Terrific Pacific Cookbook

by Anya von Bremzen and John Welchman

Book Overview

The Pacific is the Mediterranean of the 1990s. Its where the new ideas in food are coming from. Its hot, light, fresh, exotic, and energetic. Its Thai, Vietnamese, Australian, Malaysian and... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 1563058685
• ISBN13: 9781563058684
• Release Date: January 1995
• Publisher: Workman Publishing
• Length: 480 Pages
• Weight: 2.24 lbs.
• Dimensions: 1.3" x 7.4" x 9.4"

Customer Reviews

Truly terrific many recipes of all types to tempt your tastebuds

This book has an amazing variety of great recipes from many parts of the world. There are many new and unusual recipes in every section :finger foods, soups, curries, starters, meats, noodles, desserts etc. Each section also has short essays which give you an introduction to unique qualities of the food, ingredients and recipes in the area that relate to this section. This rounds out this great book with historical, geographic, culinary and gastronomic information. The instructions and recipes are clear and easy to understand. Most of the ingredients are ones you can find locally. While I have many still to try, these recipes have garnered my endorsement: stir fried spinach (9.6/10); eggplant curry (9.6/10); BBQ red snapper (9.8/10); grilled herb steak (9.8/10;marinated fish (9.5/10). I already have at least a dozen other recipes I want to try immediately. Get this book if you want to try some recipes from around the world. You will be glad you did.

A Wonderful Introduction to An Intimidating Cuisine

I love to cook, and have a number of cookbooks. Over the last four years, I have turned to "Terrific Pacific" 9 out of 10 times. Most Asian cookbooks are too frequently focused on one style, assume you know everything about the mysterious, or unfamiliar ingredients cited, and don't make you feel the recipes are accessible. "Terrific Pacific" is, in my opinion, a new classic. If you are interested in Pacific Rim cooking, this is a great place to start. You will develop a comfort level with fresh, interesting ingredients, and an appreciation for clean, lovely food from the other side of the planet. With a new vocabulary of ingredients, I have also had fun changing/developing recipes of my own. Kudos to Anya von Bremzen.

One of the Best

I've been through a lot of Asian Cookbooks but this is one that I keep comming back to for new and orginal reciepes. 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.

A great Pan-Asian book for home cooks

I'm a cookbook junkie, and I have dozens of books I just look at and never actually cook from. This isn't one of them. It's stained and dog-eared, from trying exotic but not terribly difficult recipes like Pot Roast with Asian flavors, stir-fried spinach and a terrific pineapple upside-down cafe with rummy, coconutty whipped cream. A great way to cook Asian without resorting to fattening, take-out-style recipes. The small sections about markets in Southeast Asia and such are also good...they make you want to try this food in person!

Extraordinary recipes that are a delight to the palate.

Full of unusual but consistently reliable recipes. This cookbook is now owned by many of my friends and my extended family. We get together and have Terrific Pacific potlucks several times a year. Although the recipes are sometimes complicated, their flavors are memorable. This cookbook makes a wonderful gift for the electic, experienced chef.