Pacific Light Cooking

A well-traveled chef shares 125 savory recipes out of her extensive collection from such exotic locales as Hawaii, Japan, Korea, and China, including a complete nutritional analysis for each dish and a focus on healthy eating. 10,000 first printing.

"Both El Nino and Ruth Law are turning up the heat in the Pacific: both are warming the globe. Thank God for this sensitive treatise on gastronomic warming to delight those we all love." -- Graham Kerr, international culinary consultant

"I always think of Pacific Rim cooking as light, but these carefully crafted recipes are even lighter. In this well-researched book on the cuisine of chefs and home cooks in Pacific Rim countries, Ruth Law manages to eliminate fat from traditional dishes while preserving their authentic flavors." -- Jacques Pepin, cookbook author and host of his own PBS-TV series

"The mysteries and magic of food are Ruth's passion and her life's workshe has a rare talent for translating Asian cooking methods, tools and ingredients to make then 'user-friendly' for Western cooks without sacrificing flavor. For Ruth, flavor is the bottom lineshe knows just what to adapt and what to leave alone to make a dish sizzle and sing." -- Martin Yan, host of the PBS series Yan Can Cook

Cooking teacher Law has traveled widely throughout the Pacific Rim countries, and her Southeast Asia Cookbook featured recipes from many of the cuisines included in this book, a follow-up to her Indian Light Cooking. She points out that in large part the food cooked in these countries-from China and Japan to Indonesia to Hawaii-is "inherently healthful." Although in some cases she has lightened the recipes, Law has tried to stay true to the original dishes as much as possible. With fresh, vibrantly flavored dishes like Indonesian Spicy Chicken and Roasted Eggplant with Vietnamese Mint Sauce, this is by no means a boring "diet" cookbook" -- Booklist 3/15/98