Kusuma cooray (31 resultados)

Hardcover. Condición: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.

Paperback. Condición: Good. 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.…

Condición: Very Good. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Hardcover. Condición: New. Estado de la sobrecubierta: New. New.

Condición: Good. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Hardcover. Condición: Good. Good - Bumped and creased book with tears to the extremities, but not affecting the text block, may have remainder mark or previous owner's name - GOOD Oversized.

Paperback. Condición: Good. 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.…

Paperback. Condición: Very Good. Minimal shelf wear, clean internals. May have remainder mark.

Condición: Very Good. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Condición: Good. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

paperback. Condición: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority.

paperback. Condición: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority.

Condición: New. From understanding how to buy the freshest and tastiest fish to choosing the right recipe to showcase your purchase, Chef Cooray takes the reader through the rewarding process. Includes more than 200 recipes from appetizers to entrees, and featuring methods of preparation from simple baking to curing and smoking. Series: A Latitude 20 Book. Num Pages: 368 pages, illustrations. BIC Classification: 1MKPH; WBN; WBTF. Category: (G) General (US: Trade). Dimension: 229 x 152 x 20. Weight in Grams: 1089. . 2014. paperback. . . . . Books ship from the US and Ireland.…

Condición: New. From understanding how to buy the freshest and tastiest fish to choosing the right recipe to showcase your purchase, Chef Cooray takes the reader through the rewarding process. Includes more than 200 recipes from appetizers to entrees, and featuring methods of preparation from simple baking to curing and smoking. Series: A Latitude 20 Book. Num Pages: 368 pages, illustrations. BIC Classification: 1MKPH; WBN; WBTF. Category: (G) General (US: Trade). Dimension: 229 x 152 x 20. Weight in Grams: 1089. . 2014. paperback. . . . .…

Soft cover. Condición: New. No Jacket. Language: eng Language: eng Language: eng Language: eng.

Hardcover. Condición: As New. Estado de la sobrecubierta: As New. Color photographs. First printing. As new in like dust jacket.; 264 pages.

Condición: As New. Unread book in perfect condition.

Condición: New.

Paperback. Condición: New. Luscious mango chutney spiced with Ceylon cinnamon, cloves, and nutmeg; exotic jaggery pickle with fruit and dates; tomato "pachadi" bursting with the fragrance of cumin and black mustard seed fried in olive oil; stunning and versatile carrot marmalade; fiery, pungent, and creamy green chili and coconut sambal, laced with fresh lemon juice. These are only a few of the tantalizing dishes you will find in this cookbook.The tastes of Asia and the West are brought to life through 175 recipes, along with lavish full-color photographs, in five categories of accompaniments: chutneys, relishes, pickles, sambals, and preserves. Chef Kusuma Cooray is inspired by flavors from her childhood that originate from India, Sri Lanka, Pakistan, Indonesia, and other South Asian countries abundant in exotic spices. At times her tempting creations show the multicultural influences of decades spent living and teaching in Hawai'i, with its bounty of fruits and farm-fresh produce. Spices-the chef's specialty-are what make these delicacies unique, lending mystique with their fragrance and, occasionally, additional nutritional value from their medicinal and curative properties.Written throughout in a clear and engaging style, each recipe includes a brief preface by Chef Cooray, offering tips, serving suggestions, or a charming remembrance. In a similarly warm and personal tone, introductory essays open each of the five main chapters, providing explanatory background and overall preparation methods. Whether a person is a professional chef, culinary student, home cook, or simply enjoys reading cookbooks, Accompaniments is an exciting addition to their bookshelf.…

paperback. Condición: Good. Most items will be dispatched the same or the next working day. A copy that has been read but remains in clean condition. All of the pages are intact and the cover is intact and the spine may show signs of wear. The book may have minor markings which are not specifically mentioned. Previous owners name.…

Paperback. Condición: Brand New. 328 pages. 9.75x7.00x0.75 inches. In Stock.

Condición: New. In English.

Condición: As New. Unread book in perfect condition.

Condición: New.

Paperback / softback. Condición: New. New copy - Usually dispatched within 4 working days.

Paperback. Condición: Brand New. 346 pages. 10.25x7.25x1.00 inches. In Stock.

Condición: New. pp. 288 , Illus. (Col.).

Paperback. Condición: Brand New. illustrated edition. 264 pages. 10.25x7.25x0.75 inches. In Stock.

Condición: New. Satisfaction Guaranteed or your money back.

Condición: New. Satisfaction Guaranteed or your money back.