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|Additional Physical Format:||Print version:
Yamaguchi, Roy, 1956-
Roy's fish & seafood.
Berkeley, CA : Ten Speed Press, 2005
|Material Type:||Document, Internet resource|
|Document Type:||Internet Resource, Computer File|
|All Authors / Contributors:||
Roy Yamaguchi; John Harrisson
|Description:||1 online resource (vi, 242 pages) : color illustrations|
|Other Titles:||Roy's fish and seafood|
|Responsibility:||Roy Yamaguchi, with John Harrisson ; fish, seafood, and location photography by John De Mello ; food photography by Scott Peterson.|
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.
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