A NEW YORK TIMES TOP 10 COOKBOOK OF THE YEAR
NAMED A BEST COOKBOOK OF THE YEAR BY BON APPETIT * FOOD52 * THE
LOS ANGELES TIMES * THE DAILY HIVE
**Shortlisted for the Fortnum & Mason Food and Drink Awards 2023
**
More than 80 lush Sri Lankan recipes for fresh dinners, cold drinks,
and sticky sweets that prove small islands can bring big flavors
"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
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
island's 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.
