qSeveral 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. Richard Field contributes guidelines for wine selection and makes recommendations for ten specially selected recipes. A glossary explains the characteristics and origin of the spices and herbs used in the recipes.q--BOOK JACKET.The Fine Art of Cooking With Spices Kusuma Cooray ... Banana Leaves, 85; Hot and Spicy, with Tamarind, 68-69; Kumu, see Kumu; Lobster, see Lobster; Mahimahi, Crab meat- Stuffed, 58; ... 54; Salad, Pacific Fresh, 26; Salmon, see Salmon; Sardines with Green Papaya Remoulade and Fried Shallots, Grilled, 84; Scallopsanbsp;...
|Title||:||Burst of Flavor|
|Publisher||:||University of Hawaii Press - 2001-01|