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Roy's Feasts from Hawaii

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 Franco SalmoiraghiAuthor Alerts:  Random House will alert you to new works by Franco Salmoiraghi

Roy's Feasts from Hawaii Cover

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Synopsis

Synopsis

A feast for the eyes as well as the palate, this is the ultimate presentation of the exquisite flavors of Hawaii and the Pacific Rim. Boldly reinventing Hawaiian cuisine, award-winning chef Roy Yamaguchi emphasizes exotic seafood and fresh island ingredients, while borrowing techniques and flavors from European and Asian cooking. With favorites like Ahi Tartare with Crispy Polenta and Teriyaki Duck Salad with Candied Pecans and Papaya, this landmark book will help home cooks savor the tastes of the tropics no matter where they liveMore than 150 innovative recipes from Roy Yamaguchi's world-famous Hawaiian fusion restaurants. Includes more than 100 full-color photos of Roy's vibrant dishes and Hawaii's natural beauty. The hardcover edition has sold 100,000 copies.
John Harrisson

About John Harrisson

John Harrisson - Roy's Feasts from Hawaii
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

The recipes easily take the home cook to a higher level, and the photography is stunning. — Orlando Sentinel


From the Hardcover edition.

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