Burst of Flavor: The Fine Art of Cooking With Spices (Latitude 20 Books) (Hardcover)

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Editorial Reviews

Review

"Burst of Flavor is the cookbook on spices all of us have been waiting for." -- Winnie Meyers, former chef to the House of Lords and past chairperson of The Cookery and Food Association of Great Britain

"Explains and illustrates in appealing recipes the proper way of using wonderful flavor enhancers." -- -Jacques Pepin

"What an exciting and special book on East-West cooking! A great addition to my culinary library!" -- -Andre Soltner

Product Description

Kusuma Cooray is one of Hawaii's most celebrated chefs, renowned as 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. 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. 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. In Burst of Flavour: The Fine Art of Cooking with Spices, Chef Cooray, originally from Sri Lanka, 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 us of fresh herbs and spices, from the familiar (nutmeg, fennel, saffron, basil) to the exotic (burnet, ajowan, mace, neem). Kusuma Cooray 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 Gardens. Ms. Cooray is currently associate professor and chef-instructor at the Culinary Institute of the Pacific, University of Hawaii.

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Product Details

• Hardcover: 264 pages
• Publisher: University of Hawaii Press (May 2001)
• Language: English
• ISBN-10: 0824823729
• ISBN-13: 978-0824823726
• Product Dimensions: 10.4 x 7.4 x 1 inches
• Shipping Weight: 2.6 pounds (View shipping rates and policies)
• Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
• Amazon.com Sales Rank: #4,304,580 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

4 of 10 people found the following review helpful:

5.0 out of 5 stars I never knew such flavors existed!, November 11, 2001

By	Martin C. Mongiello "Friend" (Brussels, Belgium) - See all my reviews (REAL NAME)

Chef Cooray could have taught me a few things when I was cooking at the White House and Camp David! What a true burst of flavor she has shown forth in the hidden spices of Sri Lanka.