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 types of seafood, including tuna, mahi-mahi, ehu, opah, sea bass, lobster, squid, and scallops as well as their potential substitutions. Chef Yamaguchi has created incredible ...
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 types of seafood, including tuna, mahi-mahi, ehu, opah, sea bass, lobster, squid, and scallops as well as their potential substitutions. Chef Yamaguchi has created incredible recipes for each variety of seafood, such as Roy’s Signature Blackened Ahi with Soy-Mustard Sauce, Crab and Potato-Crusted Ono with Creamed Spinach and Bacon, Pan-Seared Butterfish with Coconut Sauce and Kalua Pork Miso, and Spicy Tempura Shrimp with Mango-Avocado Salad. This collection of delicious recipes and indispensable preparation information will inform and inspire any lover of seafood.
A full-color cookbook featuring 100 fish and seafood recipes as well as information about each variety of seafood from Hawaiian chef Roy Yamaguchi.
Chef Yamaguchi’s cooking show, Hawaii Cooks with Roy Yamaguchi, airs on public television stations nationwide.
“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
Yamaguchi opened his first restaurant in Honolulu in 1988, and there are now more than 30 of his eponymous restaurants around the world. In his first book, Roy's Feasts from Hawaii, he celebrated the new Hawaiian cuisine. In his third, he focuses on cooking with 25 different varieties of fish and shellfish, providing a brief overview of each type (with appropriate substitutes listed as necessary), followed by fusion-style recipes such as Pan-Seared Opakapaka with Lobster-Truffle Sauce and Kabayaki Drizzle. Many of the dishes are complicated, involving multiple components and exotic and/or expensive ingredients. Ambitious home cooks are likely to find the innovative recipes in Laurent Tourondel's Go Fish more accessible; Yamaguchi's latest is recommended only for collections where other chefs' books are popular. Copyright 2005 Reed Business Information.
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.