Kapiʻolani Community College’s 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: Cooking Fish with Hawaiʻi’s Kusuma Cooray.

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 The Willows, 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 Burst of Flavor: The Fine Art of Cooking with Spices, highlighting the use of spices and herbs in new and imaginative dishes. The cookbook was awarded the 2002 Ka Palapala Poʻokela Award for Excellence in Cookbooks and in Production.

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  1. By the way, what would you say: Which fish is healthier for food: sea fish or river fish? I have heard that river fish is even harmful.

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