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Roy's Feasts from Hawaii: A Culinary Tour of the Hawaiian Islands
     

Roy's Feasts from Hawaii: A Culinary Tour of the Hawaiian Islands

by John Harrisson, Roy Yamaguchi
 

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A feast for the eye and the palate, this is the ultimate presentation of the new cuisine from Hawaii and the Pacific Rim created by its most celebrated and honored chef, Roy Yamaguchi. He takes the reader on a journey of discovery as he presents some 100 recipes based on the rich variety and freshness of the foods of the islands (and shows how they can be created

Overview

A feast for the eye and the palate, this is the ultimate presentation of the new cuisine from Hawaii and the Pacific Rim created by its most celebrated and honored chef, Roy Yamaguchi. He takes the reader on a journey of discovery as he presents some 100 recipes based on the rich variety and freshness of the foods of the islands (and shows how they can be created anywhere). Unique, dazzling color photos complete this portrait of a brilliant new cuisine.

Editorial Reviews

Library Journal
Yamaguchi is the chef widely acknowledged as putting Hawaii's emerging food scene-Hawaiian regional cuisine-on the map, and he now has seven restaurants, including one in Tokyo and another in Pebble Beach, to his credit. He calls his cooking style "Euro-Asian," drawing on his Japanese background, classic culinary training, and restaurant experience in California. Teriyaki Duck Salad with Candied Pecans and Papaya, Ahi Tartare with Crispy Polenta-these are chef's recipes to be sure, and most cooks would probably rather dream about eating them in Hawaii than attempting to make them. But Yamaguchi is talented, and foodies will be intrigued by his exotic fare. For area and larger libraries.

Product Details

ISBN-13:
9780898156379
Publisher:
Ten Speed Press
Publication date:
11/28/1995
Pages:
240
Product dimensions:
9.30(w) x 9.30(h) x 0.70(d)

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Meet the Author

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.

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.

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