Roy's Fish and Seafood
Recipes from the Pacific Rim [A Cookbook]
$77.97
- Hardcover
248 pages
- Release Date
1 June 2005
Summary
A full-color cookbook featuring 100 fish and seafood recipes as well as information about each variety of seafood from Hawaiian chef Roy Yamaguchi.
Owner of the critically acclaimed Roy’s restaurants, public television host and celebrated chef Roy Yamaguchi is considered one of today’s greatest seafood chefs and has been credited with reinventing Hawaiian cuisine. In ROY’S FISH AND SEAFOOD, Chef Yamaguchi explains the uses, flavors, cooking qualities, and specific varieties of 25 key …
Book Details
| ISBN-13: | 9781580084826 |
|---|---|
| ISBN-10: | 1580084826 |
| Author: | Roy Yamaguchi, John Harrisson, John Demello |
| Publisher: | Random House USA Inc |
| Imprint: | Ten Speed Press |
| Format: | Hardcover |
| Number of Pages: | 248 |
| Release Date: | 1 June 2005 |
| Weight: | 1.11kg |
| Dimensions: | 21mm x 211mm x 273mm |
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Critics Review
Yamaguchi has helped pioneer a cuisine that combines Hawaiian ingredients and traditional dishes with French, Italian, and Japanese techniques and flavors.
Yamaguchi has helped pioneer a cuisine that combines Hawaiian ingredients and traditional dishes with French, Italian, and Japanese techniques and flavors.Bon AppétitUsing salsas, spices, and even pancetta, Yamaguchi puts a multicultural spin on the familiar while honoring Hawaiian flavors.People magazineRoy Yamaguchi could rightly be called the father of modern East-West cooking.Gourmet
Roy Yamaguchi
After growing up in Japan, ROY YAMAGUCHI moved to New York to train at the Culinary Institute of America. In 1988, he left the mainland to open the first Roy’s, in Honolulu. In 1993, he was named Best Chef in the Pacific Northwest by the James Beard Foundation, and he now operates 33 Roy’s restaurants worldwide.
JOHN HARRISSON has co-authored cookbooks with many of America’s leading chefs, including Mark Miller, Roy Yamaguchi, and Hubert Keller. He lives in Hawaii.
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