Published by Periplus Editions (HK) Ltd.
with editorial offices at
364 Innovation Drive,
North Clarendon, VT 05759 U.S.A. and
61 Tai Seng Avenue, #02-12
Singapore 534167
Copyright © 2001
Periplus Editions (HK) Ltd.
All rights reserved.
ISBN: 962-593-998-9
ISBN 978-1-4629-0718-2 (ebook)
Library of Congress
Card Number: 00-107033
Publisher: Eric Oey
Associate Publisher: Christina Ong
Editor: Philip Tatham
Recipe testing: Devagi Sanmugam
Production: Violet Wong
Distributed by
North America and Europe
Tuttle Publishing
Distribution Center
Airport Industrial Park
364 Innovation Drive
North Clarendon, VT 05759-9436
Tel: (802) 773-8930
Fax: (802) 773-6993
[email protected] www.tuttlepublishing.com
Japan
Tuttle Publishing
RK Building 2nd Floor
2-13-10 Shimo Meguro, Meguro-Ku
Tokyo 153 0064, Japan
Tel: (81-3) 5437-0171
Fax: (81-3) 5437-0755
Asia Pacific
Berkeley Books Pte. Ltd.
61 Tai Seng Avenue, #02-12
Singapore 534167
Tel: (65) 280-1330
Fax: (65) 280-6290
Email: [email protected] Web site: www.periplus.com
First edition
1 3 5 7 9 10 8 6 4 2
06 05 04 03 02 01
PRINTED IN SINGAPORE
Photo credits
All food and location photography by Luca Invernizzi Tettoni. Additional photos by Jill Gocher, p. 9; and Dominic Sansoni, pp. 3 (above), 4, 8, 10-15, 20, 25.
The beginning of a wedding procession in the south of Sri Lanka is reenacted by cultural dancers.
Contents
PART ONE: FOOD IN SRI LANKA
Introduction
Gustatory Geography
One Land, Many Peoples
Colonial Tastes
Spice and Other Things Nice
Banking on Tea
Dining in Sri Lanka
PART TWO: COOKING IN SRI LANKA
The Sri Lankan Kitchen
Cooking Methods
Sri Lankan Ingredients
PART THREE: THE RECIPES
Basic Recipes
Snacks and Appetizers
Rice & Bread
Soups
Fish & Shellfish
Meat & Poultry
Vegetables
Desserts
Drinks
Additional Recipes
Acknowledgments
Index
A festive display of Sri Lankan rice, sambols, and fish curries.
Part One: Food in Sri Lanka
Cinnamon, cloves; and other spices are the island’s culinary gemstones
Douglas Bullis
Sri Lanka, the fabled island of sapphires, rubies, and other precious stones, is home to one of the least known Asian cuisines.
