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Field name | Value |
---|---|
Reference | TX724.5.C4 D5 1976 |
Library/Archive | Michigan State University |
Title | Ceylon cookery |
Author/Creator | Dissanayake, Chandra |
Date | 1968 |
Collection | Asia |
Collection Overview | While the collection features practically all the world’s cuisines, emphasis is placed upon African cookery and its influence on the Americas. African cookbooks are primarily from those regions linked to the diasporas of the Americas, in addition to South Africa. Researchers can find a growing number of Afro/Caribbean cookbooks, including many from Cuba. Plans are now underway to build a strong collection of Brazilian cookery. |
Place of Publication | Colombo, Sri Lanka |
Document Type | Printed Cookbook; Domestic Cookbook |
Theme | Global and Ethnic Cuisines; Food Preparation; Food, Race and Ethnicity; Education and Cooking Schools |
Subjects | cooking techniques recipes ingredient seafood vegetables sample menu pickling commodity: eggs beverages food substitutes utensils |
Cuisine | Sri Lankan cuisine |
Description | Includes preface. Written for students, housewives and professional cooks. Includes recipes for: roti, fish bolle curry, white fish curry, tamarind fish moju, undu wallalu, dhal soup, lemon cups etc. |
Countries | Sri Lanka |
Places | Colombo |
Copyright and Source Archive | Content compilation © 2020, by the Michigan State University. All rights reserved. |