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Milk, Spice and Curry Leaves
Paperback

Milk, Spice and Curry Leaves

$54.99
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"This vegetable and seafood-heavy book has recipes for all the classics . . . It's a technique-heavy book, full of reliable instructions and gorgeous, nostalgic photographs." -Lauren Joseph, Epicurious

A Los Angeles Times standout book of the season and a National Post best cookbook of the year, this celebration of the unique flavours and ingredients of Sri Lanka, lovingly presented for the North American home cook, is now available in paperback.

Ruwanmali Samarakoon-Amunugama's childhood memories of visits to her parents' homeland in Sri Lanka were filled with colourful trips to the market, lively, happy meals with her extended family, and long, scenic car rides from the capital of Colombo, past tea estates and farmers' stalls, into the hill country around Kandy. In Milk, Spice and Curry Leaves, Ruwan shares the rustic, tropical flavours of these Sri Lankan visits-sweet pineapple and mango, bitter gourd, toothsome cashews, spicy chili pepper, tart lime, and many more-in recipes designed with North American home cooks in mind.

She introduces the three pillars of Sri Lankan cuisine: coconut milk, rice, and spice, and walks readers through the steps to make the two foundational Sri Lankan curry powders (roasted and unroasted). She also goes into detail on specialty products-like goraka, pandanus leaves, tamarind, and young jackfruit-always with attention to using ingredients available in North American grocery stores.

With lush food photography and styling, hand-drawn illustrations, heirloom photos and ephemera, Milk, Spice and Curry Leaves is an invitation to a way of cooking and a family of traditions from the country known as "the Pearl of the Indian Ocean."

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MORE INFO
Format
Paperback
Publisher
TouchWood Editions
Country
CA
Date
2 January 2026
Pages
192
ISBN
9781771514859

"This vegetable and seafood-heavy book has recipes for all the classics . . . It's a technique-heavy book, full of reliable instructions and gorgeous, nostalgic photographs." -Lauren Joseph, Epicurious

A Los Angeles Times standout book of the season and a National Post best cookbook of the year, this celebration of the unique flavours and ingredients of Sri Lanka, lovingly presented for the North American home cook, is now available in paperback.

Ruwanmali Samarakoon-Amunugama's childhood memories of visits to her parents' homeland in Sri Lanka were filled with colourful trips to the market, lively, happy meals with her extended family, and long, scenic car rides from the capital of Colombo, past tea estates and farmers' stalls, into the hill country around Kandy. In Milk, Spice and Curry Leaves, Ruwan shares the rustic, tropical flavours of these Sri Lankan visits-sweet pineapple and mango, bitter gourd, toothsome cashews, spicy chili pepper, tart lime, and many more-in recipes designed with North American home cooks in mind.

She introduces the three pillars of Sri Lankan cuisine: coconut milk, rice, and spice, and walks readers through the steps to make the two foundational Sri Lankan curry powders (roasted and unroasted). She also goes into detail on specialty products-like goraka, pandanus leaves, tamarind, and young jackfruit-always with attention to using ingredients available in North American grocery stores.

With lush food photography and styling, hand-drawn illustrations, heirloom photos and ephemera, Milk, Spice and Curry Leaves is an invitation to a way of cooking and a family of traditions from the country known as "the Pearl of the Indian Ocean."

Read More
Format
Paperback
Publisher
TouchWood Editions
Country
CA
Date
2 January 2026
Pages
192
ISBN
9781771514859