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Terrific Pacific Cookbookby Anya Von Bremzen
Synopses & Reviews
?A BRILLIANT COLLECTION. What makes this book so important and practical is its delicious, non-intimidating practical recipes for popular Southeast Asian dishes.O (Julie Sahni, author of Classic Indian Cooking)
?What a treasure TERRIFIC PACIFIC is! While reading it I could almost smell and taste all the wonderful aromas and flavors of its recipes. As someone who shares a love for the exciting foods and traditions of the Pacific Rim, I thoroughly enjoyed this cook-s tour.O
(Nicole Routhier, author of The Foods of Vietnam)
?Terrific. . . . A work of prodigious research, providing home cooks with easy-to-produce recipes that capture the alluring flavors of the Pacific.O(Hugh Carpenter, author of Fusion Food Cookbook)
?In TERRIFIC PACIFIC Anya von Bremzenn and John Welchman bring alive the sights, sounds, smells, and tastes of Southeast Asia. They present a treasure trove of captivating Thai Malay, Indian, Chinese, Vietnamese, and Indonesian recipes. For anyone with even the slightest interest in Asian Cooking, this book is a necessity.O
(Nina Simonds, author of China Express)
?One of the best of the year,O was how USA Today described Anya von Bremzen and John Welchman-s first cookbook, the James Beard Award-winning Please to the Table: The Russian Cookbook. For their second, TERRIFIC PACIFIC COOKBOOK, the authors spent several years traveling, researching, cooking, and eating throughout the countries of the Pacific Rim.
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 and Gardens Family Book Service.
52,000 copies in print.
About the Author
Anya von Bremzen writes about Spain regularly for Travel + Leisure, Food & Wine, theLA Times, and other publications. She is also coauthor of the James Beard Award–winning Please to the Table. The first U.S. journalist to write about superstar chef Ferran Adrià (1996), Ms. von Bremzen spends five months of the year traveling in Spain. The rest of the time she lives in New York City.
Anya was born in Moscow in the early 1960s. She showed exceptional aptitude for the piano and was enrolled a school for the gifted at age six. (On the side she was a child actress in Soviet films and traveled throughout the USSR with her grandmother.) She emigrated to the United States in the mid-1970s, studied at Julliard, and has given concerts worldwide. In addition, Anya holds degrees in Russian literature and comparative literature, has taught at several universities, and has served as a translator and editor.
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Cooking and Food » Regional and Ethnic » Asian
Cooking and Food » Regional and Ethnic » United States » Western