Hawaii Cooks: Flavors from Roy's Pacific Rim Kitchen
Editorial Reviews
Book Description
For five seasons, Roy Yamaguchi has explored the ingredients and growers of Hawaii on his public television show, Hawaii Cooks with Roy Yamaguchi. Now, in a companion volume to the sixth season, he brings his rich culinary discoveries to home kitchens. In HAWAII COOKS, Roy introduces a comprehensive pantry that describes his favorite ingredients in detail and carefully explains how flavors, textures, and colors play off and complement each other on the plate. As a classically trained chef, Roy combines fresh, Hawaiian-grown ingredients with French cooking techniques to produce a mouthwatering collection of recipes with eastern and western influences. Recipes such as Crab and Taro Cakes with Béarnaise Sauce, Lamb Steaks with Sweet Potato Mash and Apple-Curry Sauce, and Crab with Vanilla Sauce pack an unexpected punch in every delicious bite, bringing out the flavors of ingredients in ways that only Roy can.
About the Author
ROY YAMAGUCHI opened the first Roy's Restaurant in 1988; today there are more than thirty restaurants around the world. Trained at the Culinary Institute of America, he is one of Hawaii's most celebrated chefs. His television show is seen throughout the country. Roy lives in Honolulu, Hawaii.
JOAN NAMKOONG is a food writer based in Honolulu, Hawaii.
Hawaii Cooks: Flavors from Roy's Pacific Rim Kitchen,Roy Yamaguchi,Joan Namkoong,Ten Speed Press,1580084540,Cooking,Cooking / Wine,Hawaiian cookery,Regional & Ethnic - Australasian,Regional & Ethnic - Pacific Rim
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