A native of Sri Lanka and one of Hawai'i's most celebrated chefs, Kusuma Cooray is a pioneer in the blending of Asian spices and herbs with Western ingredients to create flavorful and aromatic dishes that please both the eye and the palate. 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-all written in her graceful and engaging style. Noted wine expert Richard Field contributes guidelines for wine selection and makes recommendations for ten specially selected recipes. A helpful glossary explains the characteristics and origin of the spices and herbs used in the recipes. Here is ample evidence of Chef Cooray's talent for creating exciting combinations of ingredients and flavors and for bringing out the best in each.

Introducing "Cooking with Flavor: Delicious Recipes for Every Palate" by Jim Stephens—an exquisite culinary journey packed with mouthwatering recipes, invaluable cooking insights, and a celebration of the art of flavor. From the basics of flavor building to the exploration of global cuisine, this book is a treasure trove of inspiration for home cooks of all skill levels. Embark on a flavorful adventure as you explore the importance of flavor in cooking, learn about key ingredients and techniques, and discover how to enhance the taste of your dishes. With chapters dedicated to everything from appetizers and main courses to desserts and beverages, you'll find a wealth of delicious recipes to suit every taste and occasion. Delight in the vibrant flavors of hearty soups, vibrant salads, succulent meat dishes, and creative vegetarian creations. Elevate your cooking with tips for incorporating seasonal and local ingredients, experimenting with flavor pairings, and embracing the joy of cooking with love and passion. Written with warmth, expertise, and a deep love for food, "Cooking with Flavor" is more than just a cookbook—it's a culinary companion that will inspire you to unleash your creativity in the kitchen and create unforgettable meals that nourish the body and soul. Whether you're a seasoned chef or a novice cook, this book is sure to become a beloved resource in your kitchen. So, grab your apron, sharpen your knives, and get ready to embark on a flavorful journey like no other.

The chemical industry is changing, going beyond commodity chemicals to a palette of higher value added products. This groundbreaking book, now revised and expanded, documents this change and shows how to meet the challenges implied. Presenting a four-step design process - needs, ideas, selection, manufacture - the authors supply readers with a simple design template that can be applied to a wide variety of products. Four new chapters on commodities, devices, molecules/drugs and microstructures show how this template can be applied to products including oxygen for emphysema patients, pharmaceuticals like taxol, dietary supplements like lutein, and beverages which are more satisfying. For different groups of products the authors supply both strategies for design and summaries of relevant science. Economic analysis is expanded, emphasizing the importance of speed-to-market, selling ideas to investors and an expectation of limited time in the market. Extra examples, homework problems and a solutions manual are available.

A comprehensive guide to vibrant Middle Eastern ingredients, with more than 120 recipes that let them shine, from James Beard award winning Sahadi's market in Brooklyn, New York. Sumac. Urfa pepper. Halvah. Pomegranate molasses. Preserved lemons. The seasonings, staples, and spice blends used throughout the Middle East offer deliciously simple ways to transform food—once you know how to use them. In FLAVORS OF THE SUN, the people behind the iconic Brooklyn market Sahadi's showcase the versatility of these ingredients in over 120 everyday dishes, including starters, salads, soups, family-friendly meals, and desserts. With sections devoted to recipes boasting Bright, Savory, Spiced, Nutty, and Sweet accents, it offers inspiration, techniques, and intensely flavorful ways to use everything from Aleppo pepper to za'atar with confidence. Throughout, "no-recipe recipes" help build up your flavor intuition so you can effortlessly incorporate any of the featured spices, condiments, and preserves into your daily repertoire. 120 RECIPES WITH A PUNCH: From an updated take on nachos and mac and cheese to a spectacular pistachio cheesecake and tahini-enriched brownies, FLAVORS OF THE SUN features dozens of the store's most-requested dishes as well as Sahadi family favorites. Simple yet loaded with flavor, these recipes will inspire you to make these distinctive Middle Eastern ingredients essential components of your pantry. OPTIMUM VERSATILITY: Each section addresses a specific flavor profile and offers a set of essential ingredients for achieving it along with helpful tips on how to use them separately or in combination. Look-and-cook mini recipes provide even more ideas for using distinctive ingredients like tahini, Aleppo pepper, and preserved lemons to give a fresh new spin to everything from salad dressings to cocktails. EXPERT KNOWLEDGE: Family owned, Sahadi's has been a beloved resource since its founding by Abrahim Sahadi, an immigrant from Lebanon, more than 100 years ago. Now welcoming a fifth generation into the business, the Sahadi family's authentic imported goods and exhaustive knowledge continue to inspire local chefs and adventurous home cooks to taste and explore the diverse world of Middle Eastern spices and sundries. FOR FANS OF PLENTY: Much like PLENTY, this cookbook dives deep into core ingredients and provides intimate insights into flavorful spice blends like dukkah, berbere, ras el hanout, shawarma spices, and more. Each ingredient profile includes an informative buying guide so you can build your pantry like a pro. Perfect for: home cooks to seasoned chefs; fans of PLENTY; JERUSALEM; SHUK, and ZAHAV; Sahadi's loyal customers; those interested learning about spices and new ways to use them in everyday dishes

Welcome to "The Craft of Condiments," the quintessential guide that awakens the alchemist within you, ready to transform the ordinary into the extraordinary right in your own kitchen. Embark on a culinary adventure, unlocking the secrets of homemade condiments that surpass anything you might pickup off a supermarket shelf. Simple enough for beginners yet comprehensive for the seasoned home chef, this book is a treasure trove of flavors waiting to be discovered. Dive into the artistry of condiment crafting – witness the symphony of flavors as you explore the tang of artisan ketchup, the zest of handcrafted mustard, and the luxurious texture of mayonnaise made from scratch. Engage with the origins and evolutions, then take command with step-by-step guides meticulously outlined to ensure success in your culinary experiments. Delight in chapters that celebrate the power of spice and the subtlety of sweet, each loaded with tidbits on how to obtain the perfect balance of flavor. Feel the burn of meticulously-brewed hot sauces and the sweet serenade of homemade jams and jellies that literally burst with the freshness of fruit. Discover the crisp tang of pickles and the complex, layered notes of chutneys that add a world of wonder to every meal. Embark on a savory journey that redefines condiments as you know them—with chapters devoted to salsas dancing with freshness, aiolis that are the stuff of legend, to marinades that promise to transform the mundane into mouthwatering delights. Learn the art of creating your bespoke spice blends, infusing oils and vinegars, and even delve deep into the world of fermentation, offering probiotic wealth in each spoonful of sauerkraut or kimchi. Immerse yourself in crafting solutions for special diets, underscoring that everyone deserves delectable indulgences regardless of their dietary needs. Every creation, big or small, from salad dressings to spice blends, is a step towards mastering the building blocks of flavor and crafting condiments with care, creativity, and precision. And when your jars glisten with the colors and scents of your homemade masterpieces, "The Craft of Condiments" doesn't stop there. With your pantry now an arsenal of flavor, the final chapters guide you through the joys of presenting and packaging, potentially turning your passion into profit or simply into the most heartwarming of gifts. Step beyond the ordinary and into a world where every squeeze, spoon, and drizzle is a testament to your craft. Elevate every meal with "The Craft of Condiments" – a book that promises a delicious journey, one homemade batch at a time.

"The science of taste and how to improve your sense of taste so that you get the most out of every bite"--

Whether it's a grilled cheese sandwich with tomato soup or a salted caramel coated in dark chocolate, you know when food tastes good. Now here's the amazing story behind why you love some foods and can't tolerate others. Whether it's a salted caramel or pizza topped with tomatoes and cheese, you know when food tastes good. Now, Barb Stuckey, a seasoned food developer to whom food companies turn for help in creating delicious new products, reveals the amazing story behind why you love some foods and not others. Through fascinating stories, you'll learn how our five senses work together to form flavor perception and how the experience of food changes for people who have lost their sense of smell or taste. You'll learn why kids (and some adults) turn up their noses at Brussels sprouts, how salt makes grapefruit sweet, and why you drink your coffee black while your spouse loads it with cream and sugar. Eye-opening experiments allow you to discover your unique "taster type" and to learn why you react instinctively to certain foods. You'll improve your ability to discern flavors and devise taste combinations in your own kitchen for delectable results. What Harold McGee did for the science of cooking Barb Stuckey does for the science of eating in Taste--a calorie-free way to get more pleasure from every bite.