skip to content
Roy's fish & seafood : recipes from the Pacific Rim Preview this item
ClosePreview this item

Roy's fish & seafood : recipes from the Pacific Rim

Author: Roy Yamaguchi; John Harrisson
Publisher: Berkeley, CA : Ten Speed Press, 2005.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Database:WorldCat
Summary:
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,  Read more...
Getting this item's online copy... Getting this item's online copy...

Find a copy in the library

Getting this item's location and availability... Getting this item's location and availability...

WorldCat

Find it in libraries globally
Worldwide libraries own this item

Details

Genre/Form: Electronic books
Additional Physical Format: Print version:
Yamaguchi, Roy, 1956-
Roy's fish & seafood.
Berkeley, CA : Ten Speed Press, 2005
(DLC) 2005043063
(OCoLC)57594073
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Roy Yamaguchi; John Harrisson
ISBN: 9780307801081 030780108X
OCLC Number: 825116538
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.

Abstract:

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.
Retrieving notes about this item Retrieving notes about this item

Reviews

User-contributed reviews

Tags

Be the first.

Similar Items

Confirm this request

You may have already requested this item. Please select Ok if you would like to proceed with this request anyway.

Close Window

Please sign in to WorldCat 

Don't have an account? You can easily create a free account.