FIRE AND SPICE by Heather Jansz Balasuriya

FIRE AND SPICE

The Cuisine of Sri Lanka
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KIRKUS REVIEW

These recipes come from Sri Lanka via Minneapolis (where Balasuriya runs a restaurant, and Winegar writes about food), and perhaps they have been tamed in transit. Though an introduction touts Sri Lanka's food as hotter even than India's or Mexico's--and, indeed, dried red pepper is common, and one chopped egg curry uses six green chilies to eight eggs!--many of the dishes make do with prepared chili powder and an all-purpose curry powder you're to mix and keep on hand. Otherwise, this food, which uses lots of curry leaves, has some resemblance to Indian cooking, but also makes much use of that Pacific staple, coconut milk, and is interesting as a taste of a still unfamiliar cuisine. But the recipes can be as odd as prawns with pineapple, whiskey, and soy sauce--or as mongrel as Sri Lankan-accented pizza or macaroni-and-cheese. (A small complaint: The apparently secondhand mail-order source list includes a Hoboken, N.J., Indian spice store that closed years ago and never did carry many of this collection's special ingredients.)

Pub Date: May 15th, 1989
ISBN: 07-003549-0
Publisher: McGraw-Hill
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