Accompaniments : Chutneys, Relishes, Pickles, Sambals, and Preserves
Book Details
Format
Paperback / Softback
ISBN-10
0824867947
ISBN-13
9780824867942
Publisher
University of Hawai'i Press
Imprint
University of Hawai'i Press
Country of Manufacture
US
Country of Publication
GB
Publication Date
Oct 31st, 2019
Print length
280 Pages
Weight
850 grams
Dimensions
25.10 x 17.70 x 1.70 cms
Ksh 4,300.00
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Mango chutney spiced with Ceylon cinnamon, cloves, and nutmeg; jaggery pickle with fruit and dates; tomato ""pachadi"" bursting with the fragrance of cumin and black mustard seed; 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.
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.
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.
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