Burst of Flavor or Romance of Wine

Burst of Flavor: The Fine Art of Cooking with Spices

Author: Kusuma Cooray

"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."--BOOK JACKET.

Table of Contents:

Foreword by John Morton, Provost, Kapiolani Community College, University of Hawai'i

Interesting book: Éthique D'affaires :Partie prenante et Approche de Direction d'Éditions

Romance of Wine

Author: Ben Gal

From the first vineyard planted by Noah, to Robert Louis Stevenson's remark that "wine is bottled poetry, " The Romance of Wine provides a fascinating insight into the role that wine has played throughout the centuries.