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Editorial Reviews
From Publishers Weekly
Hawaiian chef and restaurant owner Choy (Sam Choy's Island Flavors) brings to the table his island tales and food with this delightful new volume. Filled with anecdotes and photographs of his visits and the food memories associated with each voyage, he travels as far south as New Zealand, taking in along the way such far-reaching islands as Samoa, Tonga and Tahiti. Starting with a very full section covering the ingredients used throughout the book, Choy discusses the various culinary influences: from the Chinese in Fiji and Samoa and the French in the Marquesas, to the Indian British impact throughout the regions. Whether it's the Ginger-Scallion Fried Rice from Fiji, or the piquant sweet-sour flavors of the Kau'u Orange-Ginger Chicken from Hawaii, the recipes offer simple techniques and full fresh flavors. Cooks will recognize the many staple ingredients such as orange juice and coconut milk, which appear regularly throughout the book in such combinations as Baked Snapper with Orange-Coconut Sauce of the Marquesas, or Samoan Coconut Rice and Baked Banana Vanilla Custard from Tahiti. In bringing together the groups of recipes, Choy conveys a light yet satisfying cuisine that enchants the taste buds and expands one's knowledge of Polynesian cuisine.
Copyright 2002 Cahners Business Information, Inc.
From Library Journal
A well-known Hawaiian chef with restaurants around the world, Choy grew up in a small town that he describes as "a hotbed of pan-Polynesian culture." His friends hailed from all of the seven Pacific Island nations (Fiji, Hawaii, the Marquesas, New Zealand, Samoa, Tahiti, and Tonga), and the foods their families served are part of his childhood memories. For his latest book, Choy traveled extensively throughout Polynesia, meeting both home cooks and other chefs and sampling their wonderful food. The culture and cuisine of Pacific Island nations are unique, having been shaped by both the indigenous islanders and the various European and Asian colonists who settled there. The three predominant cuisines in Tonga, for example, are Tongan, Chinese, and Italian, while the food in Fiji includes the traditional local dishes as well as Chinese, European, and Indian fare. Choy presents recipes for both traditional and contemporary dishes, adding his own spin to many of them; most of his recipes are quite easy, and although some of the ingredients may be a bit difficult to come by, he provides detailed descriptions of the more unfamiliar ones and suggests substitutions whenever possible. The only caveat is that the recipe instructions are somewhat abbreviated; less-experienced cooks would welcome more guidance. Still, this is an accessible and groundbreaking introduction to tantalizing, previously unexplored exotic fare. An essential purchase.
Copyright 2002 Cahners Business Information, Inc.
See all Editorial Reviews
Hawaiian chef and restaurant owner Choy (Sam Choy's Island Flavors) brings to the table his island tales and food with this delightful new volume. Filled with anecdotes and photographs of his visits and the food memories associated with each voyage, he travels as far south as New Zealand, taking in along the way such far-reaching islands as Samoa, Tonga and Tahiti. Starting with a very full section covering the ingredients used throughout the book, Choy discusses the various culinary influences: from the Chinese in Fiji and Samoa and the French in the Marquesas, to the Indian British impact throughout the regions. Whether it's the Ginger-Scallion Fried Rice from Fiji, or the piquant sweet-sour flavors of the Kau'u Orange-Ginger Chicken from Hawaii, the recipes offer simple techniques and full fresh flavors. Cooks will recognize the many staple ingredients such as orange juice and coconut milk, which appear regularly throughout the book in such combinations as Baked Snapper with Orange-Coconut Sauce of the Marquesas, or Samoan Coconut Rice and Baked Banana Vanilla Custard from Tahiti. In bringing together the groups of recipes, Choy conveys a light yet satisfying cuisine that enchants the taste buds and expands one's knowledge of Polynesian cuisine.
Copyright 2002 Cahners Business Information, Inc.
From Library Journal
A well-known Hawaiian chef with restaurants around the world, Choy grew up in a small town that he describes as "a hotbed of pan-Polynesian culture." His friends hailed from all of the seven Pacific Island nations (Fiji, Hawaii, the Marquesas, New Zealand, Samoa, Tahiti, and Tonga), and the foods their families served are part of his childhood memories. For his latest book, Choy traveled extensively throughout Polynesia, meeting both home cooks and other chefs and sampling their wonderful food. The culture and cuisine of Pacific Island nations are unique, having been shaped by both the indigenous islanders and the various European and Asian colonists who settled there. The three predominant cuisines in Tonga, for example, are Tongan, Chinese, and Italian, while the food in Fiji includes the traditional local dishes as well as Chinese, European, and Indian fare. Choy presents recipes for both traditional and contemporary dishes, adding his own spin to many of them; most of his recipes are quite easy, and although some of the ingredients may be a bit difficult to come by, he provides detailed descriptions of the more unfamiliar ones and suggests substitutions whenever possible. The only caveat is that the recipe instructions are somewhat abbreviated; less-experienced cooks would welcome more guidance. Still, this is an accessible and groundbreaking introduction to tantalizing, previously unexplored exotic fare. An essential purchase.
Copyright 2002 Cahners Business Information, Inc.
See all Editorial Reviews
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