Product Tag: COOKERY


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Sri Lankan Cookery-Step By Step


This book offers a wonderful variety of tempting, finger-licking, delectable dishes that bring out the true flavour of Sri Lankan food. There are dishes for all occasions. Whether planning a nutritious meal for your family or an elegant dinner, this book will prove to be the ultimate resource. There are recipes for fish, chicken and prawns; for rice, gravies, curries and pickles; and for cakes, cookies and breakfast dishes. These easy-to-follow recipes guarantee success and give the reader the confidence and expertise to extend their cooking repertoire. Sumptuous full-color photographs accompany the recipes.

Ceylon Daily News Cookery Book


This is a famous classic in Sri Lankan cookery history. First written in 1929, and published in 1930 by Miss Hilda Deutrom, might be titled East meets west, due to the Islands position on the highways of world trade, as mirrored in the variety and the range of the recipes in it’s pages. Over the years new editions were produced, growing to over 1600 recipes by the time the 5th edition was published in 1968 this had become a National treasure, recording a wide range of unique and authentic Ceylonese cuisine. This Golden cookery book has been timetasted for generations and has won the hearts of the expert housewife

Ceylon Cookery Book


This book is confined to Sri Lanka cookery, particularly the making of rice and curry as it is generally done in Sri Lanka. Beginners in this field will find the theory section on rice and curry preparation very useful in understanding the essential elements of this type of cookery before attempting the recipes. A section on recipes of foreign dishes as locally prepared has also been included in this work

Practical Cookery (14th Edition)


This 14th edition of Practical Cookery is the must-have resource for every aspiring chef. It will help develop the culinary knowledge, understanding, skills and behaviours in the new Commis Chef (Level 2) apprenticeship standards and prepare apprentices and work-based learners for end-point assessment. It also supports those on NVQ programmes in Professional Cookery or Food Production and Cooking.

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