Cooking Meat & Poultry Sri Lankan Style is a part of a series of cookbooks that acknowledge the importance of year-round culinary traditions while showing how an island culture continues to shape modern food choices and cooking methods. Cooking a wide variety of Sri Lankan meals doesn't require a lot of effort, an array of equipment, and guesswork. This short collection of simple, authentic recipes includes, Harak Mus Curry(beef), Elu Mus Curry(goat) Kukul Mus Curry(chicken) Beef Smore(pan-fried beef), Bistek(pepper beef) and the famous Sri Lankan Uru Mus Badun (deviled pork) will help cooks all over the world bring their families together around the table throughout the year. Shyamali Perera was born in Colombo, Sri Lanka, and emigrated to the United States in 1989, during Sri Lanka's civil war. She was an educator of young children for thirty years in Orange County, California. Her first book, Curry & Rice, published as a Mother's Day gift in 2007, was published as an e-book in 2014. Since then she has published several cookbooks and children's books available in both ebook and paperback versions. Shyamali is also an amateur photographer and likes to create beautiful books with inspiring ideas. She lives with her family in Southern California and continues to dedicate her time to writing a variety of cookbooks and children's books. Cooking Sri Lankan Style is a series of cookbooks that acknowledge the importance of year-round culinary traditions while showing how an island culture continues to shape modern food choices and cooking methods. For seasoned Sri Lankan cooks, these cookbooks are a treasure of over 100 traditional recipes that everyone will love. For the new generation of Sri Lankan and international cooks who want to cook popular Sri Lankan recipes, such as Kiri Buth, Pol Roti, and the ever-popular Kottu Roti these books offer a fresh way to cook with different varieties of rice, flour, coconut, and island spices and a complete list of equipment, cooking tips, and photos.
