Emily Dobbs - Weligama - Orion Publishing Group

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  • E-Book £P.O.R.
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    • ISBN:9781409171454
    • Publication date:16 Nov 2017

Weligama

Recipes from Sri Lanka

By Emily Dobbs

  • Hardback
  • £25.00

Easy, vibrant and modern Sri Lankan recipes.

'As enticing as a soft breeze through Galle, and equally delectable, Weligama is spice-scented, evocative and the perfect introduction to Sri Lankan Cooking.'- Tom Parker Bowles

'Emily is one of the best cooks I know and Sri Lanka is one of my favourite countries - so this is a mind blowing combination.' - Meera Sodha, author of Made in India

'This book has all the brightness and vibrancy of the author, with recipes for dishes that whet the appetite mightily. An urgent need to visit Sri Lanka is inevitable after reading this book.'- Jeremy Lee, Quo Vadis

'The food of Ceylon so deserves to be better known and - as Emily says of the hopper she introduced to the streets of London with great acclaim - it's nice!' - Darina Allen, Ballymaloe Cookery School

'Emily is a wonder and gets to the heart and soul of Sri Lankan food. Reading her beautiful, delicious recipes I feel desperate to start cooking!' - Margot Henderson

****

Sri Lankan food is vibrant, fresh, light and delicious - a lively and colourful combination of spices, flavours and textures. Perfect for sharing and celebrating, now you can recreate it in your own kitchen with this unique collection of easy-to-use, innovative recipes inspired by the island.

In this, her first cookbook, chef Emily Dobbs shares her favourite Sri Lankan-inspired recipes for every meal and season, including chapters on breakfast (such as crispy egg hopper 'pancakes') short eats (think traditional street food like vadai and mutton rolls) and a large selection of meat, fish, fruit and vegetable curries and their accompaniments.

You'll also find traditional and original puddings to finish off your meal (such as banana tarte tatin and papaya cake), tips on how to make your own curry using typical Sri Lankan ingredients, and stunning photography.

Biographical Notes

Emily Dobbs studied fine art at Manchester Metropolitan and was the first British chef to popularise Sri Lankan food in London, through her celebrated pop-up stall in Druid Street Market (hailed by the Evening Standard as 'utterly fantastic'). She fell in love with Sri Lankan food as a child visiting her uncle who lived there - when the island was in the midst of civil war and her family seemed to be the only tourists. Years later, as a flourishing chef in London, she was determined to bring the food she loved to the city where she lived.

  • Other details

  • ISBN: 9781409171447
  • Publication date: 16 Nov 2017
  • Page count: 240
  • Imprint: Seven Dials
My favourite cookbook of the year! — Marco Pierre-White
Emily Dobbs's book Weligama is full of characterful recipes: cucumber curry, gotu kola salad (fresh herbs, grated coconut, onion and anchovies); fresh pickles aplenty and a sticky perfumed celebration sponge known as Love Cake. This is the book of the year for spice fans. — Rose Prince, THE SPECTATOR
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