In the Winter 2015 issue of Foreword Reviews magazine, Ocean to Plate: Cooking Fish with Hawai‘i’s Kusuma Cooray is highlighted as one of its Top Ten Picks from university presses. The book is cited for its “astounding array of Pan Pacific herbs and spices that culminate in two hundred flavor-forward dishes, none of which veer toward tricky kitchen-science projects.”
The recognition coincided with the VIP book launch last month at Kapi‘olani Community College’s Ka ‘Ikena Laua‘e dining room, where Chef Cooray’s recipes were skillfully prepared and served by students in the KCC Culinary Arts Program.
“The diagrams of fish anatomy, the introductory material, and glossaries alone are worth the price of the book. This is a feast for all who want to add more fish to their home menus but aren’t sure how.”— Wanda A. Adams, writer, cookbook author, and editor of the award-winning seafood guide, A Splash of Aloha
Download the recipe for Bigeye Tuna Steaks with Pearl Onions and Cashews shown on the book cover.
Ocean to Plate: Cooking Fish with Hawai’i’s Kusuma Cooray
by Kusuma Cooray
November 2014 | 368 pages
Paper | ISBN: 978-0-8248-3890-4 | $29.99
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