Roy's Fish and Seafood

Recipes from the Pacific Rim: A Cookbook

Nonfiction, Food & Drink, International, Asian, Pacific Rim, Seafood, Reference
Cover of the book Roy's Fish and Seafood by Roy Yamaguchi, John Harrisson, Potter/Ten Speed/Harmony/Rodale
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: Roy Yamaguchi, John Harrisson ISBN: 9780307801081
Publisher: Potter/Ten Speed/Harmony/Rodale Publication: January 30, 2013
Imprint: Ten Speed Press Language: English
Author: Roy Yamaguchi, John Harrisson
ISBN: 9780307801081
Publisher: Potter/Ten Speed/Harmony/Rodale
Publication: January 30, 2013
Imprint: Ten Speed Press
Language: English

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.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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.

More books from Reference

Cover of the book Designing & Teaching Learning Goals & Objectives by Roy Yamaguchi, John Harrisson
Cover of the book Medientheoretische Eigenschaften des Internets und deren Prägewirkungen für politische Kommunikation und Prozesse innerhalb einer partizipatorischen Gesellschaft by Roy Yamaguchi, John Harrisson
Cover of the book Leer en el centro escolar by Roy Yamaguchi, John Harrisson
Cover of the book A Chronological Revelation by Roy Yamaguchi, John Harrisson
Cover of the book CSR und Strategisches Management by Roy Yamaguchi, John Harrisson
Cover of the book IELTS Task 2 Academic: How to Write Task Two Essays by Roy Yamaguchi, John Harrisson
Cover of the book Teach Your Kids About Countries-vol 2 by Roy Yamaguchi, John Harrisson
Cover of the book The 13Ps of Leadership by Roy Yamaguchi, John Harrisson
Cover of the book Toxic Exposures by Roy Yamaguchi, John Harrisson
Cover of the book Words and Minds by Roy Yamaguchi, John Harrisson
Cover of the book 1914-2014 Maserati. 100 anni di storia attraverso i fatti più significativi by Roy Yamaguchi, John Harrisson
Cover of the book Didática da participação by Roy Yamaguchi, John Harrisson
Cover of the book The Sixty Year Dream by Roy Yamaguchi, John Harrisson
Cover of the book Two Year Novel Course: Set 3 (World Building) by Roy Yamaguchi, John Harrisson
Cover of the book Preserving Food: Fast and Simple Guide For Preserving, Canning and Dehydrating Your Favorite Food by Roy Yamaguchi, John Harrisson
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy