A Feast of Serendib (Mary Anne Mohanraj) seafood chipping to spine ends and

chipping to spine ends and mild rubbing to corners

soft-and-supple-on-the-inside slice of perfectly baked bread

Was it truly entombed in a Paris cellar for two hundred years

The legendary cooking teacher whom GQ calls “the most impactful living chef in America” shares his favorite chicken and vegetable recipes from a half-century career spanning two continents

A Feast of Serendib (Mary Anne Mohanraj) seafood chipping to spine ends andIn A Feast of Serendib, novelist and post colonial academic Mary Anne Mohanraj introduces her mother's cooking and her own American adaptations, providing an introduction to Sri Lankan American cooking that is straightforward enough for a beginner, yet nuanced enough to capture the unique flavors of Sri Lankan cooking.