Title:	Weligama: Recipes from Sri Lanka
	Author:	Emily Dobbs
	Published:	November 14, 2017, Orion Publishing Co.
	No. of Pages:	232
	Cover Price:	$29.25 Hardcover

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While many of us don’t even know where Sri Lanka is located in the world (south of India in the Indian Ocean), even more of us don’t know what they eat there. That’s why Weligama: Recipes from Sri Lanka is a timely cookbook that will help those of us who are tired of mundane food to branch out and cook something delicious and exotic. Chef Emily Dobbs has done an amazing job with this, her first cookbook, and not only are there mouthwatering recipes, but also facts, history, and beautiful photographs of the country. Dobbs has managed to capture the culture and make it exciting.

There are dozens of very unique dishes included in this beautiful cookbook. The recipes are easy-to-understand, and easy to follow. Because some of the ingredients aren’t found at regular grocery stores, Dobbs has included a chapter on spices and other essential ingredients and where to find them. I didn’t have much trouble finding the ingredients I needed, but the author includes suggestions for substitutions in case you live in an area without ethnic grocery stores.

I was especially impressed with the exceptional curry variations in the cookbook. I expected my curry to taste like Indian Curry, but I was wrong. Sri Lankan curry is different, and also very delicious. One of the first dishes I made from this book was Roast Spiced Chicken with Brown Sugar, Limes and Coconut Milk. It turned out picture perfect and was excellent. Although there were a few extra steps to making this dish, it was well-worth it. Presently, I’m working on perfecting hoppers, a popular Sri Lankan breakfast and street food.

All told, this is a fun cookbook with exotic food that isn’t difficult to make. Cookbook collectors will welcome this into their collection, and it has enough good recipes and fascinating information to make it worthwhile.

Special thanks to NetGalley for supplying a review copy of this book.