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Author : Roy Yamaguchi,John Harrisson
Publisher : Unknown
Page : 0 pages
File Size : 45,9 Mb
Release : 2007-04
Category : Hawaiian cooking
ISBN : 1580088481
The book features the world-famous fusion cooking of Pacific Rim pioneer Roy Yamaguchi, who blends European with Asian styles of cooking, while emphasizing seafood and fresh island ingredients.
Author : Roy Yamaguchi,John Harrisson
Publisher : Unknown
Page : 232 pages
File Size : 48,6 Mb
Release : 1995
Category : Cooking
ISBN : 0898156378
A feast for the eye and the palate, this is the ultimate presentation of the new cuisine from Hawaii and the Pacific Rim created by its most celebrated and honored chef, Roy Yamaguchi. He takes the reader on a journey of discovery as he presents some 100 recipes based on the rich variety and freshness of the foods of the islands (and shows how they can be created anywhere). Unique, dazzling color photos complete this portrait of a brilliant new cuisine.
Author : Roy Yamaguchi,John Harrisson
Publisher : Ten Speed Press
Page : 250 pages
File Size : 53,6 Mb
Release : 2005-06-01
Category : Cooking
ISBN : 9781580084826
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.
Author : Roy Yamaguchi,Joan Namkoong
Publisher : Unknown
Page : 165 pages
File Size : 48,7 Mb
Release : 2003
Category : Cooking
ISBN : 1580084540
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.
Author : Roy Yamaguchi,John Harrisson
Publisher : Ten Speed Press
Page : 250 pages
File Size : 52,5 Mb
Release : 2013-01-30
Category : Cooking
ISBN : 9780307801081
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.
Author : Doris Friedensohn
Publisher : University Press of Kentucky
Page : 268 pages
File Size : 49,7 Mb
Release : 2006-07-21
Category : Cooking
ISBN : 0813191645
What do we learn from eating? About ourselves? Others? In this unique memoir of a life shaped by the pleasures of the table, Doris Friedensohn uses eating as an occasion for inquiry. Munching on quesadillas and kimchi in her suburban New Jersey neighborhood, she reflects on her exploration of food over fifty years and across four continents. Relishing couscous in Tunisia and khachapuri in the Republic of Georgia, she explores the ways strangers come together and maintain their differences through food. As a young woman, Friedensohn was determined not to be a provincial American. Chinese, French, Mexican, and Mediterranean cuisines beckoned to her like mysterious suitors. She responded, pursuing suckling pig, snails, baba ghanoush, tripe, jellyfish, and anything with rosemary or cumin. Each rendezvous with an unfamiliar food was a celebration of cosmopolitan living. Friedensohn's memories range from Thanksgiving at a Middle Eastern restaurant to the taste of fried grasshoppers in Oaxaca. Her wry dramas of the dining room, restaurant, market, and kitchen ripple with tensions -- political, religious, psychological, and spiritual. Eating as I Go is one woman's distinctive mélange of memoir, traveler's tale, and cultural commentary.
Author : Samuel Hideo Yamashita
Publisher : University of Hawaii Press
Page : 201 pages
File Size : 40,8 Mb
Release : 2019-05-31
Category : Cooking
ISBN : 9780824879518
Samuel H. Yamashita’s Hawai‘i Regional Cuisine: The Food Movement That Changed the Way Hawai‘i Eats is the first in-depth study on the origins, philosophy, development, and legacy of Hawai‘i Regional Cuisine (HRC). The book is based on interviews with thirty-six chefs, farmers, retailers, culinary arts educators, and food writers, as well as on nearly everything written about the HRC chefs in the national and local media. Yamashita follows the history of this important regional movement from its origins in 1991 through the following decades, offering a boldly original analysis of its cuisine and impact on the islands. The founding group of twelve chefs—Sam Choy, Roger Dikon, Mark Ellman, Amy Ferguson Ota, Beverly Gannon, Jean-Marie Josselin, George Mavrothalassitis, Peter Merriman, Philippe Padovani, Gary Strehl, Alan Wong, and Roy Yamaguchi—grandly announced in August 1991 the establishment of what they called Hawai‘i Regional Cuisine. At the time, they had no idea how dramatically they would change the food scene in the islands. While they each had their own style, their common commitment to using fresh, locally sourced ingredients of the highest quality at their restaurants quickly attracted the interest of journalists writing for national newspapers and magazines. The final chapters close with a discussion of the leading chefs of the next generation and an assessment of HRC's impact on farming, fishing, ranching, aquaculture, and culinary education in the islands. Hawai‘i Regional Cuisine will satisfy those who are passionate about food and intrigued by changes in local foodways.
Author : Rough Guides
Publisher : Rough Guides UK
Page : 491 pages
File Size : 50,8 Mb
Release : 2011-01-20
Category : Travel
ISBN : 9781405385756
The Rough Guide to Hawaii is the essential travel guide to this breathtaking archipelago. It covers the six major islands - Oahu, The Big Island, Maui, Lanai, Molokai and Kauai - with reviews of the best resorts, hotels, restaurants and nightlife for every taste and budget. The guide includes practical advice on exploring all the attractions, from gushing volcanoes and secluded beaches to lush rainforests and dramatic coastlines, and details all you need to know about windsurfing, scuba-diving, hiking and more. The Rough Guide to Hawaii goes deeper than any other guide, taking a detailed look at Hawaiian history, culture, language and music, giving you a rounded understanding of the newest US state. And with dozens of easy-to-use maps, photographs and a full-colour section, this guide is your essential companion to Hawaii. Make the most of your holiday with The Rough Guide to Hawaii.
Author : Anonim
Publisher : Unknown
Page : 516 pages
File Size : 53,6 Mb
Release : 2007
Category : Cooking
ISBN : CORNELL:31924095728097
Author : Eric B. Wechter
Publisher : Fodor's
Page : 382 pages
File Size : 46,9 Mb
Release : 2012-11-15
Category : Travel
ISBN : 9780876371213
Provides information on accommodations, restaurants, shopping, outdoor activities, nightlife, and local attractions.
Author : Fodor's Travel Guides
Publisher : Fodor's Travel
Page : 487 pages
File Size : 42,7 Mb
Release : 2017-10-10
Category : Travel
ISBN : 9780804143851
Written by locals, Fodor's travel guides have been offering expert advice for all tastes and budgets for over 80 years. With new hotels and attractions, not to mention new shows and headliners, the number of visitors to Las Vegas reached a record 42.9 million in 2016. Fodor's writers have been on the scene, uncovering the hottest trends in dining, lodging, nightlife, and more, both on and off the Strip. Fodor’s Las Vegas includes: UP-TO-DATE COVERAGE: From top to bottom, this edition of Fodor's Las Vegas has been completely revised, with new hotels, restaurants, attractions, shops, and shows on the Strip and beyond. SPECIAL FEATURES: Illustrated features provide an in-depth look at the city's colorful history and lead readers on a journey down the Colorado River. INDISPENSABLE TRIP-PLANNING TOOLS: A Las Vegas Planner helps readers choose the best times to travel to Las Vegas and choose transportation. Features cover the best things to do for free in this increasingly expensive resort city. Travel advice on regional scenic wonders such as the Grand Canyon and Hoover Dam has information for planning a spectacular side trip. A Basic Strategy chart for Blackjack helps gamblers make the most of their money at the tables. DISCERNING RECOMMENDATIONS: Fodor's Las Vegas offers savvy advice and recommendations from local writers to help travelers make the most of their time. Fodor's Choice designates our best picks, from hotels to nightlife. COVERS: All major hotels on and off The Strip, Downtown Las Vegas, Red Rock Canyon, Lake Mead, the Grand Canyon, Hoover Dam, Death Valley, Area 51.
Author : Fodor's Travel Guides
Publisher : Fodor's Travel
Page : 679 pages
File Size : 50,6 Mb
Release : 2014-11-04
Category : Travel
ISBN : 9780804143004
Written by locals, Fodor's travel guides have been offering expert advice for all tastes and budgets for 80 years. Sin City is back! Las Vegas recently received the second highest number of visitors in its history, and Fodor's writers have been on the scene, uncovering the hottest trends in dining, lodging, nightlife, and more, both on and off the Strip. This travel guide includes: · Dozens of full-color maps · Hundreds of hotel and restaurant recommendations, with Fodor's Choice designating our top picks · Major sights such as Hoover Dam and Lake Mead · Side Trips from Las Vegas including Mt. Charleston, Lake Mead Area, Grand Canyon, and Death Valley
Author : Liliuokalani (Queen of Hawaii)
Publisher : Unknown
Page : 478 pages
File Size : 53,6 Mb
Release : 1898
Category : Hawaii
ISBN : HARVARD:32044011719192
Author : Fodor's
Publisher : Fodor
Page : 402 pages
File Size : 43,9 Mb
Release : 2011-11-22
Category : Travel
ISBN : 9780679009740
Provides information on accommodations, restaurants, shopping, outdoor activities, nightlife, and local attractions.
Author : Ben Ford,Carolynn Carreño
Publisher : Simon and Schuster
Page : 288 pages
File Size : 50,6 Mb
Release : 2014-05-06
Category : Cooking
ISBN : 9781476706405
The guide to cooking with fire and feeding a crowd, restaurateur Ben Ford gives step-by-step instructions with photos and illustrations so that you can grill, smoke, or roast the whole beast outdoors—or prepare a “tamed” version of the feast in your home kitchen. Cook big. Play with fire. Get your hands dirty. Chef Ben Ford is known for wowing crowds with his handcrafted feasts of enormous proportions—a whole pig roast, paella for eighty, burgers for the block. Now, in Taming the Feast, his complete guide to outdoor grilling, smoking, and roasting, Ford divulges his secrets for nine jaw-dropping feasts for the adventurous home cook and DIY enthusiast. From mouthwatering Texas-style barbecue to Wood-Fired Paella, these entertaining blueprints can be used to throw a party for the whole neighborhood or an intimate dinner for four. A culinary MacGyver, Ford also provides unique complete do-it-yourself primers for making simple custom outdoor cookers that coax the ultimate flavor out of salmon, pig, rabbit, burgers, bratwurst, turkey, and lamb. Here are easy-to-follow step-by-step instructions, drawings, and timelines for constructing a baking barrel, cinder-block oven, smoking shed, and roasting box in your own backyard. Ford’s food reflects his passion for artisanal techniques, innovative combinations of flavors, and seasonal ingredients. Delicious sides, including Avocado Crostini with Tomatoes, Capers, Olives, Almonds, and Arugula, Persimmon Salad with Goat Cheese and Candied Pecans, Cheddar Cheese Loaf with Artisanal Ham and Spicy Brown Mustard, complement hearty main dishes. Each feast ends on a playful note with delicious desserts like classic S’mores with homemade marshmallows and graham crackers and Coconut and Banana Cream "Pies." Each chapter also includes creative recipes to make use of the leftovers you’re sure to have. Taming the Feast is further enlivened by gorgeous photography and Ford’s stories of growing up with his father Harrison Ford, then a carpenter, and his life as chef at some of California’s most celebrated restaurants working under such pillars of California cuisine as Alice Waters, Paul Bertolli, David Tanis, Nancy Silverton, Mark Peel, and Eberhard Müller. Whether you are hosting a pig roast, a fish fry, or a backyard barbecue family reunion, you can be sure everyone will leave your party entertained, well fed, and raving about the food.