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A BON APPETIT BEST COOKBOOK OF THE YEAR
"A true gift to anyone who reads it" —Alison Roman
"Delicious... this book makes me hungry" —Yotam Ottolenghi
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 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.
Cynthia Shanmugalingam is a British-Sri Lankan cook who grew up in Coventry in the UK, visiting Sri Lanka every childhood holiday and eating dishes adapted by her mother and grandmother at home. She has run pop-ups and street food stalls since 2014 and is the founder of a social enterprise street food truck, Kitchenette Karts, which helps ex-offenders get a start in the food industry. In 2019 she started doing Sri Lankan Rambutan pop-ups, which she plans to develop into a restaurant. She has been featured on BBC news and WePresent alongside a spectrum of print media.
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By Molly Baz ABOUT COOK THIS BOOKNEW YORK TIMES BESTSELLER • A thoroughly modern guide to becoming a better, faster, more creative cook, featuring fun, flavorful recipes anyone can make.ONE OF THE BEST COOKBOOKS OF THE YEAR: NPR, Food52, Taste...
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By Danny Bowien From the author of The Mission Chinese Food Cookbook, a fresh take on vegan cooking that emphasizes freewheeling exploration and big flavor As cofounder and chef of the famous Mission Chinese Food restaurants in San Francisco and New York, Danny...
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A CELEBRATION OF SEASONAL COOKING FROM THE BELOVED GREENWICH VILLAGE RESTAURANT By Jody Williams, Rita Sodi and Anna Kovel ABOUT VIA CAROTAA BON APPETIT BEST BOOK OF THE YEAR • The much-anticipated cookbook from “New York’s Most Perfect Restaurant” (The...
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By Illyanna Maisonet Over 90 delicious, deeply personal recipes that tell the story of Puerto Rico’s Stateside diaspora from the United States’ first Puerto Rican food columnist, award-winning writer Illyanna Maisonet.“A delicious journey through purpose, place, and the power of...
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BOLD, VEGETABLE-FORWARD RECIPES PLUS HOMEMADE SAUCES, CONDIMENTS, AND MORE TO BUILD A FLAVOR-PACKED PANTRY: A COOKBOOK By Noor Murad and Yotam Ottolenghi ABOUT OTTOLENGHI TEST KITCHEN: EXTRA GOOD THINGSNATIONAL BESTSELLER • Yotam Ottolenghi, Noor Murad, and the test kitchen superteam...
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From a rising food star, a toast to the art of the dinner party Hosting a dinner party is a special kind of occasion. You welcome old and new friends into your home and gather around the table. You put...
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By René Redzepi, Mette Søberg & Junichi Takahashi There's a reason Noma sits atop the list of the world's best restaurants. Every bite, every dish, every course surprises, delights, challenges, and deeply satisfies in a way that's unique in the...
