Hawaii Cooks: Flavors From Roy's Pacific Rim Kitchen (HARDBACK FIRST EDITION SIGNED BY THE AUTHOR)

Yamaguchi, Roy

ISBN 10: 1580084540 / ISBN 13: 9781580084543

Published by Ten Speed Press, Berkeley, California, 2003

About this Item

VG+/VG+. First edition, second printing in d/w not price clipped. SIGNED BY THE AUTHOR, without dedication or inscription on a specially printed publisher's sticker affixed to the front endpaper. Profusely illustrated with colour photographs. For many years, internationally acclaimed chef Roy Yamaguchi has spotlighted the ingredients of Hawaii on his television show 'Hawaii Cooks With Roy Yamaguchi'. He is the inventer of Hawaiin Fusion Cuisine. In this book he presents a selection of delicious recipes featured on the televion show to home kitchens. With Index. A very good plus copy, in a very good plus d/w, of a hardback first edition SIGNED BY THE AUTHOR. HEAVY PLEASE CONTACT US ABOUT POSTAGE. WILL BE KEPT AT COST.

Seller Inventory # 14059

Bibliographic Details

• Title: Hawaii Cooks: Flavors From Roy's Pacific Rim Kitchen (HARDBACK FIRST EDITION SIGNED BY THE AUTHOR)
• Publisher: Ten Speed Press, Berkeley, California
• Publication Date: 2003
• Language: English
• ISBN 10: 1580084540
• ISBN 13: 9781580084543
• Binding: Hardback
• Edition: First Edition, Second Printing.
• Condition: Very Good Plus
• Dust Jacket Condition: Very Good Plus
• Signed: Signed by Author
• Seller catalogs:
  • Food and Drink

About this title

Synopsis

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.

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.