PDF Ebook Roy's Fish and Seafood: Recipes from the Pacific Rim, by Roy Yamaguchi John Harrisson
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Roy's Fish and Seafood: Recipes from the Pacific Rim, by Roy Yamaguchi John Harrisson
PDF Ebook Roy's Fish and Seafood: Recipes from the Pacific Rim, by Roy Yamaguchi John Harrisson
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Review
“Yamaguchi has helped pioneer a cuisine that combines Hawaiian ingredients and traditional dishes with French, Italian, and Japanese techniques and flavors.”—Bon Appétit“Using salsas, spices, and even pancetta, Yamaguchi puts a multicultural spin on the familiar while honoring Hawaiian flavors.”—People magazine“Roy Yamaguchi could rightly be called the father of modern East-West cooking.”—Gourmet
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About the Author
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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Product details
Hardcover: 248 pages
Publisher: Ten Speed Press; First Edition edition (June 1, 2005)
Language: English
ISBN-10: 1580084826
ISBN-13: 978-1580084826
Product Dimensions:
8.2 x 0.9 x 10.8 inches
Shipping Weight: 2.5 pounds (View shipping rates and policies)
Average Customer Review:
4.8 out of 5 stars
14 customer reviews
Amazon Best Sellers Rank:
#181,684 in Books (See Top 100 in Books)
A delightful seafood book. Great recipes.
Great!
We love the restaurants whenever we go to Hawaii, so having his cookbook to duplicate the recipes at home- just takes us back there. It's tasty and light: Asian-Hawaiian-French fusion, and fairly easy to follow. Yum!
It's just a great book for people to experiment with and cook wonderful fish & seafood recipes. NOT EASY, but not to crazy to cook at home either. Some of the sauces are wonderful bases for other dishes as well, so the cookbook is really valuable for me. Roy is a very creative chef who can master fusion - But not gimmicky like some East-West chefs do. He uses some french bases to combine with the asian flavors, but it is done in a sane and delicious way. Five stars my man, I love this book
I love Roy's restaurant so I bought the book. Great book. Easy to follow instructions and great recipes. It really has gotten my husband off the couch and into the kitchen!
Roy is one of our favorite chefs and we enjoy his original restaurant at Hawaii Kai.
Fabulous easy to follow recipes, oh the sauces!
Great recipes, wonderful tasty dishes!!!
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