Anita Dickman’s specialties now dished out in Sinhala

Anita Dickman’s ‘Cookery Course’ has been a bestseller over the past 20 years. The illustrations alone are enough to whet the appetite. Unlike other cook books available to Sri Lankans, the book covers a range of cuisines including Western, Mediterranean, Indian and Moghul.

Anita Dickman was a renowned cookery teacher who stimulated her students to appreciate the subtleties of the culinary arts. She encouraged them to be creative and gave confidence to even the beginners to turn out mouthwatering dishes. Her mother’s eager assistant as a child, Shanthi Casie Chetty has now translated the book into Sinhala as a tribute to her mother.

There is a chapter devoted to Sri Lankan cookery and special occasion meals such as the genuine lamprais, which dates back to Dutch rule in Sri Lanka. Meringues, homemade chocolates, desserts and gateaux, cake mixtures, icings and frostings, breads and pastries, pastas and also soups, salads and hors-d’oeuvres are all included as in the English version.

In the course of her travels, accompanying her spouse on foreign assignments, Shanthi mastered the nuances of the various cuisines of India, Indonesia, Belgium, Germany, Malaysia and at the ‘Cordon Bleu’ in Paris.

The Sinhala edition has a bonus chapter on menu planning, garnishing, formal entertaining and table etiquette, information not generally available in most cook books. In short, it is a comprehensive guide to both beginners and connoisseurs. The book is available at an affordable introductory price, at leading bookshops.

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