Pacifica Blue Plates

Includes recipes--based on the traditional cuisine of the Southwest and Pacific Rim--that feature fresh and exotic ingredients and innovative combinations

Solomon is a New York chef and author of the appealing Condiments ( LJ 11/15/90). Like Chris Schlesinger ( The Thrill of the Grill , LJ 6/15/90), Solomon favors the flavorful, often spicy, cooking of the Caribbean and Pacific Rim cuisines, and his eclectic new collection ranges from Jamaican-inspired Jerk Chicken Wings to Volcano Scallops with Thai Curry Sauce. Most of the dishes are uncomplicated, but some have long ingredient lists. There are interesting variations on traditional dishes, but much of it's been done before. For larger collections. Stuart's Pacifica Grill in San Diego serves what he calls "Pacific Southwest" cuisine, a blending of Mexican, Asian, and West Coast influence and flavors: Grilled Veal Chops with Peanut Sauce, Wild Mushroom Fajitas, Chinese Smoked Chicken Ravioli. There are lots of combinations of assertive flavors in the repertoire; many are intriguing, but others verge on creativity for creativity's sake. For area and larger collections.
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