Average Reviews:
(More customer reviews)It does not appear to be a bad book. However, too much time is spent discussing the ingredients and not enough space is devoted to recipes. Certainly some discussion of raw ingredients is useful, but fully 1/3 of the book is devoted to it. If that's what you want, this is the book for you. There are other books covering Hawaiian recipes that are better choices if your emphasis is recipes.
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For five seasons, Roy Yamaguchi has explored the ingredients and growers of Hawaii on his public television show, Hawaii Cooks with Roy Yamaguchi. Now, in a companion volume to the sixth season, he brings his rich culinary discoveries to home kitchens. In HAWAII COOKS, Roy introduces a comprehensive pantry that describes his favorite ingredients in detail and carefully explains how flavors, textures, and colors play off and complement each other on the plate. As a classically trained chef, Roy combines fresh, Hawaiian-grown ingredients with French cooking techniques to produce a mouthwatering collection of recipes with eastern and western influences. Recipes such as Crab and Taro Cakes with B?©arnaise Sauce, Lamb Steaks with Sweet Potato Mash and Apple-Curry Sauce, and Crab with Vanilla Sauce pack an unexpected punch in every delicious bite, bringing out the flavors of ingredients in ways that only Roy can. The companion book to Roy Yamaguchi'¬?s sixth season of Hawaii Cooks with Roy Yamaguchi, broadcast on public television. Includes an in-depth pantry section that comprises nearly a quarter of the book, a detailed description of Roy'¬?s cooking style, and 60 of Roy'¬?s signature recipes.Features full-color ingredient and styled food photography.Roy received the 1993 James Beard Foundation Award for Best Chef: Pacific Northwest.
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