| #2270235 in Books | Stewart, Tabori n Chang Inc | 1989-08-30 | Original language:English | PDF # 1 | 11.30 x1.10 x8.74l, | File type: PDF | 272 pages | ||0 of 1 people found the following review helpful.| I bought the book for my son who loves to ...|By phyllis baker|I bought the book for my son who loves to cook. He gave me the book as he was so impressed with the recipes. I do not live in the U.S. so I had to order another one for him.|0 of 1 people found the following review helpful.| Five Stars|By Lana Rahe|Great phoyos||From Library Journal|Carpenter, a talented California chef, creates unusual dishes using ingredients and techniques that are a blend of the Oriental and the European: Spicy Swordfish Salad, Roast Chicken with Chinese Herbs, Rabbit Chinois. They are original, ing
A frequent traveller to the Orient, the author has produced a book of food that combines Thai, Vietnamese and Chinese seasonings with ingredients from his native Pacific coast. The result is food that is light, healthy and easy to prepare. The book won the Best Asian Cookbook of 1988 IACP/Seagram Awards.
You easily download any file type for your device.Pacific Flavors, Oriental Recipes for a Contemporary Kitchen | Hugh Carpenter. I really enjoyed this book and have already told so many people about it!
