Roy's Fish and Seafood : Recipes From the Pacific Rim [A Cookbook]

**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.

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, mahimahi, 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 SoyMustard Sauce, Crab and PotatoCrusted Ono with Creamed Spinach and Bacon, PanSeared Butterfish with Coconut Sauce and Kalua Pork Miso, and Spicy Tempura Shrimp with MangoAvocado Salad. This collection of delicious recipes and indispensable preparation information will inform and inspire any lover of seafood.

Library Journal

Yamaguchi opened his first restaurant in Honolulu in 1988, and there are now more than 30 of his eponymous restaurants around the world. In his first book, Roy's Feasts from Hawaii, he celebrated the new Hawaiian cuisine. In his third, he focuses on cooking with 25 different varieties of fish and shellfish, providing a brief overview of each type (with appropriate substitutes listed as necessary), followed by fusion-style recipes such as Pan-Seared Opakapaka with Lobster-Truffle Sauce and Kabayaki Drizzle. Many of the dishes are complicated, involving multiple components and exotic and/or expensive ingredients. Ambitious home cooks are likely to find the innovative recipes in Laurent Tourondel's Go Fish more accessible; Yamaguchi's latest is recommended only for collections where other chefs' books are popular. Copyright 2005 Reed Business Information.

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 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 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. Patronize a reputable fishmonger at all possible, and don't be shy about asking questions about the types of fish, where they were caught, and their freshness.