Ceylon Daily News Cookery Book
Author: Hilda Deutrom
Publisher:
Published: 1999
Total Pages: 381
ISBN-13: 9789558156230
DOWNLOAD EBOOKRead and Download eBook Full
Author: Hilda Deutrom
Publisher:
Published: 1999
Total Pages: 381
ISBN-13: 9789558156230
DOWNLOAD EBOOKAuthor: Hilda Deutrom
Publisher:
Published: 1956
Total Pages: 380
ISBN-13:
DOWNLOAD EBOOKAuthor: Suharshini Seneviratne
Publisher:
Published: 2003
Total Pages: 0
ISBN-13: 9780781809665
DOWNLOAD EBOOKThe breathtaking island of Sri Lanka lies in the Indian Ocean and is separated from southeastern India by a mere 30-mile chain of shoals. This proximity to India has had an inevitable effect on Sri Lanka's cuisine, as did the successive Portuguese, Dutch and British occupations. However, over the centuries the majority of these dishes have been modified to suit the local palate. Sample menus, explanations of spice uses and availability, typical cooking techniques, and descriptions of traditional utensils complement the 150 recipes, all adapted for home cooks.
Author:
Publisher:
Published: 1988
Total Pages: 151
ISBN-13: 9789559518600
DOWNLOAD EBOOKAuthor: Prakash K Sivanathan
Publisher: White Lion Publishing
Published: 2017-05-04
Total Pages: 439
ISBN-13: 178101213X
DOWNLOAD EBOOKDiscover the delicious, aromatic and vibrant food of Sri Lanka in this beautifully illustrated cookbook with 100 sumptuous recipes. Feather-light hoppers, fiery sambols, subtly spiced curries and unique ‘vada’ (fried snacks) come together in this definitive collection of Sri Lanka’s most authentic and exciting recipes. As Sri Lanka is being rediscovered a travel destination, its varied cuisine is also under the spotlight. As well as absorbing influences from India, the Middle East, Far East Asia and myriad European invaders, the small island also has strong Singhalese and Tamil cooking traditions and this cookbook brings these styles together to showcase the best of the country’s culinary heritage. These healthy and wholseome recipes draw on the strong traditions of the island, with quick recipes for light lunches, larger meals to share with family and friends, as well as mouth-watering desserts for those with a sweet tooth. Dig into 100 recipes that celebrate the island’s wonderful ingredients, from okra and jackfruit to coconut and chillies, and explore its culture through stunning original travel photography of the country, its kitchens and its people.
Author: Emily Dobbs
Publisher: Hachette UK
Published: 2017-11-16
Total Pages: 240
ISBN-13: 1409171450
DOWNLOAD EBOOK'As enticing as a soft breeze through Galle, and equally delectable, Weligama is spice-scented, evocative and the perfect introduction to Sri Lankan Cooking.'- Tom Parker Bowles 'Emily is one of the best cooks I know and Sri Lanka is one of my favourite countries - so this is a mind blowing combination.' - Meera Sodha, author of Made in India 'This book has all the brightness and vibrancy of the author, with recipes for dishes that whet the appetite mightily. An urgent need to visit Sri Lanka is inevitable after reading this book.'- Jeremy Lee, Quo Vadis 'The food of Ceylon so deserves to be better known and - as Emily says of the hopper she introduced to the streets of London with great acclaim - it's nice!' - Darina Allen, Ballymaloe Cookery School 'Emily is a wonder and gets to the heart and soul of Sri Lankan food. Reading her beautiful, delicious recipes I feel desperate to start cooking!' - Margot Henderson **** Sri Lankan food is vibrant, fresh, light and delicious - a lively and colourful combination of spices, flavours and textures. Perfect for sharing and celebrating, now you can recreate it in your own kitchen with this unique collection of easy-to-use, innovative recipes inspired by the island. In this, her first cookbook, chef Emily Dobbs shares her favourite Sri Lankan-inspired recipes for every meal and season, including chapters on breakfast (such as crispy egg hopper 'pancakes') short eats (think traditional street food like vadai and mutton rolls) and a large selection of meat, fish, fruit and vegetable curries and their accompaniments. You'll also find traditional and original puddings to finish off your meal (such as banana tarte tatin and papaya cake), tips on how to make your own curry using typical Sri Lankan ingredients, and stunning photography.
Author: Mary Mott Chesbrough
Publisher:
Published: 1896
Total Pages: 616
ISBN-13:
DOWNLOAD EBOOKAuthor: Luiz Hara
Publisher: Jacqui Small
Published: 2015-10-22
Total Pages: 607
ISBN-13: 1910254460
DOWNLOAD EBOOKAt its simplest, Nikkei cuisine is the cooking of the Japanese diaspora. Japanese immigrants have found themselves in a variety of cultures and contexts, but have often maintained a loyalty to their native cuisine. This has required local adaptation over the last 100 years: the so-called Nikkei community has embraced a new country’s ingredients and assimilated these into their cooking using Japanese techniques. Nikkei cooking is found wherever in the world Japanese immigrants and their descendants are. But, for historical reasons, two countries have had substantially more Japanese immigrants than the rest of the world – Brazil and Peru. Nikkei cooking has gained popularity in Europe and the USA due to the influence of chefs Nobu Matsuhisa and Toshiro Konishi; the last two decades have seen the emergence of a number of outstanding, creative Nikkei chefs and restaurants all over the world – including Pakta in Barcelona by Albert Adria. This stunningly photographed cookbook includes 100 Nikkei recipes, including 10 contributed recipes from top Nikkei chefs from around the world such as celebrated chefs Toshiro Konishi and Mitsuharu Tsumura ('Micha') from Peru, Tsuyoshi Murakami from Brazil, Jorge Munoz & Kioko Li of Pakta in Barcelona and Jordan Sclare & Michael Paul of Chotto Matte in London. Nikkei Cuisine is a ground-breaking cookery book and a must-have for anyone with an interest in Japanese or South American cooking, as well as for those keen to discover cutting-edge cookery and flavours. The recipes range from the simpler Nikkei family favourites (the dishes eaten at home) to the more elaborate and elegant Nikkei dishes served in restaurants around the world.
Author: Jake Batsell
Publisher: Columbia University Press
Published: 2015-02-03
Total Pages: 233
ISBN-13: 0231538677
DOWNLOAD EBOOKEngaged Journalism explores the changing relationship between news producers and audiences and the methods journalists can use to secure the attention of news consumers. Based on Jake Batsell's extensive experience and interaction with more than twenty innovative newsrooms, this book shows that, even as news organizations are losing their agenda-setting power, journalists can still thrive by connecting with audiences through online technology and personal interaction. Batsell conducts interviews with and observes more than two dozen traditional and startup newsrooms across the United States and the United Kingdom. Traveling to Seattle, London, New York City, and Kalamazoo, Michigan, among other locales, he attends newsroom meetings, combs through internal documents, and talks with loyal readers and online users to document the successes and failures of the industry's experiments with paywalls, subscriptions, nonprofit news, live events, and digital tools including social media, data-driven interactives, news games, and comment forums. He ultimately concludes that, for news providers to survive, they must constantly listen to, interact with, and fulfill the specific needs of their audiences, whose attention can no longer be taken for granted. Toward that end, Batsell proposes a set of best practices based on effective, sustainable journalistic engagement.
Author: Charmaine Solomon
Publisher: Hardie Grant Books
Published: 2014-02-01
Total Pages: 210
ISBN-13: 1743581688
DOWNLOAD EBOOKSince its release in 1976, Charmaine Solomon’s The Complete Asian Cookbook has become a culinary classic, introducing Asian cooking to more than a million readers worldwide and garnering a dedicated following around the globe. The recipes from China are now available in this single volume. Join Charmaine Solomon on a journey through the familiar flavours of Cantonese cuisine to the mouth-numbing spice of Sichuan food. From wontons and chow mein to Peking duck and heavenly braised vegetables, these diverse dishes will delight and inspire a new generation of cooks. Also in the series: The Complete Asian Cookbook: India & Pakistan The Complete Asian Cookbook: Thailand, Vietnam, Cambodia, Laos & Burma The Complete Asian Cookbook: Indonesia, Malaysia & Singapore The Complete Asian Cookbook: Japan & Korea The Complete Asian Cookbook: Sri Lanka & The Philippines