Free PDF Hawaii Cooks: Flavors from Roy's Pacific Rim Kitchen, by Roy Yamaguchi Maren Caruso
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Hawaii Cooks: Flavors from Roy's Pacific Rim Kitchen, by Roy Yamaguchi Maren Caruso
Free PDF Hawaii Cooks: Flavors from Roy's Pacific Rim Kitchen, by Roy Yamaguchi Maren Caruso
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Review
For me, eating and cooking are essentially the same: I like to cook what I eat and I like to eat what I cook. Mood is a factor in what I put together, but underlying it all is a Hawaii state of mind, a bond with those childhood food experiences that has evolved into a Hawaiian fusion cuisine. My cooking encompasses my Asian background and my Western training as a chef, embracing a wide range of ingredients and cooking techniques from Europe, America, Asia, and beyond. It is a bold and flavorful style that takes advantage of the freshest and best products available in Hawaii and elsewhere. -from the Introduction"Using salsas, spices, and even pancetta, Yamaguchi puts a multi-cultural spin on the familiar while honoring Hawaiian flavors." —People magazine"Yamaguchi has helped pioneer a cuisine that combines Hawaiian ingredients and traditional dishes with French, Italian, and Japanese techniques and flavors." —Bon Appetit
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About the Author
JOAN NAMKOONG is the coauthor with Roy Yamaguchi of Hawaii Cooks, and author of The Food Lover's Guide to Honolulu and Go Home, Cook Rice. She lives in cool, misty Waimea, Hawaii.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.
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Product details
Hardcover: 176 pages
Publisher: Ten Speed Press (March 14, 2003)
Language: English
ISBN-10: 1580084540
ISBN-13: 978-1580084543
Product Dimensions:
8.5 x 0.7 x 9.8 inches
Shipping Weight: 1.4 pounds (View shipping rates and policies)
Average Customer Review:
4.3 out of 5 stars
9 customer reviews
Amazon Best Sellers Rank:
#1,070,785 in Books (See Top 100 in Books)
It does not appear to be a bad book. However, too much time is spent discussing the ingredients and not enough space is devoted to recipes. Certainly some discussion of raw ingredients is useful, but fully 1/3 of the book is devoted to it. If that's what you want, this is the book for you. There are other books covering Hawaiian recipes that are better choices if your emphasis is recipes.
I purchased this book for a gift, the person I bought it for loved it, she had just moved to Hawaii and wanted a cook book for the foods of the Islands, she told me she has used it a lot and loves all the information and recipes in this beautiful book.
I am in absolute love with all of Roy's cookbooks. I bought this one after having owned the newest one already. I love the difficulty and time consuming recipes, it makes my cooking obsession fun and challenging! If you enjoy Hawaiian Asian fusion and really enjoy cooking you will love these books!
A fun and skilled chef, I take his books to Hawaii with me when we go.
Good pictures, like being right in their restaurant. Would order more of their cookbooks as long as its illustrated as well.
I am a fan of Roy's and wish I could eat in every Roy's! It is a good cookbook and the dishes can be cooked!
Good book
Book is really a disapointment. It seems to suffer from being a companion book to a TV program and so does not stand up as a cookbook on it's own right. I buy cookbooks for inspiration and ongoing learning but don't care for watching TV Chefs. Chef Yamaguchi it seems is a very creative cook ,but if you are going to try to sell books for $32.50 it needs more stuffing. I want to know more about how he thinks and were his insparation comes from. I feel that bought Sam Choy and Alan Wong offer more of this to my understanding. I would have also liked to have the English names listed in the recipes. I spent a lot of time looking in the Pantry section to find out what the differant ingredants were.
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