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

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

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Overview

Roy's Feasts from Hawaii: A Culinary Tour of the Hawaiian Islands by John Harrisson, Roy Yamaguchi

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.

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)

About 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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