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Pacific Flavors: Thai and Chinese Cooking for an American Kitchen Paperback – April 19, 1993

5 out of 5 stars 8 customer reviews

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From the bestselling author of "Since You’ve Been Gone" comes a feel-good story of friendship, finding yourself, and all the joys in life that happen while you’re busy making other plans. Hardcover | Kindle book
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Product Details

  • Paperback: 272 pages
  • Publisher: Stewart, Tabori and Chang; Reissue edition (April 19, 1993)
  • Language: English
  • ISBN-10: 1556703333
  • ISBN-13: 978-1556703331
  • Product Dimensions: 8.6 x 0.6 x 11.1 inches
  • Shipping Weight: 2.8 pounds
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (8 customer reviews)
  • Amazon Best Sellers Rank: #618,033 in Books (See Top 100 in Books)

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Top Customer Reviews

By A Customer on February 28, 1999
Format: Paperback
This is a great cookbook! It's got a great combination of basic and highly creative recipes. It seems that with many Chinese recipes and cookbooks, everything tastes similar, just with different ingredients. This book's recipes are very broad in concepts, flavors, presentation and preparation styles (some stir frys, barbeques, dumplings,sautes,sauces, etc.). If we could only have one Chinese cookook, this would be it.
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Format: Paperback
Hugh Carpenter is one of my favorite cookbook authors: James Beard, Jacques Pepin and Rose Levy Berenbaum being the others. All write with explanations for the process---why you do something the way it is indicated in the recipe---is it the author's whim, tradition, or vital to a successful result?! Hugh Carpenter tells you what to do as far as preparation, whether it can be done in advance, and all needed information regarding the recipe, including plating the final results. What separates this book from so many other very good cookbooks is the actual recipes. If you want to try your hand at asian cooking, this would be my guide of choice. As Frommers travel guides are to the traveler, so are Carpenter/Sandeson's books to the intrepid cooks. As another reviewer stated, it is not recommended to 'blind' try a recipe for guests---that is, don't plan to serve an untried recipe for the first time to guests. But with this book (or any of his others, for that matter) you can do this fearlessly. The flavors are vibrant, bold and he tells you if you need to raise the level of heat. Do what he says: if he tells you something needs to marinate overnight, or be cooked a day in advance to allow the flavors to mellow or settle, DO IT! He and his wife have traveled all over the Pacific Rim and bring authentic flavors to the American cook who wants veracity and integrity in their cooking.
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Format: Paperback
Out of +150 cookbooks we own, this is one of the top five. Hugh Carpenter isn't afraid to have you use spices to produce wonderful dishes. His method of separating the recipe into advance preparation and cooking is a great help in preparing something new. His serving sizes are very accurate and menu ideas useful. The photography is outstanding and an added plus in first time preparation. At a dinner party, we rarely dare to prepare a dish we haven't tried, but have done this on five occasions using "Pacific Flavors", all with compliments from everyone. This book is not only an excellent cookbook, but a beautiful coffee table piece also.
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Format: Paperback
One of Carpenter's best books (and all of them are good). He constructs interesting foods with varied flavors. None of them (at least so far) are difficult to put together. He's consistently the best cook book author that I know of.
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