Enjoy Thai and Chinese recipes designed for the American kitchen with the help of the Pacific Flavors cookbook by Teri Sandison.
Format: Softcover, 272 pages.
Publisher: Stewart, Tabori and Chang
Author: Teri Sandison
Description: In his award-winning pacific flavors, Hugh Carpenter, one of the most innovative young chefs working today on the West coast, has developed a cuisine that reflects the merging of cultures in California and across the country. Called by Bon Appetit "Chinese cooking without fear," carpenter's cuisine combines Thai, Vietnamese and Chinese seasonings with American ingredients resulting in food that is light, healthy, easy to prepare and simply delicious.
Pacific Flavors is the long-awaited collection of carpenter's best recipes. with this book the home cook has the opportunity to take everyday ingredients -- broccoli, bell peppers, chicken, veal, lamb, fish, even chocolate -- and turn them into something special, into dishes with an oriental twist and all the freshness of the pacific. more than 150 recipes with clear, step-by-step instructions encourage the cook to experiment with the flavors of fresh ginger and lime, of coconut and mint. In addition, substitutions, variations, and practical menu advice are offered throughout. no special equipment is needed -- not even a wok.
Teri Sandison has shot more than 85 full-color photographs especially for this book. stunning and witty, her photographs entice the cook and rouse the taste buds; they also introduce us to the most contemporary tabletop art. Carpenter and his wife, Teri Sandison, sum it up the best: "the aroma of barbecued spareribs drifting through the house, the soft textures of Peking Pancakes stuffed with shredded chicken, and the surprise of chocolate chip almond cookies are just a few of the wonderful sensations that are within everyone's ability to create at home."
Condition: Good condition. Last page is partially clipped.
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