Chopstix: Quick Cooking with Pacific Flavors by Hugh Carpenter and Teri Sandison

  • Barbecued salmon ribbons

    from Chopstix: Quick Cooking with Pacific Flavors Chopstix by Hugh Carpenter and Teri Sandison

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  • Yummy yam gai

    • amoule on March 26, 2016

      IMPORTANT: There must be a misprint or error in the ingredients. The recipe calls for 1/4 cup fish sauce -- that's 4 Tablespoons. I used only 2 Tablespoons and there's still too much fish sauce. I would recommend starting with only 1 Tablespoon, tasting and adding more if needed. Otherwise, this is excellent!

  • Smoked baby back ribs with Chopstix barbecue sauce

    • rhb on October 27, 2022

      Love this! We used to cook spareribs in the oven by either using dry rubs or sauces and wrapping all in foil. Then grilling a bit at the end. When we used this sauce, it was very wet so grilling at the end was messy so we switched to broiling a bit at the end instead of grilling. We now have a proper smoker for ribs so are going to try this sauce again...or I might try turning it into some kind of oven-baked dish using pork chops. This sauce is so good.

  • Thai chicken stir-fry with lettuce cups

    • debbie_ak4g65 on April 21, 2026

      Underwhemed. I think if I make it again I’d add more seasonings.

  • New wave garlic bread

    • rhb on October 27, 2022

      Really good!

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  • ISBN 10 1556701330
  • ISBN 13 9781556701337
  • Published May 14 1990
  • Format Hardcover
  • Page Count 208
  • Language English
  • Countries United States
  • Publisher Stewart, Tabori & Chang
  • Imprint Stewart, Tabori & Chang Inc

Publishers Text

Featuring recipes that can be prepared within 30 minutes from the team who created the award-winning Pacific Flavors, Chopstix is Hugh Carpenter's collection of easy recipes made famous at Chopstix Dim Sum Cafe in Los Angeles. The 110 recipes require no hard-to-find ingredients. 50 color photographs.

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