Milk Spice and Curry Leaves

<p><b>A <i>Los Angeles Times</i> standout book of the season</b></p><p><b>A <i>National Post</i> best cookbook of 2020</b></p><p><b>Featured by Eater Seattle <i>Seattle Times National Post Globe and Mail</i> CBC News CTV News and the Boston Lanka Network</b></p><p><b>This vegetable and seafood-heavy book has recipes for all the classics . . . I would plead for as a kid . . . It's a technique-heavy book full of reliable instructions and gorgeous nostalgic photographs. --Epicurious</b></p><p>Ruwanmali Samarakoon-Amunugama's childhood memories of visits to her parents' homeland in Sri Lanka were filled with colourful trips to the market lively happy meals with her extended family and long scenic car rides from the capital of Colombo past tea estates and farmers' stalls into the hill country around Kandy. In <i>Milk Spice and Curry Leaves</i> Ruwan shares the rustic tropical flavours of these Sri Lankan visits--sweet pineapple and mango bitter gourd toothsome cashews spicy chili pepper tart lime and many more--in recipes designed with North American home cooks in mind.</p><p>She introduces the three pillars of Sri Lankan cuisine: coconut milk rice and spice and walks readers through the steps to make the two foundational Sri Lankan curry powders (roasted and unroasted). She also goes into detail on specialty products--like goraka pandanus leaves tamarind and young jackfruit--always with attention to using ingredients available in North American grocery stores.</p><p>With lush food photography and styling hand-drawn illustrations heirloom photos and ephemera <i>Milk Spice and Curry Leaves</i> is an invitation to a way of cooking and a family of traditions from the country known as the Pearl of the Indian Ocean.</p>