Sam Choy's Polynesian Kitchen: More Than 150 Authentic Dishes from One of the World's Most Delicious and Overlooked Cuisines

by Sam Choy

With several acclaimed cookbooks to his credit, Sam Choy, already Hawaii's most recognized chef, is a rising star on the Mainland as well. Sam's newest book is the first major collection of recipes focusing on the islands of the South Pacific. Forget pupu platters and silly drinks -- these high-flavor, low-fuss dishes, drawn from Sam's own travels through Polynesia, represent the islands eclectic cuisine, which borrows techniques and tastes from Europe, China, and India, but is unique unto itself. From Coconut Lemongrass Baby Back Ribs and Pacific Gazpacho with Baby Shrimp to Cinnamon Chicken and Tahitian Nioise Salad, Sam's penchant for fresh and simple-to-make food shines through each winning recipe. Sixteen pages of beautiful photographs, his lively commentary, and an innovative, colorful design will inspire cooks of all skill levels to try this wonderfully flavorful and underappreciated cuisine.

Genres: Cookbooks, Cooking

288 pages, Hardcover

First published July 10, 2002

Reviews

[Annette McIntyre · Rating 4 out of 5]

A nice trip around the Pacific Island cooking from chef Sam Choy's point of view. He shares anecdotes as well as recipes from several countries in the Pacific.

[Renee · Rating 5 out of 5]

This is on my OMG-I-GOTTA-HAVE list. Those in the know have seen my cookbook addiction. THIS one is a cut above, filled with tales of his journeys to each island and snippets of the visits he's had with remarkable people. How strangers become friends. I especially like the "if you can't get (something exotic)" then you "can substitute it with (something more common)" - gives me hope when I want to throw a luau in central WI in the middle of winter!