Emily Dobbs is an acclaimed chef of 10 years having worked at The Dock Kitchen, Ducksoup, Petersham Nurseries, Italo and Spring restaurants in London. In 2017, Dobbs set up the successful Sri Lankan-inspired street food stall 'Weligama' - hailed by the Evening Standard as 'utterly fantastic' - becoming the title of her first cookbook.
My favourite cookbook of the year!
*Marco Pierre-White*
Emily Dobbs's book Weligama is full of characterful recipes:
cucumber curry, gotu kola salad (fresh herbs, grated coconut, onion
and anchovies); fresh pickles aplenty and a sticky perfumed
celebration sponge known as Love Cake. This is the book of the year
for spice fans.
*THE SPECTATOR*
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