Random House: Bringing You the Best in Fiction, Nonfiction, and Children's Books
Authors
Books
Features
Newletters and Alerts

Buy now from Random House

See more online stores - Roy's Fish and Seafood

Buy now from Random House

See more online stores - Roy's Fish and Seafood

Roy's Fish and Seafood

    Select a Format:
  • Book
  • eBook

Recipes from the Pacific Rim

Written by Roy YamaguchiAuthor Alerts:  Random House will alert you to new works by Roy Yamaguchi and John HarrissonAuthor Alerts:  Random House will alert you to new works by John Harrisson
Photographed by John DemelloAuthor Alerts:  Random House will alert you to new works by John Demello

eBook

List Price: $18.99

eBook

On Sale: January 30, 2013
Pages: 248 | ISBN: 978-0-307-80108-1
Published by : Ten Speed Press Ten Speed Press
Roy's Fish and Seafood Cover

Bookmark,
Share & Shelve:

  • Add This - Roy's Fish and Seafood
  • Email this page - Roy's Fish and Seafood
  • Print this page - Roy's Fish and Seafood
ABOUT THE BOOK ABOUT THE BOOK
ABOUT THE AUTHOR ABOUT THE AUTHOR
PRAISE PRAISE
Tags for this book (powered by Library Thing)
food (4)
food (4)
Synopsis

Synopsis

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.
  • A full-color cookbook featuring 100 fish and seafood recipes as well as information about each variety of seafood from Hawaiian chef Roy Yamaguchi.
  • Chef Yamaguchi’s cooking show, Hawaii Cooks with Roy Yamaguchi, airs on public television stations nationwide.
  • John Harrisson

    About John Harrisson

    John Harrisson - Roy's Fish and Seafood
    John Harrisson has coauthored more than twenty cookbooks with such culinary luminaries as Stephan Pyles, Douglas Rodriguez, Norman Van Aken, and Mark Miller, as well as the first three Omaha Steaks books, The Steak Lover’s Companion, Beef for All Seasons, and Omaha Steaks: Let’s Grill. Born in England, he now lives in Hawaii.
    Praise

    Praise

    “Yamaguchi has helped pioneer a cuisine that combines Hawaiian ingredients and traditional dishes with French, Italian, and Japanese techniques and flavors.”—Bon Appétit“Using salsas, spices, and even pancetta, Yamaguchi puts a multicultural spin on the familiar while honoring Hawaiian flavors.”—People magazine“Roy Yamaguchi could rightly be called the father of modern East-West cooking.”—Gourmet

    Your E-Mail Address
    send me a copy

    Recipient's E-Mail Address
    (multiple addresses may be separated by commas)

    A personal message: