000			01541nam a2200181Ia 4500
008			240821s9999 xx 000 0 und d
020			_a9781526646576 _qhbk
041			_aeng
082			_a641.59593 _bSHA
100			_aShanmugalingam, Cynthia
245		0	_aRambutan _c/ Cynthia Shanmugalingam
250			_a1st ed.
260			_bBloomsbury Publishing _c2022 _aLondon
300			_a335 p. _b: col. ill. _c; 27 cm.
520			_aSince 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.
650			_aCooking, Sri Lankan
942			_cENGLISH
999			_c523848 _d523848