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Burst of Flavor : The Fine Art of Cooking with Spices / Kusuma Cooray.

By: Contributor(s): Material type: TextTextPublisher: Honolulu : University of Hawaii Press, [2023]Copyright date: ©2001Description: 1 online resource (268 p.) : 60 color illusContent type:
Media type:
Carrier type:
ISBN:
  • 9780824844745
Subject(s): DDC classification:
  • 641.6/383 21/eng/20240417
Other classification:
  • online - DeGruyter
Online resources:
Contents:
Frontmatter -- Contents -- Foreword -- Acknowledgments -- Introduction -- Notes on Wine -- Starters TANTALIZING BEGINNINGS -- Soups TO WARM THE HEART -- Fish & Shellfish BOUNTY OF THE SEVEN SEAS -- Poultry, Meat FLAVORS EAST AND WEST -- Vegetables SIMPLY SEDUCTIVE -- Legumes LEGACY FROM THE EAST -- Grains UNTAPPED RICHES -- Salads GARDENS IN THE SUN -- Chutneys, Relishes JEWELS IN THE CROWN -- Desserts PERFECTLY FABULOUS -- Conversion Tables -- Glossary -- Index -- About the Author
Summary: A native of Sri Lanka and one of Hawai'i's most celebrated chefs, Kusuma Cooray is a pioneer in the blending of Asian spices and herbs with Western ingredients to create flavorful and aromatic dishes that please both the eye and the palate. In Burst of Flavor: The Fine Art of Cooking with Spices, Chef Cooray combines the foods of her South Asian childhood (spicy curries, fresh vegetables and fruits, curd, treacle) with her later discoveries as a culinary student in Europe (ripe cheeses, wine, crusty breads, creme fraiche) in new and imaginative ways. Throughout her diverse culinary education and experiences, Chef Cooray's love of spices and herbs never diminished. This compilation of more than 200 recipes showcases her bold use of fresh herbs and spices, from the familiar (nutmeg, fennel, saffron, basil) to the exotic (burnet, ajowan, mace, neem).Several dishes--a caviar and blini appetizer created for Rudolf Nureyev, a soup celebrating a visit by Jacqueline Kennedy Onassis--are accompanied by lively anecdotes. Chef Cooray also provides some food history and serving suggestions-all written in her graceful and engaging style. Noted wine expert Richard Field contributes guidelines for wine selection and makes recommendations for ten specially selected recipes. A helpful glossary explains the characteristics and origin of the spices and herbs used in the recipes. Here is ample evidence of Chef Cooray's talent for creating exciting combinations of ingredients and flavors and for bringing out the best in each.
Holdings
Item type Current library Call number URL Status Notes Barcode
eBook eBook Biblioteca "Angelicum" Pont. Univ. S.Tommaso d'Aquino Nuvola online online - DeGruyter (Browse shelf(Opens below)) Online access Not for loan (Accesso limitato) Accesso per gli utenti autorizzati / Access for authorized users (dgr)9780824844745

Frontmatter -- Contents -- Foreword -- Acknowledgments -- Introduction -- Notes on Wine -- Starters TANTALIZING BEGINNINGS -- Soups TO WARM THE HEART -- Fish & Shellfish BOUNTY OF THE SEVEN SEAS -- Poultry, Meat FLAVORS EAST AND WEST -- Vegetables SIMPLY SEDUCTIVE -- Legumes LEGACY FROM THE EAST -- Grains UNTAPPED RICHES -- Salads GARDENS IN THE SUN -- Chutneys, Relishes JEWELS IN THE CROWN -- Desserts PERFECTLY FABULOUS -- Conversion Tables -- Glossary -- Index -- About the Author

restricted access online access with authorization star

http://purl.org/coar/access_right/c_16ec

A native of Sri Lanka and one of Hawai'i's most celebrated chefs, Kusuma Cooray is a pioneer in the blending of Asian spices and herbs with Western ingredients to create flavorful and aromatic dishes that please both the eye and the palate. In Burst of Flavor: The Fine Art of Cooking with Spices, Chef Cooray combines the foods of her South Asian childhood (spicy curries, fresh vegetables and fruits, curd, treacle) with her later discoveries as a culinary student in Europe (ripe cheeses, wine, crusty breads, creme fraiche) in new and imaginative ways. Throughout her diverse culinary education and experiences, Chef Cooray's love of spices and herbs never diminished. This compilation of more than 200 recipes showcases her bold use of fresh herbs and spices, from the familiar (nutmeg, fennel, saffron, basil) to the exotic (burnet, ajowan, mace, neem).Several dishes--a caviar and blini appetizer created for Rudolf Nureyev, a soup celebrating a visit by Jacqueline Kennedy Onassis--are accompanied by lively anecdotes. Chef Cooray also provides some food history and serving suggestions-all written in her graceful and engaging style. Noted wine expert Richard Field contributes guidelines for wine selection and makes recommendations for ten specially selected recipes. A helpful glossary explains the characteristics and origin of the spices and herbs used in the recipes. Here is ample evidence of Chef Cooray's talent for creating exciting combinations of ingredients and flavors and for bringing out the best in each.

Mode of access: Internet via World Wide Web.

In English.

Description based on online resource; title from PDF title page (publisher's Web site, viewed 26. Apr 2024)