottolenghi “The honesty, humor, and generosity of spirit that flows from each page is a true gift to anyone who reads it.” Alison Roman “This glorious book invites the reader into her life, her memories, the shaping of an appetite, and brings Sri Lanka to life in a way that resonates deep in the soul. Cynthia Shanmugalingams food, like her voice, is bright, warm, and no-nonsense in an immediately trustworthy way. Its like having an encouraging, enthusiastic friend with you in the kitchen as you cook... [a] beautiful book.” Nigella Lawson “Rambutan takes us by the hand to Sri Lanka, a tantalizingly delicious cookbook filled with spirited tales, cooking knowhow and tender family stories.” Lara Lee “A proper (and honest) insiders guide to Sri Lankan home cooking. I picked up this book for the food, but Ill treasure it forever for the stories.” Meera Sodha “The vivacity of storytelling is poured into recipes that beguile and transport the cook if not to Sri Lanka then at least to the kitchen.” Jeremy Lee “A joyous book, stuffed with tantalizing food and beautiful writing.” Shamil Thakrar, author of DISHOOM “Passionate, beautiful, eye-opening & totally engaging.” Ravneet Gill “Full to the brim with bright, vibrant, colorful recipes. I love this book and want to cook and eat my way through every page! ” Skye Gyngell “This is the recipe book Ive been waiting for.” George Alagiah “A thing of great beauty and heart. The food jumps out at you with a promise of deliciousness. ” Anna Jones “[Shanmugalingam] offers recipes from across [Sri Lanka], all illustrated with vivid photographs that capture intense tropical colors of dishes
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