ROY'S FISH AND SEAFOOD; Recipes from the Pacific Rim / Fish, seafood, and location photographs by John De Mello / Food photography by Scott Peterson

Yamaguchi, Roy with John Harrisson

ISBN 10: 1580084826 / ISBN 13: 9781580084826

Edité par Ten Speed Press < Random House, Berkeley, 2005

A propos de cet article

SIGNED with "Happy Holidays!" by the Chef-Author on a bookplate, 4to (8 1/4" x 10 3/4"), purple cloth with white lettering on spine and front cover, profusely illustrated with color photos by John De Mello and Scott Peterson, photographic dust jacket (unclipped) with red tail of fish, green endpapers, [vi] + 242 pages. Roy Yamaguchi (born 1956) is the chef and founder 30 Roy's Restaurants, the Tavern by Roy Yamaguchi and Eating House 1849. He is revered for his culinary skills and respected as the innovator of Hawaiian inspired cuisine, an eclectic blend of California-French-Japanese cooking traditions created with fresh ingredients from the Islands. He was honored with the James Beard "Best Pacific Northwest Chef" Award in 1993, and many other honors. SIGNED & in EXCEPTIONAL CONDITION in all respects with gorgeous color photos and great recipes!

N° de réf. du vendeur 5073

Détails bibliographiques

• Titre: ROY'S FISH AND SEAFOOD; Recipes from the Pacific Rim / Fish, seafood, and location photographs by John De Mello / Food photography by Scott Peterson
• Éditeur: Ten Speed Press < Random House, Berkeley
• Date de parution: 2005
• Langue: anglais
• ISBN à 10 chiffres: 1580084826
• ISBN à 13 chiffres: 9781580084826
• Reliure: Cloth
• Illustrateur: Photos by De Mello and Peterson
• Édition: First Edition, Later Printing.
• État de l'article: Very Fine
• État de la jaquette: Very Fine
• Signé: Signé par l'auteur
• Catalogues du vendeur:
  • Food, Cooking, & Cuisine

A propos de ce titre

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.

À propos de l?auteur

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.