Professor of Culinary Arts Kusuma Cooray blends the exotic flavors of her native Sri Lanka with a local Hawaiʻi flare in her new cook book, .
Ocean to Plate takes readers on the a culinary journey, from buying the freshest and tastiest fish, to choosing a recipe that compliments its natural flavors, to preparing a meal with ingredients that are certain to arouse the taste buds. Drawing from her Sri Lankan roots, she present an wide array of over 200 recipes, everything from appetizers to entrées and everything in between.
In-depth introductory chapters help readers understand cooking methods and preparation while illustrations provide not only an enticing, delectable visual but guidance in how to present prepared dishes.
One of Hawaiʻi’s most celebrated chefs
Cooray serves as honorary consul for the Democratic Socialist Republic of Sri Lanka in Hawaiʻi and the Pacific. Previously executive chef at , Cooray completed culinary training in London and Paris and is known for bringing an eastern flavors to traditionally western dishes. She also served as corporate chef to Doris Duke.
Her previous publications include , highlighting the use of spices and herbs in new and imaginative dishes. The cookbook was awarded the 2002 for Excellence in Cookbooks and in Production.
—By Kapiʻolani Ching