Roy's Feasts from Hawaii [Paperback]

Roy Yamaguchi (Author), John Harrisson (Author), Franco Salmoiraghi (Photographer)

Book Description

Publication Date: November 1, 2007

A feast for the eyes as well as the palate, this is the ultimate presentation of the exquisite flavors of Hawaii and the Pacific Rim. Boldly reinventing Hawaiian cuisine, award-winning chef Roy Yamaguchi emphasizes exotic seafood and fresh island ingredients, while borrowing techniques and flavors from European and Asian cooking. With favorites like Ahi Tartare with Crispy Polenta and Teriyaki Duck Salad with Candied Pecans and Papaya, this landmark book will help home cooks savor the tastes of the tropics no matter where they liveMore than 150 innovative recipes from Roy Yamaguchi's world-famous Hawaiian fusion restaurants. Includes more than 100 full-color photos of Roy's vibrant dishes and Hawaii's natural beauty. The hardcover edition has sold 100,000 copies.

Editorial Reviews

From Library Journal

Yamaguchi is the chef widely acknowledged as putting Hawaii's emerging food scene?Hawaiian regional cuisine?on the map, and he now has seven restaurants, including one in Tokyo and another in Pebble Beach, to his credit. He calls his cooking style "Euro-Asian," drawing on his Japanese background, classic culinary training, and restaurant experience in California. Teriyaki Duck Salad with Candied Pecans and Papaya, Ahi Tartare with Crispy Polenta?these are chef's recipes to be sure, and most cooks would probably rather dream about eating them in Hawaii than attempting to make them. But Yamaguchi is talented, and foodies will be intrigued by his exotic fare. For area and larger libraries.
Copyright 1995 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

Review

The recipes easily take the home cook to a higher level, and the photography is stunning. — Orlando Sentinel


From the Hardcover edition.

See all Editorial Reviews

Product Details

• Paperback: 240 pages
• Publisher: Ten Speed Press (November 1, 2007)
• Language: English
• ISBN-10: 1580088481
• ISBN-13: 978-1580088480
• Product Dimensions: 9 x 0.7 x 9 inches
• Shipping Weight: 1.9 pounds (View shipping rates and policies)
• Average Customer Review: 4.6 out of 5 stars  See all reviews (17 customer reviews)
• Amazon Best Sellers Rank: #802,265 in Books (See Top 100 in Books)
  • #68 in Books > Cookbooks, Food & Wine > Regional & International > Asian > Pacific Rim

Customer Reviews

Most Helpful Customer Reviews

21 of 21 people found the following review helpful:

3.0 out of 5 stars Beautiful but Labor Intensive, June 30, 2003

By A Customer

This review is from: Roy's Feasts from Hawaii (Hardcover)

Anyone who has eaten at Roy's will undoubtedly get excited at the prospect of making something out of this book. The layout alone will be inspiring with all the beautiful pictures of Hawaii and the food itself. However, novices beware, this is not cooking 101. There is quite a bit of prep for most recipes - sauces that need to be made requiring a multitude of ingredients before you even get to the core of the recipe - resulting in hours of work. I could see this being ok in a restaurant environment where many of these things are made in advance and put together on order, but for the haole home cook it is a little much. Additionally, I have never been that happy with the results of my labor. My husband and I are fairly good cooks and always look at each other as we ponder why it is just not as good as we think it should be. Maybe it is missing the view of Molokini, I don't know.

19 of 19 people found the following review helpful:

4.0 out of 5 stars MMMMmmmmmmm...good eats!, February 4, 1997

By A Customer

This review is from: Roy's Feasts from Hawaii (Hardcover)

OK, I know it's kind of weird to write a review for a cookbook, but there are a few criteria on which this genre can be judged.

Roy Yamaguchi operates a chain of restaurants around the Pacific Rim. He is one of the originators of "Hawaii Regional Cuisine," and my wife and I have eaten at two of his restaurants in Maui. Our fear in buying this book was, "can we, mere mortals, create food on par with that in the restaurants?" Well, our presentation leaves something to be desired, but the flavor is fabulous when we re-create his recipes.

This cookbook has a wide variety of dishes, many centered around seafood. Among the best are the curry soups, ahi entrees, and Roy's signature chocolate souffle. Some of the ingredients are difficult to find on the mainland, and this isn't a "quick and easy" cookbook, but for those who like to attempt gourment cooking, this is an excellent buy.

15 of 15 people found the following review helpful:

4.0 out of 5 stars Fabulous food, but not for beginners!, August 10, 2000

By 

Tanya N. Moran (Las Vegas NV) - See all my reviews
(REAL NAME)   

This review is from: Roy's Feasts from Hawaii (Hardcover)

This book is fabulous but one caveat - if you are just getting started with Asian/Pacific Rim I would recommend starting out with something more elementary. I found myself getting frustrated (I am definitely more on the beginner's side of things)with the fact that things weren't turning out right, etc. The Williams-Sonoma Asian Flavors book was much more suited to my level of inexperience. However, I am definitely looking forward to working my way up.

At any rate, even if you are just a beginner, this book is worth buying just for the pictures - they are BEAUTIFUL. Also, Roy adds a lot of insight about local merchants and how he gets so many items locally.

My husband and I love eating at Roy's, and now hopefully (with a little practice) we can enjoy some of our favorites at home, too!