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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.
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.
Kusuma Cooray is professor emerita at the Culinary Institute of the Pacific, University of Hawaii, and is Dean Emerita for the Democratic Socialist Republic of Sri Lanka in Hawaii. She trained at Le Cordon Bleu; the National Bakery School, London; and Ecole de Cuisine La Varenne, Paris. She was awarded a scholarship by the School of Hotel Administration at Cornell University, where, as a guest lecturer, she shared her expertise in the cultures and cuisines of Southeast Asia.
University of Hawaii PressPrinted in China
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