Terrific Pacific Cookbook by Anya Von Bremzen and John Welchman

  • Spiced nuts

    from Terrific Pacific Cookbook Terrific Pacific Cookbook by Anya Von Bremzen and John Welchman

    • Categories: Canapés / hors d'oeuvre; Asian; Vegan; Vegetarian
    • Ingredients: curry powder; chile powder; paprika; ground cumin; ground coriander; ground cayenne pepper; nuts of your choice
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Hoisin-glazed turkey burgers with sizzling scallions

    • ashallen on November 05, 2019

      These came out just OK for me. I did, however, broil vs. grill them - they'd probably be better grilled! I also accidentally added 1.5 teaspoons toasted sesame oil to the sauce vs. the 1 teaspoon specified in the recipe. The sauce flavor seemed "off" to me and the extra sesame oil was probably why. Texture was a bit rubbery - next time I'd use a thermometer and keep a close eye on the temperature vs. relying on the recipe instructions which say to cook until the juices run clear.

  • Red-braised beef with shiitake mushrooms

    • jenniesb on November 16, 2014

      Really enjoyed this recipe. Did not have dried orange peel so subbed orange zest at end. I would probably cut down a little on the soy sauce; it was a little rich/salty. Served it with suggested side (lemony mashed turnips/potatoes, from Terrific Pacific as well), which was fantastic.

  • Lemony mashed turnips with ginger and chives

    • jenniesb on November 16, 2014

      Absolutely delish. I did not have chives so subbed scallion. This was as good on the 4th day as the first day and was a wonderful accompaniment to the red-braised beef with shiitake mushrooms recipe, also in the Terrific Pacific book.

  • Spicy peanut sauce

    • karenjbennett on March 14, 2021

      This is a great recipe and can be doubled/tripled/quadrupled and the extra satay sauce frozen in portions. You can sub. the tamarind for lime juice.

  • Gingered sour cherry sauce

    • karenjbennett on March 14, 2021

      This is a great sauce with any greasy poultry and really complements goose. I make mine with fresh sour cherries and it freezes very well too.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1563058685
  • ISBN 13 9781563058684
  • Linked ISBNs
  • Published Jan 05 1995
  • Format Hardcover
  • Page Count 480
  • Language English
  • Edition First
  • Countries United States
  • Publisher Workman Publishing

Publishers Text

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.

Other cookbooks by this author