Burst of Flavor: The Fine Art of Cooking with Spices
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268pp. May 2001
Burst of Flavor: The Fine Art of Cooking with Spices
Author: Cooray, Kusuma;
Winner, 2002 Ka Palapala Pookela Awards for Excellence in Cookbooks and in Production

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 o
A Latitude 20 Book
"This is a fun book that may motivate even non-foodies to blacken a coconut or curry a pineapple, or just grill a few vegetables." --Honolulu Magazine

"What an exciting and special book on East-West cooking! The recipes are simple yet precise a

Author: Cooray, Kusuma;
Kusuma Cooray, CEC, CCE, CHE, FCFA (CG), trained at Le Cordon Bleu, the National Baking School (London), and La Varenne Ecole de Cuisine (Paris). She was executive chef at the renowned Honolulu restaurant The Willows, and at The Banyan Ga
Foreword by John Morton, Provost, Kapiolani Community College, University of Hawai'i
Introduction
Notes on Wine by Richard Field
Starters
Soups
Shellfish, Fish
Poultry, Meat
Vegetables
Legumes
Grains
Salad



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