Pacifica Blue Plates
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Book Overview
What could be more delicious than California cuisine: that startling and imaginative combination of French, Southwestern, Thai, and Chinese? It has created a world-wide revolution in cooking. One restaurateur at the creative centre of this new cuisine is chef Neil Stuart, of the Pacifica Grill in San Diego. In this new paperback edition of PACIFICA BLUE PLATES, Stuart combines the flavours of the Pacific Rim, from Alaskan salmon to Thai chillies, from Indonesian prawns to Mexican salsas, into hundreds of mouth-watering recipes, and shows you how to create these dishes in your own home.
Format:Hardcover
Language:English
ISBN:0898154375
ISBN13:9780898154375
Release Date:March 1992
Publisher:Ten Speed Press
Length:164 Pages
Weight:1.30 lbs.
Dimensions:0.8" x 7.6" x 9.4"
Customer Reviews
1 rating
one of the best
Published by Thriftbooks.com User , 18 years ago
I have a huge collection of cookbooks out of which I entertain, sometimes hugely, and out of which my family enjoys a wide range of recipies. This cookbook by Neil Stuart is one of our favorites. Unusual, eclectic, show-stopping combinations of flavors. Many of the ingredient lists seem short for the impact he achieves. I find his directions simple and easy. I'll soon need to buy a second copy of the book because I have spotted and bent the original so ruthlessly in pursuit of his flavors. The corn salsa has become a summer staple for us, while his duck and sun-dried cherry fajita is a meal for celebrations. However, almost every recipie in this book is worthy of excited remark. (I cannot speak for the desserts because we are not dessert eaters.) If you are looking for fresh lively tastes to startle and please the jaded palate, get it.
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