- Hardcover: 191 pages
- Publisher: Stewart Tabori & Chang; 1st edition (April 1990)
- Language: English
- ISBN-10: 1556701330
- ISBN-13: 978-1556701337
- Product Dimensions: 0.8 x 8.8 x 11.5 inches
- Shipping Weight: 2.7 pounds
- Average Customer Review: 5.0 out of 5 stars See all reviews (4 customer reviews)
- Amazon Best Sellers Rank: #1,371,957 in Books (See Top 100 in Books)
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Chopstix: Quick Cooking With Pacific Flavors Hardcover – April, 1990
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From Library Journal
Another beautiful collaboration by the authors of Pacific Flavors ( LJ 4/15/88), with Sandison's full-page color photographs showing off the visually stunning, creative dishes served in Carpenter's Chopstix restaurants. Carpenter merges the cuisines of those on both sides of the Pacific to come up with Goat Cheese Salad with Ginger, Salmon Mousse in Black-Bean Butter Sauce, and Asian Barbecued Salmon. His food is innovative but sensible, with unusual but complementary combinations of flavors and textures. Recommended.
Copyright 1990 Reed Business Information, Inc.
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Top customer reviews
The photos are a bit intimidating. In fact, this recipe is on the cover. When I first glanced at it, I thought the chili sauce, caviar and chives garnish were part of the decoration on the plate. But, alas, it was the work of a food artist, some tweezers, and Hugh's wife, Teri Sandison, a food photographer.
I wish this book would have included Cookie Cups, a recipe he gave us in class. It's a batter made out of ground almonds and orange zest. You bake small circles of batter on parchment paper, bring it out of the oven, "form" the batter into cups as it hardens, and then serve with vanilla ice cream and a raspberry/wine sauce that includes ground black pepper. It's probably the most memorable dessert I've ever made. A hassle to prepare (even when I burn my hands) but so worth it.