Terrific Pacific Cookbook

by Anya von Bremzen, Anya von Bremzen

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 Indonesian. Its Chinese-influenced, Indian-influenced, Japanese-influenced. Now Anya von Bremzen and John Welchman, award-winning authors of Please to the Table, present the terrific pacific in over over 260 glorious recipes and dozens of essays on spices, markets, pantries, techniques, and cultural traditions. Terrific Pacific is for people who've come to love the citrusy flavors of lemon grass and kaffir limes; who want to use more chilies, ginger, cilantro, spice rubs, and pastes; who are curious about curries. Visiting four-star chefs in Australia and roadside vendors in Penang, tea houses in Singapores old Chinatown and home cooks in Vietnam--wherever the culinary melting pot bubbles--the authors offer a spectacular marriage of flavors. And in an age of great treats, terrific pacific desserts stand out for being both simple and exotic. Selection of the Book-of-the-Month Club's HomeStyle Books, and the Better Homes & Gardens Family Book Service.
52,000 copies in print.

Genres: Cookbooks, Food, Cooking

480 pages, Hardcover

First published January 5, 1995

About the author

Anya von Bremzen is one of the most accomplished food writers of her generation: the winner of three James Beard awards; a contributing editor at Travel + Leisure magazine; and the author of five acclaimed cookbooks. She also contributes regularly to Food & Wine and Saveur and has written for The New Yorker, Departures, and the Los Angeles Times. She divides her time between New York City and Istanbul.

Reviews

[Allisonperkel · Rating 5 out of 5]

one of my oldest cookbooks, and one of my best. The tuna tataki recipe is what formed the inspiration for mine. All the crab dishes are out of this world too.

[Margot Aldrich · Rating 5 out of 5]

I have owned this book for about 15 years and it is my absolute go to book. I have become the cook I always wanted to be because of it. Every recipe is a gem. The mango mousse cake is our family's standard birthday cake now as well as myriad go-to meals, vegetarian, meaty, gluten free and nut free. There is something for everyone here. There are not many quick recipes but I find the investment of time produces a much better meal and I truly enjoy the process of making real and delicious food, not to mention the nice glass of wine I drink while I cook!

[Carolyne Thornton · Rating 5 out of 5]

I've had this cookbook for a really long time. It is so interesting, with really fresh and tasty recipes, lots of spices, herbs and Asian influence. The only downside is that it uses imperial measurements, but it's not a problem really. It's well worth having a look at if you are into cooking. My favourite recipe is for the Coriander Pesto to serve with Salmon steaks, on page 126, now that is awesome!! Some of the ingredients are hard to get where I live, but in a city it should be easy...

[Grandma Ann · Rating 5 out of 5]

If you love Asian food, this is for you. I haven't found a dud yet, and many have become our favorites. Has the very best lentil recipe I've ever tasted, which can be used as-is, made into a soup with more liquid added, served over rice, eaten cold as an addition to salad. For me, it's almost better than chocolate.

[Kit · Rating 5 out of 5]

My favorite is page 134 Steamed Black Sea Bass With Black Vinegar Sauce.

[Louisa R. · Rating 4 out of 5]

Every recipe I have tried works & tasted great.