While the market fluctuates, M.D. Gunasena & Co. is the principal distributor for Hodder Education titles in Sri Lanka. You should contact their main branch in Colombo to check stock availability and current pricing.
Features over 500 reliable recipes and 1,000 high-quality photographs to show exactly how finished dishes should look.
The book contains over and 1,000 high-quality photographs to guide students through visual learning.
: Stocks the 14th edition, often with current pricing updates. practical cookery 14th edition sri lanka
| | Book’s Focus | Sri Lankan Reality | |------------|----------------|------------------------| | Ingredients | Carrots, leeks, celery (mirepoix), cream, butter | Coconut milk, goraka, pandan, curry leaves, rampe, jakfruit | | Spices | Parsley, thyme, bay leaf | Cinnamon (native to SL), cardamom, cloves, curry powder, roasted spices | | Staples | Potatoes, pasta, bread | Rice (over 2000 varieties), coconut roti, string hoppers, kurakkan | | Cooking methods | Roasting, poaching, braising | Temper curry (thalippu), smoking over coconut husks, clay pot simmering | | Equipment | Salamander, combi oven, convection oven | Clay chatti, coconut scraper, grinding stone (miris gala) |
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However, this is precisely where its value lies. While the market fluctuates, M
: Covers essential culinary knowledge such as food safety legislation, mise-en-place , and the use of modern kitchen technology.
Reviewers from sites like and Kobo generally rate the book highly, often citing its technical accuracy and practical utility for both beginners and professionals.
It introduces contemporary professional equipment, smart cooking methods, and updated food safety protocols relevant to modern Sri Lankan commercial kitchens. You should contact their main branch in Colombo
Flip to the fish section. The 14th Edition has a recipe for "Goujons of Sole with Tartare Sauce." Boring. But a Sri Lankan cook reads it as a method for lun dehi ambul thilapia — crisping freshwater fish so the skin shatters, then serving it with a seen sambol that obeys the book's exact acid-fat balance (1 part vinegar, 3 parts oil). The technique is Escoffier. The flavor is Jaffna.
Use Chapter 12 to learn butchering. Compare their cuts of lamb with the cuts available at Pettah Market .
Given the high cost, many students opt for the eBook version. The 14th edition is widely available as an EPUB, which is often more affordable and instantly accessible. You can purchase the eBook from international platforms like Google Books, Amazon (Kindle Store), or Lehmanns.