000			02050nam a2200301 i 4500
003			OSt
005			20241117095725.0
008			241117t20222022vraao g 001 0 eng d
020			_a9781743797259 _cRM 60.00 _qhardback
040			_aPPAK _beng _cPPAK _erda
082	0	4	_223 _a641.595493
090	0	0	_a641.595493 _bCAR _dG
100	1		_aCarey, O Tama, _eauthor.
245	1	0	_aLanka Food / _cO TAMA CAREY ; Photography by Anson Smart
246	3	4	_aLanka food : _bserendipity and spice
264		1	_aRichmond, Victoria _bHardie Grant Books, _c2022
264		4	_c©2022
300			_a287 pages : _bcolour photographs ; _c26 cm
336			_atext _2rdacontent
337			_aunmediated _2rdamedia
338			_avolume _2rdacarrier
500			_aIncludes index
520			_a This is a comprehensive guide to Sri Lankan cooking from Sydney chef and restaurateur O Tama Carey. Sitting on the edge of the Indian Ocean, just below India, is a tiny teardrop-shaped island called Sri Lanka. Lanka is Sanskrit for island, in Tamil meaning 'that which glitters'. It is a country full of contradictions, and the food of Sri Lanka is equally hard to pin down. While the dishes are slowly gaining international recognition, the foundations and building blocks of Sri Lankan cooking are complex. They reflect the many diverse peoples, history, flavours and ideas that have overlapped to create a cuisine that is distinct yet difficult to define. The author brings her knowledge together with recipes that demystify vegetable-dominant curries, hoppers, and the full range of spices and curry powders that enliven Sri Lankan dishes. With essays that further contextualise the cuisine, this cookbook is a guide for people wanting a deeper understanding of the culture and the central place of food, and serves as a wonderful starting point for cooking and sharing Sri Lankan feasts with friends and family at home.
650	1	0	_aCooking, Sri Lankan
655			_aCookbooks
700	1		_aSmart, Anson, _ephotographer.
942			_2ddc _cB
999			_c197599 _d197599