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TouchWood Editions Fall 2020

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Milk, Spice and Curry Leaves
Hill Country Recipes from the Heart of Sri Lanka

ISBN:

9781771513296

Product Form:

Hardcover

Form detail:

Paper over boards
Hardcover , Paper over boards
English

Audience:

General/trade
Oct 20, 2020
$35.00 CAD
Active

Dimensions:

10in x 7.25 in

Page Count:

192 pages

Illustrations:

full colour throughout
TouchWood Editions
COOKING / Regional & Ethnic / Indian & South Asian
Vegetarian Cookery and vegetarianism|Cookery / food by ingredient: herbs, spices, oils and vinegars|Cookery / food by ingredient: rice, grains, pulses, nuts and seeds|Cookery dishes and courses: main courses|Sri Lanka|British Columbia South Coast: Greater Vancouver|Relating to Asian American people
Sri Lanka (Ceylon)

A Los Angeles Times standout book of the season

A National Post best cookbook of 2020

Featured by Eater Seattle, Seattle Times, National Post, Globe and Mail, CBC News, CTV News, and the Boston Lanka Network

"This vegetable and seafood-heavy book has recipes for all the classics . . . I would plead for as a kid . . . It’s a technique-heavy book, full of reliable instructions and gorgeous, nostalgic photographs.” —Epicurious

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."

Ruwanmali Samarakoon-Amunugama learned to cook Sri Lankan food from her mother and grandmother. Her knowledge of South Asian foods and ingredients has been further enhanced by numerous trips to Sri Lanka and other parts of Asia. Born in Mississauga, Ontario, Ruwan graduated from Simon Fraser University and has lived in British Columbia, Alberta, Ottawa, and Washington state.

Media + Publicity:

  • Print features, excerpts, and review coverage in Vancouver Sun, Globe and Mail, Toronto Star, CBC Books, The Georgia Straight, Canadian Living, BC Magazine, Style at Home, Western Living, BC Living, Vancouver Observer, Victoria Times Colonist, BC BookWorld, EAT magazine, Edible Vancouver, Western Living
  • Broadcast interviews and coverage on CBC’s On the Coast, CBC's North by Northwest, CBC Syndication, Vancouver Global, Vancouver Breakfast Television, Vancouver CTV Morning
  • Outreach to food blogs and bloggers: Simples Bites; Seven Spoons; Family Bites; Kitchen Magpie; Eat, Live, Travel, Write; Eating Niagara; Eat North; The GoodLife Vancouver
  • Cookbook giveaway and promotion via Eat Your Books
  • Direct marketing outreach to Sri Lankan communities

 

Marketing + Promo:

  • National, regional, and subject-specific print features, excerpts and review coverage
  • Publicity and promotion in conjunction with author's speaking engagements
  • Outreach to subject-specific organizations, markets and festivals
  • Blogger outreach, online ads and social media campaigns
  • Festival appearances
  • Excerpts available
  • Electronic blads

 

Marketing + Promo Deliverables

  • Electronic Blad
  • Online banner
  • Press release
  • Bookmark
  • Postcard
  • Poster

 

BISAC Codes:

  • CKB044000    COOKING / Regional & Ethnic / Indian & South Asian
  • CKB101000    COOKING / Courses & Dishes / General

 

BISAC Regional Themes

  • 2.3.6.0.0.0.0 LEVEL_3 Sri Lanka (Ceylon)

 

THEMA Codes

  • WBVM Cookery dishes & courses: main courses
  • WBTH Cookery / food by ingredient: herbs, spices, oils & vinegars
  • WBJ Vegetarian Cookery
  • WBTJ Cookery / food by ingredient: rice, grains, pulses, nuts & seeds
  • 1FKS Sri Lanka
  • 1KBC-CA-BLC British Columbia Vancouver Island: Greater Victoria
  • 5PB-US-D Relating to Asian American people



For more information contact
[email protected]

A Los Angeles Times standout book of the season

A National Post best cookbook of 2020

Featured by Eater Seattle, Seattle Times, National Post, Globe and Mail, CBC News, CTV News, and the Boston Lanka Network

"This vegetable and seafood-heavy book has recipes for all the classics . . . I would plead for as a kid . . . It's a technique-heavy book, full of reliable instructions and gorgeous, nostalgic photographs.” —Epicurious

"Samarakoon-Amunugama sets the scene . . . lays out the foundation of [Sri Lankan] cuisine . . . makes it clear where substitutions might be acceptable and where they are not . . . [and] her careful instructions and adaptations for North American cooks culminate rewardingly in the recipes." —Los Angeles Times

"All the 65 recipes in Milk, Spice and Curry Leaves are inspired by her mother and grandmother, a tribute to an unhurried time when food was cooked with a lot of thought, with a lot of love. . . there is a thoughtful intent to give her North American readers an understanding and insight into the island’s cuisine, its origins and influences—the Portuguese and Dutch elements that have enhanced it as well as cooking tips and recipes, all woven with memories." —Sri Lanka Sunday Times

"A lush trove of thoughtful, economical advice for adapting [Sri Lankan cuisine] to North American pantries. Vegans, vegetarians and meat-eaters alike will find much to enjoy in this collection. Whether cooking for a crowd or a few, celebrate familiar fall flavors during this unusual holiday season, and find delicious solace in the winter squash, the crab curries, the elegant, topping-laden Fancy Yellow Rice and the simply divine Coconut Roti." —Shelf Awareness

"[Samarakoon-Amunugama] pays homage to her mother’s homeland, expounding on the abundance of fish around the flora-flush island in the Indian Ocean that inspired its seafood dishes, and fruits and veggies from the hill country of the Central Province that produce memorable vegetarian curries." —Seattle Times

"Taking a long flight somewhere to enjoy new cultures and foods is not, for obvious reasons, in most of our current plans. We’re staying close to home and looking forward to the day that we can travel like that again. But that doesn’t mean we can’t get a big bite of what that journey might be like. That’s how I felt when reading . . . Milk, Spice and Curry Leaves." —Times Colonist

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