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Yamaguchi has helped pioneer a cuisine that combines Hawaiian ingredients and traditional dishes with French, Italian, and Japanese techniques and flavors.Bon AppétitUsing 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
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.
Roy is one of our favorite chefs and we enjoy his original restaurant at Hawaii Kai.Published 21 days ago by M. Slee
Roy's Fish & Seafood book is a delight to read and the recipes are a joy to complete. The infusion or "Euro-Asian" are easy to acomplish with his recipes and explanations. Read morePublished on January 11, 2009 by Amazon Customer