Culinary Camps in Napa Valley California, and San Miguel, Mexico
The first cookbook by Hugh and Teri and the result of four years of recipe testing. All the recipes were tested and tried in Hugh’s cooking classes and then tested and evaluated by 60 home cooks, resulting in recipes that work! Recipes draw on Thai, Vietnamese and Chinese seasonings combined with American ingredients and simple cooking techniques to create food that is light, healthy, easy to prepare and delicious. More than 150 recipes with step-by-step instructions to encourage home cooks to experiment with Asian flavors. Awarded the International Association of Culinary Professionals “Best Asian Cookbook of 1988″ and the Who’s Who of Cooking Award as “Most Beautiful Cookbook of 1988.”
Stewart, Tabori & Chang, 1988, 272 pp, $23.50 softcover (out of print)
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