This delightful cookbook explores the ingredients of the Pacific Rim and the region's vibrant new cuisine. More than an exciting recipe collection, "Savour the Pacific" unearths the fascinating lore and history behind the Pacific kitchen, and shows how to use and enjoy the exotic ingredients and flavors of the Pacific. This book of mouthwatering recipes presents the new cooking of the Pacific at its best -- fresh, simple, light, and bursting with exciting flavors. This award-winning book is suited to cooks of all levels.
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Book Description
Editorial Reviews
About the Author
Writer and cook ANNABEL LANGBEIN is the author of eight cook-books including the beautiful SAVOUR THE PACIFIC and SAVOUR ITALY (page 54). Annabel has gained worldwide recognition with her down-to-earth approach to cooking in relation to the way we live today.
Kieran Scott lives in Westwood, New Jersey.
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Most Helpful Customer Reviews
5 of 5 people found the following review helpful:
5.0 out of 5 stars
Excellent and original,
By
This review is from: Savour the Pacific: A Discovery of Taste (Paperback)
I have too many cookbooks, and I come back to this one very often. It's crammed with delicious, original and doable recipes. In fact, the recipes are not always exact pacific recipes but rather the author's approach of creating modern recipes with typical pacific flavours. Simply the titles of some recipes should convince you: "Prawns with chili mango sauce", "coconut passion cake", "grilled scallop salad with citrus chili dressing", "kokoda: coconut ceviche", "lemongrass and chili risotto", "duck and mango salad" etc. Langbein's recipes are very convincing and never intimidating to make. Her salad dressings are incredible. Of note: there are plenty of nice photographs about the pacific in the book. In short, a strongly recommended book!
PS I also recommend Langbein's "Cooking to impress".
1 of 1 people found the following review helpful:
5.0 out of 5 stars
Go to book, best summer flavors,
By hillpagan "hillpagan" (Juneau, AK, USA) - See all my reviews
This review is from: Savour the Pacific: A Discovery of Taste (Paperback)
I don't review many products but let me say this is the best of the smaller cookbooks I own. In the back there is a section called "Basics" packed with simple, one-paragraph recipes that have simply become how I cook: rice, dipping sauces, salad dressings- everything with a light, refreshing flair. The recipes are simple, low fat, and most call for only a few ingredients, mostly staples if you do any pan-asian cooking at all. But the flavors are huge and every time I use this book people are amazed at the results. Really one of the very best cookbooks out there- I give it to everyone.
5.0 out of 5 stars
My go-to cookbook for Pacific Rim and Asian influenced flavours,
By
This review is from: Savour the Pacific: A Discovery of Taste (Paperback)
Annabel has a trademark style throughout her many cookbooks - simple, easy to prepare food that is big on flavour and uses easy to source ingredients as well as giving many options within the one recipe. For example a duck recipe can be substituted with fish.
This book has a wonderful laid back Pacific vibe and is packed with extra information and an excellent section at the back for great side dishes. While not truly recipes from the Pacific Islands this book draws huge inspiration from the region with a fresh modern twist and healthy recipes with wonderful clean, light, fresh flavours. I have hundreds of cookbooks but this is easily my favourite and definitely my go-to for recipes and inspiration.
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Inside This Book
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First Sentence:
A haven of dazzling white sands swaying coconut palms and friendly smiles Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
tbsp flavourless oil, double kaffir lime, preserved passionfruit syrup, coarse thread coconut, heavy frypan, tsp minced fresh ginger, sweet chilli sauce, passionfruit pulp, tbsp minced fresh ginger, tbsp fish sauce, grated palm sugar, tbsp chopped coriander, finely grated rind, cup chopped coriander, chilli dressing, cup coconut cream, cups plain flour, tsp sesame oil, tsp brown sugar, roasting dish, red chillies, baking paper, tbsp soy sauce, combine dressing ingredients, tsp vanilla extract Key Phrases - Capitalized Phrases (CAPs): (learn more)
New Zealand, Tamarind Dipping Sauces New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Front Flap | First Pages | Index | Back Flap | Back Cover | Surprise Me!
A haven of dazzling white sands swaying coconut palms and friendly smiles Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
tbsp flavourless oil, double kaffir lime, preserved passionfruit syrup, coarse thread coconut, heavy frypan, tsp minced fresh ginger, sweet chilli sauce, passionfruit pulp, tbsp minced fresh ginger, tbsp fish sauce, grated palm sugar, tbsp chopped coriander, finely grated rind, cup chopped coriander, chilli dressing, cup coconut cream, cups plain flour, tsp sesame oil, tsp brown sugar, roasting dish, red chillies, baking paper, tbsp soy sauce, combine dressing ingredients, tsp vanilla extract Key Phrases - Capitalized Phrases (CAPs): (learn more)
New Zealand, Tamarind Dipping Sauces New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Front Flap | First Pages | Index | Back Flap | Back Cover | Surprise Me!
Citations (learn more)
This book cites 8
books:
See all 8 books this book cites
- The Sugar Club Cookbook by Peter Gordon in Back Matter
- Wild Life Among the Pacific Islanders by Esq E. H. Lamont in Back Matter
- Terrific Pacific Cookbook by Anya von Bremzen in Back Matter
- The Cuisine of the South Pacific by Gwen Skinner in Back Matter
- Encyclopedia of Herbs by Storey Publishing in Back Matter
See all 8 books this book cites
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