Hoppers: The Cookbook from the Cult London Restaurant: Recipes, Memories and Inspiration from Sri Lankan Homes, Streets and Beyond (Hardie Grant, 1)

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Hoppers: The Cookbook from the Cult London Restaurant: Recipes, Memories and Inspiration from Sri Lankan Homes, Streets and Beyond (Hardie Grant, 1)

Hoppers: The Cookbook from the Cult London Restaurant: Recipes, Memories and Inspiration from Sri Lankan Homes, Streets and Beyond (Hardie Grant, 1)

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Price: £9.9
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The 103 third parties who use cookies on this service do so for their purposes of displaying and measuring personalized ads, generating audience insights, and developing and improving products. A glorious celebration of Sri Lankan food adorned with stunning photography, Hoppers takes readers on an unforgettable journey through the island’s rich culinary traditions, serving up a host of exciting recipes developed at the renowned eponymous restaurant. We serve it with string hoppers, great for soaking up the gorgeous curry, and a samphire sambol (page 169 from the cookbook). Karan is a supremely talented chef – his beautifully curated selection of recipes will enliven your senses and transport you on a journey to Sri Lanka. A beautifully crafted collection of heartfelt, wonderful recipesfrom one of the most exciting chefs and restaurants of the past few years.

The book is an ode to Sri Lankans, their warmth, hospitality, love and, above all, a very personal and subjective story of their food through the Hoppers lens.Seven years, three restaurants and countless trips to Sri Lanka later, we couldn’t be more excited to finally announce OUR DEBUT COOKBOOK is finally here! What a joy to have this beautiful book, so that I can jog great culinary memories, unlock the whys behind so much flavor, and savor my favorites at my own home table. Co-founder and Creative Director of Hoppers, Karan Gokani grew up in Mumbai and came to England in 2005 to study law at Cambridge.

Always looking for the next excuse to visit Sri Lanka, Karan’s obsession with the tiny island country began in 2009 where he met his first Sri Lankan friends at university.These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc. We are experiencing delays with deliveries to many countries, but in most cases local services have now resumed.

Maybe more pictures of the food would be beneficial for the end products but there were a lot of pictures of the locals which was great and meaningful. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for your reading the product packaging and label prior to use. Hoppers’ restaurants celebrate the diversity of Sri Lankan and South Indian cuisine, with each location taking inspiration from different cultural aspects of this tropical region. Very rarely you see a cookbook that enthralls you and wanting to try the delicious recipes and of course to run to the nearest Hoppers Restaurant. We came up with this dish when faced with the need to cook a quick, yet healthy, staff meal on a busy Saturday evening.Hoppers has been hailed as one of the first restaurants to make Sri Lankan food accessible in central London. We’re sharing a few of our favourite summer recipes from Hoppers: The Cookbook that Karan’s been demo’ing at festivals around the island so you can enjoy a true Hoppers feast for yourself at home! It will want to make you cook, it will want to make you eat, it will fill your heart with warmth and it will want to make you get on the next flight to Sri Lanka. The cookbook is a collection of our favourite restaurant recipes and stories inspired by the people we’ve met, the homes we’ve visited and the flavours we’ve tasted from the street food stalls of Jaffna’s untouched north to the fishing villages of Galle, up to the bustling heart of Colombo, across the eastern stretches of Batticaloa and Pottuvil, and everywhere in between. The almost coffee-like dark roasted spice powder, balanced with the fat from the pork belly and smoky citrus from the goraka, are a match made in heaven.

Bought this for my partner who years ago visited Sri Lanka, he is always talking about the food and the great time spent staying with families rather than hotels. The buriani (or biryani in India) is one of those great dishes that’s both the ultimate one-pot comfort meal and a stunning centrepiece to any dinner party. Through it, we hope to bring a little piece of our restaurants, Sri Lanka and southern India into your homes, no matter whether you’ve already visited Hoppers or not,” – Author Karan Gokani. The buriani we’ve developed at Hoppers takes inspiration from some of our favourite south Indian and Sri Lankan versions but follows the more traditional method of layering and steaming par-cooked rice over a rich meat curry as opposed to boiling raw rice in the curry. Karan first cooked this dish at an event held at a friend’s pub; it was meant to be a Sri Lankan take on the classic Moules Frites.Welcome to Hoppers, where the flavours, colours, aromas and sights transport you to the tropical warmth of Sri Lanka. Serving up the best of Sri Lankan cooking, Hoppers: The Cookbook showcases signature recipes from the cult London restaurants, while also going beyond their four walls to explore the dishes, places and people that inspired them. It is accepted by you that Daunt Books has no control over additional charges in relation to customs clearance.



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