Books by Teri Sandison

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.

The million-copy bestselling author of five previous cookbooks now dishes up a savory new gem--an illustrated treasury of creative, never-fail recipes and party ideas for our speed-of-light lifestyle. "Marlene Sorosky's recipes are appealing . . . and you won't have to check into a rest home when you're through cooking".--The New York Times.

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.

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.

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.

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.

Fifty easy-to-make pasta recipes that are perfect for entertaining or weeknight meals.

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.

A collection of low-fat recipes includes breakfast dishes, beverages, soups, appetizers, sandwiches, vegetables, entrees, and desserts.

In "Feasts & Fetes", Shulman brings together her favorite menus from a decade of entertaining, for every season & for a variety of occasions, from intimate dinner parties & informal get-togethers to large cocktail buffets. Best of all, Shulman's dinners are health-conscious, with reduced amounts of fat, salt & sugar, & feature plenty of fresh vegetables & herbs, beans & grains. Her menus are so lavish & inspiring that few will notice that they are essentially vegetarian. This is exciting, eclectic fare, displaying Shulman's lifelong love of Mediterranean, Mexican, Tex-Mex & contemporary French cuisines. Each recipe multiplies easily & comes with make-ahead directions. Appropriate wine choices are suggested for each menu. The approximately 150 recipes are inviting & simple to prepare, with easy-to-follow instructions for... *Blini with Salmon, *Guacomole & Black Bean Nachos, *Italian-Style Mussel Soup, *Meaty Mushroom Tarts, *Mexican Rice Salad, *Fresh Fish & Vegetable Platter with Garlic Mayonnaise, *Provencal Onion Pizza, *Pear Crisp with Ginger Creme Anglaise, *Peach Sherbet with Peach Garnish, *Crepes filled with Lemon Souffle with Strawberry Puree.

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.

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.