Pacifica Blue Plates

by Neil Stuart

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, from Indonesian prawns to Mexican salsas, into hundreds of mouth-watering recipes, and shows you how to create these dishes in your own home.

256 pages, Hardcover

First published March 1, 1992