Terrific Pacific Cookbook

( 1 )


'A BRILLIANT COLLECTION. What makes this book so important and practical is its delicious, non-intimidating practical recipes for popular Southeast Asian dishes.' (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.'

(Nicole Routhier, author of The Foods of Vietnam)

'Terrific. . . . A work ...

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'A BRILLIANT COLLECTION. What makes this book so important and practical is its delicious, non-intimidating practical recipes for popular Southeast Asian dishes.' (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.'

(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.'(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.'

(Nina Simonds, author of China Express)

'One of the best of the year,' 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.

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Editorial Reviews

Publishers Weekly - Publisher's Weekly
The intricately spiced, multilayered flavors of the Pacific seduce the palate in the 300-plus recipes here. The authors Please to the Table, who investigated ingredients and techniques on travels to Australia, Thailand, Malasia, Japan, Singapore and other outposts now culinarily ``in,'' deliver the goods on this newly popular cuisine in meticulously adapted recipes. However, three caveats for the home cook: considerable time and patience are required to capture such taste complexities as Griddle Breads with Curried Lamb; many dishes include fat-loading deep-frying; and, although substitutions are frequently suggested, such aromatics as lemongrass, kaffir lime leaves and galangal are essential to many dishes. Those issues aside, this compendium, with many recipes that are not beyond the novice, offers an intensive course in this bold fusion fare and should prove to be a definitive volume. Broiled Bluefish with Caramelized Lemons blends seafood, citrus and herbs irresistibly; Pork Chops with a Mushroom Saute and Arugula Pesto is a rich, three-way marriage of flavors. HomeStyle main selection. Nov.
Library Journal
Coming from the authors of Please to the Table LJ 12/90, a widely praised Russian cookbook, this ambitious book on the foods of the Pacific Rim is somewhat of a surprise. Von Bremzen describes how a trip to Australia first piqued their interest in fusion, or East-West, cuisine and led to this latest collaboration. Many of the cookbooks on Pacific Rim cooking present only one viewpoint, that of a creative and/or trend-conscious chef experimenting with Asian and Western flavor combinations. Terrific Pacific instead provides dozens of recipes from home cooks and chefs, street-food vendors, food writers, and others the authors encountered in their travels throughout Australia and New Zealand, Southeast Asia and Japan, and, finally, California. The text is always readable, and the recipes, though some are more authentic than others, amazingly diverse. For most collections.
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Product Details

  • ISBN-13: 9781563051722
  • Publisher: Workman Publishing Company, Inc.
  • Publication date: 1/5/1995
  • Pages: 398
  • Product dimensions: 7.12 (w) x 9.00 (h) x 1.09 (d)

Meet the Author

Like most of the culinary world, food and travel writer Anya von Bremzen has Spain on the brain. But unlike those who have recently discovered Spain's sophisticated flavors and innovative charms, Anya has spent the last 10 years writing about Spanish cuisine and culture. A contributing editor at Travel + Leisure, she has pioneered Spanish cuisine in publications like Food & Wine, Departures, Conde Nast Traveler and the LA Times.

In her latest tour de force, The New Spanish Table, Anya reveals the Spain she knows and loves, peppering delicious recipes with historical tidbits, cooking hints and true Spanish hospitality.
In addition to The New Spanish Table, Anya is the author of four ethnic cookbooks, including the James Beard Award-winning Please to the Table: The Russian Cookbook, Terrific Pacific Cookbook, The Greatest Dishes!: Around the World in 80 Recipes, and Fiesta! A Celebration of Latin Hospitality, which won Anya her second Beard award.

When she's not in Spain or traveling to some exotic locale to try a new restaurant, Anya lives in New York City.

John Welchman, who is also the co-author of Please to the Table: The Russian Cookbook, is an art historian and travel writer whose articles have appeared in The New York Times, International Herald Tribune, The Village Voice, The Economist, and Artforum. He is a professor of art history at the University of California, San Diego.

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Table of Contents



Inspired by the street snacks of Southeast Asia, these small bites pack big flavors. Offerings include Imperial Rolls, Thai-Style Pizza, Tuna Tartare and Wasabi Mayonnaise, Colonial High Tea Curry Puffs, and the world famous Singapore Sling.


Gurney Drive: Fast-Food Paradise


Spice-infused first courses like Shrimp and Shiitake Ravioli with Lemongrass-Lime Oil, Gingered Salmon Parcels in Saffron Broth, and White-Cooked Chicken with Black Bean Sambal quicken the palate and set the stage for the meal to come.


The Spice Trade


Sensual Mulligatawny, aromatic Vietnamese pho, and fiery Thai tom-at once comforting and exotic, soups made in the Asian tradition nurture the body while evoking adventures in far-off lands.


True Thai Tastes


In the kitchens of the Pacific Rim, a handful of fresh herbs, a bit of fish or meat, and a touch of fire ring out in vibrant orchestrations like Tuna Poke Salad with Nashi Pear, Vietnamese Lemon Beef Salad, Green Papaya Slaw, and more.


Sydney and Melbourne


Asian cooks have dozens of ways to bring out the best in seafood: The mild sweetness of sea bass is accentuated with steaming spinach and a shot of black vinegar, while bold crabs are wok-seared and smothered in sweet and sour chile sauce.


The Kreta Ayer Wet Market


The whole world adores a plump chicken, and nowhere is this bird (and feathered friends) treated with more respect than in Asia. Try Cold Poached Chicken with

Asparagus and Honey-Miso Dressing, Aromatic Steamed Chicken Pudding, and Pan-Fried Quail in a Rich Curry Sauce.


Nonya Cookery: A Marriage of Cuisines


Although beef and veal are relative strangers at the Asian table, they get along famously with the fiery chiles, sweet glazes, and ethereal aromatics of the Pacific-Seared Steak with Black Bean Sherry Sauce, Red-Braised Beef with Shiitake Mushrooms, and Veal Chops with Macadamia Nut Crust.


The Magic of Melaka


Pork and lamb stand up to the heady perfumes of star anise, dried tangerine peel, and sherry in dishes like Red-Braised Lamb Shanks and Spare Ribs with Mango Barbecue Sauce. But in a lighter dish, such as Stir-Fried Pork Ribbons, these meats won't overpower delicate aromatics like lemongrass and kaffir lime.


A Touch of Kuching


There are as many curries as there are cooks, but each one starts the same way: pounded aromatics are slowly cooked in oil, then augmented with freshly ground spices. Not until the entire house is redolent with curry paste do any more ingredients join in. Some tempting curries are Lamb Korma, Eggplant and Raisin Tamarind Curry, and Fragrant Ceylonese Fish Curry.


A Tiffin at Raffles


Radiant Chinese

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Customer Reviews

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Sort by: Showing 1 Customer Reviews
  • Anonymous

    Posted December 14, 1999

    This cookbook is 'the bomb', definitely buy this one!

    I am a chef by trade and have a library of cookbooks. I usually purchase cookbooks that have some illustrations and this one doesn't, but I sure am glad that I didn't pass this one up. The recipes are not complicated but the results that you get are most appealing to all the senses and comparable to restuarant quality. This is one of the first cookbooks that I pull out when I don't have much time but want something good. This book is ecletic and a 'must have' for those who are into fusion cooking.

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