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- catalog abstract ""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. 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."--Jacket.".
- catalog contributor b11929371.
- catalog created "2001.".
- catalog date "2001".
- catalog date "2001.".
- catalog dateCopyrighted "2001.".
- catalog description ""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)."".
- catalog description ""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. 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."--Jacket.".
- catalog extent "p. cm.".
- catalog identifier "0824823729 (cloth : alk. paper)".
- catalog identifier "0824824164 (pbk. : alk. paper)".
- catalog issued "2001".
- catalog issued "2001.".
- catalog language "eng".
- catalog publisher "Honolulu: University of Hawai'i Press,".
- catalog subject "641.6/383 21".
- catalog subject "Cooking (Spices)".
- catalog subject "Spices.".
- catalog subject "TX819.A1 C66 2001".
- catalog title "Burst of flavor : the fine art of cooking with spices / Kusuma Cooray.".
- catalog type "text".