Izakaya Hawaii: Tokkuri Tei Cooking

Izakaya Hawaii: Tokkuri Tei Cooking
Hideaki Miyoshi (Author)
(2)

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Pacific Rim

Honolulu's own izakaya pioneer and innovator, chef manager Hideaki Santa Miyoshi of Tokkuri Tei: one of the most popular and award winning izakya in this Asian inflicted, mid Pacific crossroads: present Izakaya Hawaii in the celebration of the restaurant's twentieth anniversary.

• Rank: #1522149 in Books
• Published on: 2009-09-01
• Original language: English
• Number of items: 1
• Dimensions: 8.74" h x 7.99" w x .0" l, 1.75 pounds
• Binding: Paperback
• 224 pages

Tsunami Restaurant Cookbook, The

Tsunami Restaurant Cookbook, The
Benjamin Smith (Author)
(4)

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Pacific Rim

In this collection of over 150 recipes, Tsunami Restaurant chef/owner Ben Smith displays his love for "clean, uncluttered presentations" and "crisp, identifiable flavors." Influenced by his culinary experiences from San Francisco to the South Pacific, Chef Smith includes a myriad of largely seafood-based Pacific Rim dishes and new twists on Latin American foods, as well as a nod to his Tennessee roots with some innovative Southern-inspired recipes.

• Rank: #636552 in Books
• Published on: 2005-10-31
• Released on: 2005-10-31
• Original language: English
• Number of items: 1
• Dimensions: .82" h x 8.26" w x 9.50" l, 2.00 pounds
• Binding: Hardcover
• 208 pages

Roy's Fish and Seafood: Recipes from the Pacific Rim

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Roy's Fish and Seafood: Recipes from the Pacific Rim
by Roy Yamaguchi, John Harrisson, John Demello
(6)

New!: $35.00 $23.99 (as of 01/07/2013 18:49 PST)
91 Used! | New! from $6.31 (as of 01/07/2013 18:49 PST)

Pacific Rim

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.

• Rank: #95575 in Books
• Published on: 2005-06-01
• Released on: 2005-06-01
• Original language: English
• Number of items: 1
• Dimensions: 10.91" h x .91" w x 8.27" l, 2.50 pounds
• Binding: Hardcover
• 248 pages