Roy's Feasts from Hawaii

Description

From Library Journal Yamaguchi is the chef widely acknowledged as putting Hawaii's emerging food scene?Hawaiian regional cuisine?on the map, and he now has seven restaurants, including one in Tokyo and another in Pebble Beach, to his credit. He calls his cooking style "Euro-Asian," drawing on his Japanese background, classic culinary training, and restaurant experience in California. Teriyaki Duck Salad with Candied Pecans and Papaya, Ahi Tartare with Crispy Polenta?these are chef's recipes to be sure, and most cooks would probably rather dream about eating them in Hawaii than attempting to make them. But Yamaguchi is talented, and foodies will be intrigued by his exotic fare. For area and larger libraries.Copyright 1995 Reed Business Information, Inc. Read more Review The recipes easily take the home cook to a higher level, and the photography is stunning. — Orlando Sentinel Read more See all Editorial Reviews

Features:

Product Details:

• Hardcover: 240 pages
• Publisher: Ten Speed Press; First Edition edition (November 1, 1995)
• Language: English
• ISBN-10: 0898156378
• ISBN-13: 79
• Product Dimensions: 9.3 x 0.7 x 9.3 inches
• Shipping Weight: 2.4 pounds

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