Review of Exotic Tastes of Sri Lanka (Hardcover)

This book is a must have cookbook for those craving for traditional Sri Lankan food. For someone like myself who was intimidated by traditional cooking, this book has made it simple. It has numerous Sinhala and Tamil recipes that are well described in step-by-step process. This book contains sample menus (wonderful idea), explanations on spices, utensils and measurements, which are of great help for a novice.

Traditional thosai, pittu, idly, yellow rice, dhal curry (parippu), cabbage mallum, kale mallum, crunchy carrot salad, spicy chicken curry and vara (fish), are all included in my meal rotation (delicious recipes). There are many more recipes to try out...and I am getting there!!!!. :)

Read the recipe till the end before beginning to cook. There are hints and alternatives that may save you time.

A must have book.

Product Description
The breathtaking island of Sri Lanka lies in the Indian Ocean, 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. Exotic Tastes of Sri Lanka highlights the gamut of flavors of this cuisine, which runs from hot and spicy to comforting and mild.

The chapters of Exotic Tastes of Sri Lanka are devoted to short eats (appetizers), salads, staples, vegetarian dishes, poultry, meat and egg recipes, seafood preparations, desserts, and sweetmeats (treats). An array of exotic ingredients that is key and integral to Sri Lankan cuisine enhances the dishes. For instance, gambooge, with its uniquely sour flavor, is often used in traditional seafood preparations like Fish Ambul Thiyal, while either grated coconut or coconut milk intensify most recipes, including Pumpkin Kalu Pol Curry. Local staples are delectable works of art, such as exquisite Stringhoppers, Hoppers, and Pittu.

Since the entrées revolve around the nation's favorite ingredient, rice, the loosely coined term "rice and curry" best describes Sri Lankan cuisine. Other staple ingredients include coconut (milk, oil, grated), as well as aromatic herbs and spices such as curry leaves, mint, coriander and fennel seeds, and cloves. Sri Lanka offers a particularly impressive repertoire of vegetarian and seafood preparations.

Sample menus, explanations of spice uses and availability, typical cooking techniques, and descriptions of traditional utensils complement the 157 recipes, all adapted for home cooks.

About the Author
Suharshini Seneviratne was born in Colombo, the capital of Sri Lanka, and came to the United States to attend the University of Maryland, College Park. She then moved to the Netherlands with her husband, and frequently cooked traditional Sri Lankan fare for her friends, which prompted her to write this book. She resides in the Washington, D.C. area with her husband and child.

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Review of Polish Herbs, Flowers & Folk Medicine (Polish Interest) (Hardcover)

In this charming book, Sophie Hodorowicz Knab answers all of the questions that anyone might have about the use of herbs in Poland.She starts by informingus about an archaeological site that dates back to 550-400 BC. The site was discovered in the Bydgoszcz province in1931.It was determinedthat the early inhabitants grew several types of grain and used herbs in medicinal preparations andfor flavoring foods.

The author also tells us how herbs were used inthe pre-Christian era and how those practices were integrated into the Christian celebrations that came later. Due to the geographic location of Poland, many travelers following the trade routes passed through her borders and introduced exotic new plants to the country.

There's an abundance of data offered about the herbal gardens in the monasteries. Those gardens were in many ways the most advanced and useful because the monks had links with their fellow orders from all over Europe. Therefore, the different formulas for herbal medicines were passed back and forth between the monasteries.

Palace gardens are also discussed. Since the royal families made marriage alliances with neighboring countries, the spouses often brought different plants and trees with them to be planted in their new home. Italian style gardens and vegetables such as tomatoes and cauliflower were introduced by Queen Bona who was born in Italy.

I particularly liked the information given about the cottage gardens. We're told "that a lovely garden was the spirit of the housewife." These kitchen gardens were much simpler than their formal counterparts. The lady of the house would grow the herbs that she liked best. "There was marjoram for sausage, dill for pickling, and parsley, sage and fennel for enhancing soups and stews." The illustrations in this part of the book intrigued me, and I really enjoyed the folk-style drawings. I thought that the different types of bee skeps were very unique. Sugar was a luxury and the common people kept bees so that they would have honey to use as a sweetener.

Finally, even theglossary of herbs and flowers presented some absorbing and entertaining passages.The customary usage for the various plants are offered and a few recipes and remedies are also included. The names of the plants are given in English, Latin and Polish.There's even a recipe for Benedictine which sounds very intriguing!

I have thoroughly enjoyed reading this book and recommend it to anyone wanting to learn about Poland.

Product Description
This book captures the unique history of the plant life once essential to the Polish people. It leads the reader on a guided tour through monastery, castle, and cottage gardens, providing details on the history and healing powers of over one hundred herbs and flowers. Beautiful line drawings and woodcuts illustrate the garden patterns and various plants important to Polish tradition.



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