A Feast of Serendib (Mary Anne Mohanraj) seafood Was it truly entombed in

Was it truly entombed in a Paris cellar for two hundred years

Cumberland Island and the exceptional local ingredients to be found there are Otawka’s muse

Grapefruit

The legendary cooking teacher whom GQ calls “the most impactful living chef in America” shares his favorite chicken and vegetable recipes from a half-century career spanning two continents

Señora Flores is preparing a pot of beans

A Feast of Serendib (Mary Anne Mohanraj) seafood Was it truly entombed inIn A Feast of Serendib, novelist and post colonial academic Mary Anne Mohanraj introduces her mother's cooking and her own American adaptations, providing an introduction to Sri Lankan American cooking that is straightforward enough for a beginner, yet nuanced enough to capture the unique flavors of Sri Lankan cooking.