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

by Ruwanmali Samarakoon-Amunugama

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

About the author: 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.