Pacifica Blue Plates

by Neil Stuart

Book Overview

What could be more delicious than California cuisine: that startling and imaginative combination of French, Southwestern, Thai, and Chinese? It has created a world-wide revolution in cooking. One restaurateur at the creative centre of this new cuisine is chef Neil Stuart, of the Pacifica Grill in San Diego. In this new paperback edition of PACIFICA BLUE PLATES, Stuart combines the flavours of the Pacific Rim, from Alaskan salmon to Thai chillies,...

• Format: Hardcover
• Language: English
• ISBN: 0898154375
• ISBN13: 9780898154375
• Release Date: March 1992
• Publisher: Ten Speed Press
• Length: 164 Pages
• Weight: 1.30 lbs.
• Dimensions: 0.8" x 7.6" x 9.4"

Customer Reviews

one of the best

I have a huge collection of cookbooks out of which I entertain, sometimes hugely, and out of which my family enjoys a wide range of recipies. This cookbook by Neil Stuart is one of our favorites. Unusual, eclectic, show-stopping combinations of flavors. Many of the ingredient lists seem short for the impact he achieves. I find his directions simple and easy. I'll soon need to buy a second copy of the book because I have spotted and bent the original so ruthlessly in pursuit of his flavors. The corn salsa has become a summer staple for us, while his duck and sun-dried cherry fajita is a meal for celebrations. However, almost every recipie in this book is worthy of excited remark. (I cannot speak for the desserts because we are not dessert eaters.) If you are looking for fresh lively tastes to startle and please the jaded palate, get it.