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Author: Roy Yamaguchi
Publisher:
ISBN: 9781580084543
Category : Cooking
Languages : en
Pages : 165
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Book Description
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
Publisher:
ISBN: 9781580084543
Category : Cooking
Languages : en
Pages : 165
Get Book Here
Book Description
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: Sheldon Simeon
Publisher: Clarkson Potter
ISBN: 1984825836
Category : Cooking
Languages : en
Pages : 306
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Book Description
The story of Hawaiian cooking, by a two-time Top Chef finalist and Fan Favorite, through 100 recipes that embody the beautiful cross-cultural exchange of the islands. ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The New Yorker • ONE OF THE BEST COOKBOOKS OF THE YEAR: The New York Times, The Washington Post, NPR, Taste of Home, Vice, Serious Eats Even when he was winning accolades and adulation for his cooking, two-time Top Chef finalist Sheldon Simeon decided to drop what he thought he was supposed to cook as a chef. He dedicated himself instead to the local Hawai‘i food that feeds his ‘ohana—his family and neighbors. With uncomplicated, flavor-forward recipes, he shows us the many cultures that have come to create the cuisine of his beloved home: the native Hawaiian traditions, Japanese influences, Chinese cooking techniques, and dynamic Korean, Portuguese, and Filipino flavors that are closest to his heart. Through stunning photography, poignant stories, and dishes like wok-fried poke, pork dumplings made with biscuit dough, crispy cauliflower katsu, and charred huli-huli chicken slicked with a sweet-savory butter glaze, Cook Real Hawai‘i will bring a true taste of the cookouts, homes, and iconic mom and pop shops of Hawai‘i into your kitchen.
Author: Grant Sato
Publisher:
ISBN: 9781939487377
Category : Cooking
Languages : en
Pages : 0
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Book Description
This book of traditional Okinawan recipes is for those who seek to finally master classic rafute (braised pork) and goya champuru (bitter melon stir-fry). It is for the adventurous cook willing to discover new takes on Okinawan flavors, such as char-broiled tuna with a bright sesame dressing. And for those who would just like a steaming bowl of Okinawan soba. Whatever your motivation, for dessert it s andagi an Okinawan doughnut so solid and tasty it will anchor any meal. Now you can call it a day, Uchinanchu-style.
Author: Adam Tabura
Publisher:
ISBN: 9781939487667
Category : Cooking
Languages : en
Pages : 184
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Book Description
Born on Lanaʻi, Chef Adam Tabura grew up far from the influences of fast food and supermarkets. He learned to appreciate wholesome foods and traditional styles of cooking, often based on ingredients he gathered himself from the garden or the ocean. As a kid, he may have yearned for McDonald's burgers, but today, he calls his upbringing a blessing that taught him about food at its most basic level and which formed the basis of his creativity as a chef. A Filipino Kitchen reflects Adam's favorite childhood meals, cooked by his grandfather or shared by neighbors and friends. It is also influenced by Adam's travels to the Philippines, which taught him much about the roots of the foods he grew up with. Filipino cooking is rising in popularity across the U.S., where both the size and number of Filipino communities is increasing dramatically. (Filipinos represent Hawaiʻi's largest ethnic group.) Filipino food can be enjoyed everywhere - food trucks, fast-food establishments, malls, supermarkets and family restaurants. And with more restaurants headed by Filipino chefs, the cuisine is making an appearance on more upscale menus -- Publisher's description.
Author: Lanai Tabura
Publisher:
ISBN: 9781939487414
Category : Cooking
Languages : en
Pages : 0
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Book Description
Cooking Hawaiian Stylethe TV show and websitedocuments and preserves a vital part of island culture: it's food. Anyone who lives in the islands knows that foodboth making it and sharing itis at the top of everyone's list of favorable and enjoyable things. And when we talk food in Hawai'i, we are also talking 'ohana as it is with 'ohana food is enjoyed from baby lu'au and other celebrations, to potlucks, barbecues, and dining out. Many of Hawai'i's best recipes are 'ohana in origin passed down from generation to generation enhanced or modified according to the tastes and flavors of the time. Frank and Lanai's Cooking Hawaiian Style television show invites well-known celebrities and chefs to share their favorite recipes by preparing it while the cameras are rolling. Inevitably, the recipes turned out to be a family favorite or the professional chef talks about how a family member influenced his or her cooking. They recipes come with stories and notes to ignite fond island and 'ohana memories. So enjoy dishes such as Adobo Fried Chicken and Kim Chee Steak along with old stand bys like Teri Loco Moco and Fresh 'Ahi Pasta, or variations on a theme like the Ramen Burger, Okazuya-Style Chow Fun, and Bombucha Salad with Seared Poke & Liliko'i Vinaigrette.
Author: Rachel Laudan
Publisher: University of Hawaii Press
ISBN: 9780824817787
Category : Cooking
Languages : en
Pages : 308
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Book Description
Recent winner of a prestigious award from the Julia Child Cookbook Awards, presented by the International Association of Culinary Professionals. Lauden was given the 1997 Jane Grigson Award, presented to the book that, more than any other entered in the competition, exemplifies distinguished scholarship. Hawaii has one of the richest culinary heritages in the United States. Its contemporary regional cuisine, known as "local food" by residents, is a truly amazing fusion of diverse culinary influences. Rachel Laudan takes readers on a thoughtful, wide-ranging tour of Hawaii's farms and gardens, fish auctions and vegetable markets, fairs and carnivals, mom-and-pop stores and lunch wagons, to uncover the delightful complexities and incongruities in Hawaii's culinary history. More than 150 recipes, photographs, a bibliography of Hawaii's cookbooks, and an extensive glossary make The Food of Paradise an invaluable resource for cooks, food historians, and Hawaiiana buffs.
Author: The Hormel Kitchen
Publisher: Fox Chapel Publishing
ISBN: 1607659182
Category : Cooking
Languages : en
Pages : 354
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Book Description
Contains a foreword by Tara Cox, Executive Managing Editor at Rachael Ray Every Day magazine Includes an introduction to SPAM®, as well as its history and the road to world-wide fame With a growing trend in out-of-the-box dishes and flavors, SPAM® is the perfect ingredient to incorporate in new and updated ways Features over 100 one-of-a-kind recipes for every meal of the day, including musubi, ramen, breakfast skillet, and more The first and only official SPAM® cookbook licensed by Hormel® filled with easy-to-follow instructions and high-quality photography
Author: Jean-Marie Josselin
Publisher: Harry N. Abrams
ISBN: 9781556709937
Category : Cooking
Languages : en
Pages : 0
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Book Description
"If one's itinerary doesn't include that particular jaunt to Hawaii this year, "A Taste of Hawaii" can bring some of the tantalizing tastes to the home kitchen."--"Chicago Tribune." Includes 25 delicious and exotic recipes from the Pacific Rim. 50 full-color photos.
Author: Roy Yamaguchi
Publisher:
ISBN: 9781580088480
Category : Hawaiian cooking
Languages : en
Pages : 0
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Book Description
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: Alana Kysar
Publisher: Ten Speed Press
ISBN: 0399581367
Category : Cooking
Languages : en
Pages : 242
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Book Description
From a Maui native and food blogger comes a gorgeous cookbook of 85 fresh and sunny recipes reflects the major cultures that have influenced local Hawaiʻi food over time: Native Hawaiian, Chinese, Japanese, Portuguese, Korean, Filipino, and Western. IACP AWARD FINALIST • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY NPR AND LIBRARY JOURNAL In Aloha Kitchen, Alana Kysar takes you into the homes, restaurants, and farms of Hawaiʻi, exploring the cultural and agricultural influences that have made dishes like plate lunch and poke crave-worthy culinary sensations with locals and mainlanders alike. Interweaving regional history, local knowledge, and the aloha spirit, Kysar introduces local Hawaiʻi staples like saimin, loco moco, shave ice, and shoyu chicken, tracing their geographic origin and history on the islands. As a Maui native, Kysar’s roots inform deep insights on Hawaiʻi’s multiethnic culture and food history. In Aloha Kitchen, she shares recipes that Hawaiʻi locals have made their own, blending cultural influences to arrive at the rich tradition of local Hawaiʻi cuisine. With transporting photography, accessible recipes, and engaging writing, Kysar paints an intimate and enlightening portrait of Hawaiʻi and its cultural heritage.
