Burst of Flavor: The Fine Art of Cooking with Spices

Kusuma Cooray brings together her Sri Lankan heritage and European culinary training in this collection of recipes that highlight the bold use of spices and herbs. As a celebrated chef in Hawai'i, she blends South Asian flavors with Western ingredients to create dishes that appeal to both sight and taste. The book features over two hundred recipes, ranging from familiar items like nutmeg and saffron to exotic choices such as burnet and neem. Cooray shares lively anecdotes alongside her food history notes, including stories about a caviar appetizer for Rudolf Nureyev and a soup made for Jacqueline Kennedy Onassis. The text is organized to guide the reader through these diverse culinary experiences, supported by a glossary that explains the characteristics and origins of the various spices used. Wine expert Richard Field adds value by providing wine selection guidelines for ten specific recipes. This volume suits readers interested in cross-cultural cooking and the practical application of aromatic ingredients. It may not appeal to those seeking strictly traditional South Asian cuisine or purely Western classical techniques, as it focuses on imaginative fusion. The book offers a clear view into Cooray's approach to combining treacle with creme fraiche or curd with crusty breads, demonstrating her talent for exciting ingredient combinations.