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 B?©arnaise 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. The companion book to Roy Yamaguchi'¬?s sixth season of Hawaii Cooks with Roy Yamaguchi, broadcast on public television. Includes an in-depth pantry section that comprises nearly a quarter of the book, a detailed description of Roy'¬?s cooking style, and 60 of Roy'¬?s signature recipes. Features full-color ingredient and styled food photography.Roy received the 1993 James Beard Foundation Award for Best Chef: Pacific Northwest.
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For me, eating and cooking are essentially the same: I like to cook what I eat and I like to eat what I cook. Mood is a factor in what I put together, but underlying it all is a Hawaii state of mind, a bond with those childhood food experiences that has evolved into a Hawaiian fusion cuisine. My cooking encompasses my Asian background and my Western training as a chef, embracing a wide range of ingredients and cooking techniques from Europe, America, Asia, and beyond. It is a bold and flavorful style that takes advantage of the freshest and best products available in Hawaii and elsewhere. -from the Introduction"Using salsas, spices, and even pancetta, Yamaguchi puts a multi-cultural spin on the familiar while honoring Hawaiian flavors." —People magazine"Yamaguchi has helped pioneer a cuisine that combines Hawaiian ingredients and traditional dishes with French, Italian, and Japanese techniques and flavors." —Bon Appetit
About the Author
JOAN NAMKOONG is the coauthor with Roy Yamaguchi of Hawaii Cooks, and author of The Food Lover's Guide to Honolulu and Go Home, Cook Rice. She lives in cool, misty Waimea, 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.
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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Most Helpful Customer Reviews
7 of 7 people found the following review helpful:
3.0 out of 5 stars
Falls short of expectations,
By Onepoorguy (Sonoran Desert) - See all my reviews
Amazon Verified Purchase(What's this?)
This review is from: Hawaii Cooks: Flavors from Roy's Pacific Rim Kitchen (Hardcover)
It does not appear to be a bad book. However, too much time is spent discussing the ingredients and not enough space is devoted to recipes. Certainly some discussion of raw ingredients is useful, but fully 1/3 of the book is devoted to it. If that's what you want, this is the book for you. There are other books covering Hawaiian recipes that are better choices if your emphasis is recipes.
5.0 out of 5 stars
Hawaii at its best,
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Amazon Verified Purchase(What's this?)
This review is from: Hawaii Cooks: Flavors from Roy's Pacific Rim Kitchen (Hardcover)
I am a fan of Roy's and wish I could eat in every Roy's! It is a good cookbook and the dishes can be cooked!
11 of 21 people found the following review helpful:
2.0 out of 5 stars
Roy Cooks but must have more to offer,
By edwin cohen (Portland, OR United States) - See all my reviews
This review is from: Hawaii Cooks: Flavors from Roy's Pacific Rim Kitchen (Hardcover)
Book is really a disapointment. It seems to suffer from being a companion book to a TV program and so does not stand up as a cookbook on it's own right. I buy cookbooks for inspiration and ongoing learning but don't care for watching TV Chefs. Chef Yamaguchi it seems is a very creative cook ,but if you are going to try to sell books for $32.50 it needs more stuffing. I want to know more about how he thinks and were his insparation comes from. I feel that bought Sam Choy and Alan Wong offer more of this to my understanding. I would have also liked to have the English names listed in the recipes. I spent a lot of time looking in the Pantry section to find out what the differant ingredants were.
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