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Terrific Pacific Cookbook Paperback – January 5, 1995
From Publishers Weekly
The intricately spiced, multilayered flavors of the Pacific seduce the palate in the 300-plus recipes here. The authors (Please to the Table), who investigated ingredients and techniques on travels to Australia, Thailand, Malasia, Japan, Singapore and other outposts now culinarily "in," deliver the goods on this newly popular cuisine in meticulously adapted recipes. However, three caveats for the home cook: considerable time and patience are required to capture such taste complexities as Griddle Breads with Curried Lamb; many dishes include fat-loading deep-frying; and, although substitutions are frequently suggested, such aromatics as lemongrass, kaffir lime leaves and galangal are essential to many dishes. Those issues aside, this compendium, with many recipes that are not beyond the novice, offers an intensive course in this bold fusion fare and should prove to be a definitive volume. Broiled Bluefish with Caramelized Lemons blends seafood, citrus and herbs irresistibly; Pork Chops with a Mushroom Saute and Arugula Pesto is a rich, three-way marriage of flavors. HomeStyle main selection.
Copyright 1995 Reed Business Information, Inc.
From Library Journal
Coming from the authors of Please to the Table (LJ 12/90), a widely praised Russian cookbook, this ambitious book on the foods of the Pacific Rim is somewhat of a surprise. Von Bremzen describes how a trip to Australia first piqued their interest in fusion, or East-West, cuisine and led to this latest collaboration. Many of the cookbooks on Pacific Rim cooking present only one viewpoint, that of a creative and/or trend-conscious chef experimenting with Asian and Western flavor combinations. Terrific Pacific instead provides dozens of recipes from home cooks and chefs, street-food vendors, food writers, and others the authors encountered in their travels throughout Australia and New Zealand, Southeast Asia and Japan, and, finally, California. The text is always readable, and the recipes, though some are more authentic than others, amazingly diverse. For most collections.
Copyright 1995 Reed Business Information, Inc.
Top customer reviews
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Admittedly the first time I prepared one of the dishes, it took forever. It turned out great. And the reason it looked complicated and took me so long was the excellent job the authors were doing in thoroughly explaining the process. A simple recipe that may have taken me an hour the first time, now takes 15 minutes . . . and tastes fantastic.
It's a good cookbook with some interesting recipes with detailed instructions.
The recipes in "Terrific Pacific" look interesting, and while I haven't tried them yet, the book is great just to curl up with to follow the authors' food adventures.
Asian Fusion is the Theme, particularly Southest Asia. Thai, Indonesia, Phillipines, Vietnam, Malaysia, Singapore and Fusion Recepies from Australia and New Zenland dot the pages as well as receipies that are had to classify other than really good. They blend ingredients and techniques for some awesome dishes.
The book is more or less organized by theme and ingredient, finger foods, poultry, deserts, salads, soups etc.
In addition to the organization of the book the receipies are organized in a reasonable fashion as well. To many cook books haphazardly organize the steps and ingredients so that you miss something or do it out of sequence (oh, I was supposed to boil this first).
This is not a book for beginners though. The reciepies here are generally moderate to very complex and are generally not the sort of thing you throw together at the last minute. Not to say they don't have some quick and easy ones but the theme is more towards those with gormet inclinations and farmiliarity with Asian cooking already.
One downside to the book is they assume you have access to an incredible variety of ethnic ingredients. In Austin we have Asian Markets and Central Market (an awesome store that specializes in gormet ingredients) but from time to time I find myself unable to locate something needed for some dishes. I've learned some substitutions. Also some of the reciepies can run up your food bill a bit. They are best left for those yearly special occasions.
Still its an EXCELLENT cookbook. Every time I get bored I go back to it and find something new and interesting. Its just loaded with great stuff. Buy it, you won't regret.