Books by Hugh Carpenter
Hugh Carpenter Biography & Notes
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Chopstix Quick Cooking With Pacific Flavors by Hugh Carpenter, Teri Sandison, Chopstix Dim Sum Cafe ( 1990)
Featuring recipes that can be prepared within 30 minutes from the team who created the award-winning Pacific Flavors, Chopstix is Hugh Carpenter's collection of easy recipes made famous at Chopstix Dim Sum Cafe in Los Angeles. The 110 recipes require no hard-to-find ingredients. 50 color photographs.
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Fast Entrees by Hugh Carpenter, Teri Sandison ( 2002) |
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Fast Fish by Hugh Carpenter, Teri Sandison ( 2005) |
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Fusion Food Cookbook by Hugh Carpenter, Teri Sandison ( 1994)
What is "fusion cooking?" It means combining ingredients and techniques from around the world to achieve exciting flavors constituting a new American cuisine. The 150 flavor-intense recipes herein require no hard-to-find ingredients. More than 100 color photographs capture their vivid colors and cross-cultural style.
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The Great Ribs Book by Teri Sandison, Hugh Carpenter ( 1999)
The authors of the popular "Hot" series (over 200,000 books in print) give readers the basics for creating baby back, buffalo, lamb, and beef ribs, spareribs, and more. Full color.
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The Great Wings Book by Hugh Carpenter, Teri Sandison ( 2008) |
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Hot Barbecue by Hugh Carpenter, Teri Sandison ( 1997)
Fifty classic and international barbecue recipes like Swordfish with Balsamic Essence, and Sizzling Beef with Roasted Red Pepper Sauce. The authors also offer tips for grilling vegetables and fruits, choosing grilling tools, and using various sauces and cures.
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Hot Chicken by Hugh Carpenter, Teri Sandison ( 1995)
Fifty wild and zesty recipes by the award-winning authors of "Hot Wok" show you how to combine chicken with the distinct flavors of cuisines from around the world.
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Hot Pasta by Hugh Carpenter, Teri Sandison ( 1996)
Fifty easy-to-make pasta recipes that are perfect for entertaining or weeknight meals.
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Hot Wok by Hugh Carpenter, Teri Sandison ( 1995)
A sophisticated approach to stir-fry cooking by a master teacher and chef, complemented throughout by stunning photographs and inventive design. Fifty bold recipes seasoned with a host of exciting (yet readily available) ingredients.
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Pacific Flavors Oriental Recipes for a Contemporary Kitchen by Hugh Carpenter, Teri Sandison ( 1994)
Carpenter's cuisine combines Asian seasonings with American ingredients and results in food that is light, healthy, easy to prepare, and simply delicious. Napa Valley-based Carpenter continues to influence the tastes and trends of contemporary cuisine as an innovative chef, cooking teacher, and author. Over 140 recipes. 85 full-color photographs.
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Quick Cooking With Pacific Flavors by Hugh Carpenter, Teri Sandison ( 1997)
A complete revision of Carpenter and Sandison's popular cookbook "Chopstix", this book contains 110 recipes which showcase the vibrant flavors and easy techniques of Pacific rim cooking. 50 full-color photos.
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