With this book, Jane has tried to capture the best of Sri Lankan cooking that she has mastered over the last 40 years. Many have been adopted from the original to suit our taste, availability of ingredients and ease of cooking. All the recipes here are vegetarian, and many are vegan. Some of the recipes that have found their way into the book are from South India, as they are simply too good to be left out. She presents simple, easy to prepare dishes that present the essence of Sri Lankan food, without an excessive list of ingredients. Many of the recipes include at least one of the ingredients in the title - coconut, curry leaves or cinnamon. Also featuring are ingredients unique in Sri Lanka cooking, like Jaffna curry powder and jaggery. As well as the recipes, the book is full of handy tips and shortcuts, including some typical meals that can be served up to impress and delight friends. Every recipe includes one or more colour photo to assist the budding cook.