Pacific Flavors

Rating:
Summary: Food as rich as the photographs, what a pleasure!
Review: I just finished taking an oriental cuisine class less than a year ago and our wonderfully experienced teacher recommended this cookbook for continued enjoyment in oriental cooking and eating at home. I have truly enjoyed using this book. I am quite young so cooking is new and I really like the art of it. Carpenter and Sanderson I think are at there best by exposing us to meals designed complete with the use of the most exciting and eccentric flavors. This is my favorite part about eating, besides company and presentation. At any rate, I am glad to have begun to collect cookbooks with this as one of the first ones. Thanks!

Rating:
Summary: A delight
Review: One of Carpenter's best books (and all of them are good). He constructs interesting foods with varied flavors. None of them (at least so far) are difficult to put together. He's consistently the best cook book author that I know of.

Rating:
Summary: A delight
Review: One of Carpenter's best books (and all of them are good). He constructs interesting foods with varied flavors. None of them (at least so far) are difficult to put together. He's consistently the best cook book author that I know of.

Rating:
Summary: Food as rich as the photographs, what a pleasure!
Review: Out of +150 cookbooks we own, this is one of the top five. Hugh Carpenter isn't afraid to have you use spices to produce wonderful dishes. His method of separating the recipe into advance preparation and cooking is a great help in preparing something new. His serving sizes are very accurate and menu ideas useful. The photography is outstanding and an added plus in first time preparation. At a dinner party, we rarely dare to prepare a dish we haven't tried, but have done this on five occasions using "Pacific Flavors", all with compliments from everyone. This book is not only an excellent cookbook, but a beautiful coffee table piece also.

Rating:
Summary: A book worth having!
Review: Out of +150 cookbooks we own, this is one of the top five. Hugh Carpenter isn't afraid to have you use spices to produce wonderful dishes. His method of separating the recipe into advance preparation and cooking is a great help in preparing something new. His serving sizes are very accurate and menu ideas useful. The photography is outstanding and an added plus in first time preparation. At a dinner party, we rarely dare to prepare a dish we haven't tried, but have done this on five occasions using "Pacific Flavors", all with compliments from everyone. This book is not only an excellent cookbook, but a beautiful coffee table piece also.