Roy's Fish and Seafood: Recipes from the Pacific Rim

Yamaguchi, Roy with John Harrisson

ISBN 10: 1580084826 / ISBN 13: 9781580084826

Published by Ten Speed Press, Berkeley, California, 2005

About this Item

Third printing. Signed by the author on the front endpaper: "Aloha / Roy." The book is unmarked; spine slant; some wear to the bottom board edges. The dust jacket is not price-clipped (original price $35.00); minor edgewear at spine ends and corners; Brodart protected.

Seller Inventory # 014534

Bibliographic Details

• Title: Roy's Fish and Seafood: Recipes from the Pacific Rim
• Publisher: Ten Speed Press, Berkeley, California
• Publication Date: 2005
• Language: English
• ISBN 10: 1580084826
• ISBN 13: 9781580084826
• Binding: Hardcover
• Condition: Very Good +
• Dust Jacket Condition: Near Fine
• Signed: Signed by Author(s)

About this title

Synopsis

A full-color cookbook featuring 100 fish and seafood recipes as well as information about each variety of seafood from Hawaiian chef Roy Yamaguchi.

Owner of the critically acclaimed Roy's restaurants, public television host and celebrated chef Roy Yamaguchi is considered one of today's greatest seafood chefs and has been credited with reinventing Hawaiian cuisine. In ROY'S FISH AND SEAFOOD, Chef Yamaguchi explains the uses, flavors, cooking qualities, and specific varieties of 25 key types of seafood, including tuna, mahi-mahi, ehu, opah, sea bass, lobster, squid, and scallops as well as their potential substitutions. Chef Yamaguchi has created incredible recipes for each variety of seafood, such as Roy's Signature Blackened Ahi with Soy-Mustard Sauce, Crab and Potato-Crusted Ono with Creamed Spinach and Bacon, Pan-Seared Butterfish with Coconut Sauce and Kalua Pork Miso, and Spicy Tempura Shrimp with Mango-Avocado Salad. This collection of delicious recipes and indispensable preparation information will inform and inspire any lover of seafood.

About the Author

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.