Lands of the Curry Leaf : : a Vegetarian Food Journey From Sri Lanka to Nepal

Locations
Call Number: 641.5636 Ku, Adult Book / Nonfiction / Cooking / Vegan & Vegetarian / Kuruvita, Peter
On Shelf At: Downtown Library

Location & Checkout Length	Call Number	Checkout Length	Item Status
Downtown 2nd Floor 4-week checkout	641.5636 Ku	4-week checkout	On Shelf
Westgate Adult Books 4-week checkout	Adult Book / Nonfiction / Cooking / Vegan & Vegetarian / Kuruvita, Peter	4-week checkout	Due 05-25-2024

Includes index.
Street food -- Pulses and legumes -- Salads -- Dairy -- Curries, stir-fries & stews -- Rice -- Breads -- Soups -- Chutneys -- Relishes, pickles & ferments -- Sauces -- Sweets & desserts -- Drinks.
A flavour-filled vegetarian and vegan journey through the subcontinent and beyond - from Bhutan, Nepal and Afghanistan to India, Pakistan, Bangladesh and Sri Lanka. Acclaimed chef, author and TV presenter Peter Kuruvita shares over 100 vegetarian and vegan recipes that take us on a culinary journey of discovery through the subcontinent - from Bhutan, Nepal and Afghanistan to India, Pakistan, Bangladesh and his home country of Sri Lanka. All the dishes in this deeply personal collection, spiced with the flavours of Peter's life and travels, reflect the diversity of the regions, their legendary hospitality, their energy and excitement, extraordinary landscapes and rich history. Peter explores a goldmine of plant-based flavours in recipes for street foods; pulses and legumes; salads; dairy-based dishes; curries, stir-fries and stews; rice; soups; chutneys; and sauces. They are supported by detailed glossaries of ingredients, as well as advice on setting up a subcontinental pantry, tempering and blending spices, and adapting authentic regional cooking methods for the home kitchen. This book is a reflection of the changing dialogue about what we eat, as the world embraces the idea of a meal where flesh is not the main event. Lands of the Curry Leaf is a celebration of all things vegetable and their growing prominence at our tables. Showing that vegetables, grains and pulses can be culinary stars, Peter takes simple, honest, health-giving ingredients, adds a host of exciting spices, and transforms them into a complete and joyous meal.

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