Roy's Fish and Seafood: Recipes from the Pacific Rim [A Cookbook]

(Hardback)

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Description

Chef Gamaguchi explains the uses, flavours, 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. He has created incredible recipes for each variety of seafood. This collection of delicious recipes and indispensable information will inform and inspire any lover of seafood.

Reviews

Yamaguchi has helped pioneer a cuisine that combines Hawaiian ingredients and traditional dishes with French, Italian, and Japanese techniques and flavors.Bon ApptitUsing salsas, spices, and even pancetta, Yamaguchi puts a multicultural spin on the familiar while honoring Hawaiian flavors.People magazineRoy Yamaguchi could rightly be called the father of modern East-West cooking.Gourmet

Author Bio

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.