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2 Burnside Cooking and Food- Fish and Seafood
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Roy's Fish and Seafood: Recipes from the Pacific Rim

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Roy's Fish and Seafood: Recipes from the Pacific Rim Cover

 

Synopses & Reviews

Publisher Comments:

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.
  • Synopsis:

    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.

    Synopsis:

    This full-color cookbook features 100 fish and seafood recipes as well as information about each variety of seafood from Hawaiian chef Yamaguchi.

    Product Details

    ISBN:
    9781580084826
    Author:
    Demello, John
    Publisher:
    Ten Speed Press
    Photographer:
    Demello, John
    Author:
    Demello, John
    Author:
    Harrisson, John
    Subject:
    General
    Subject:
    Cookery (fish)
    Subject:
    Cookery (seafood)
    Subject:
    Specific Ingredients - Seafood
    Subject:
    Seafood
    Subject:
    Pacific Rim
    Subject:
    Cooking and Food-Fish and Seafood
    Copyright:
    Publication Date:
    20050631
    Binding:
    HARDCOVER
    Grade Level:
    General/trade
    Language:
    English
    Illustrations:
    Y
    Pages:
    248
    Dimensions:
    10.88 x 8.3 x .91 in 2.5 lb

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    Related Subjects

    Cooking and Food » By Ingredient » Fish and Seafood
    Cooking and Food » Regional and Ethnic » Oceania
    Cooking and Food » Regional and Ethnic » United States » Hawaiian

    Roy's Fish and Seafood: Recipes from the Pacific Rim Sale Hardcover
    0 stars - 0 reviews
    $12.98 In Stock
    Product details 248 pages Ten Speed Press - English 9781580084826 Reviews:
    "Synopsis" by , 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.

    "Synopsis" by , This full-color cookbook features 100 fish and seafood recipes as well as information about each variety of seafood from Hawaiian chef Yamaguchi.
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