Hawaii Cooks: Flavors from Roy's Pacific Rim Kitchen

by Roy Yamaguchi, Joan Namkoong, Maren Caruso (Photographs)

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 Pacific Northwest.

Genres: Cookbooks

176 pages, Hardcover

First published March 1, 2003

Reviews

[Stephen · Rating 4 out of 5]

One of the best meals we've ever eaten was at Roy's Poipu Bar & Grill in Koloa on Kauai. We have since eaten at several of his other restaurants and never been disappointed by his innovative fusion of traditional Hawaiian ingredients prepared in a classical European fashion. His book, Hawaii Cooks, is an outstanding, easily accessible, clever sharing of some of his best recipes. All of the recipes contain preparation hints which ensure success for the home cook attempting to recreate favourites from the Islands. I expect to wear this book out.

[Lia N. · Rating 4 out of 5]

The thing that irks me about this book is that it is so geared towards Hawaii specific ingredients, that it is nearly impossible to replicate most of the recipes in Mass. Yamaguchi IS brilliant though.

[pjr8888 · Rating 4 out of 5]

yummy!