Product Details

Synopsis

Library Journal Review

Biography

After growing up in Japan, ROY YAMAGUCHI moved to New York to train at the Culinary Institute of America. In 1988, he left the mainland to open the first Roy's, in Honolulu. In 1993, he was named Best Chef in the Pacific Northwest by the James Beard Foundation, and he now operates 33 Roy's restaurants worldwide.
JOHN HARRISSON has co-authored cookbooks with many of America’s leading chefs, including Mark Miller, Roy Yamaguchi, and Hubert Keller. He lives in Hawaii.

Yamaguchi is the chef widely acknowledged as putting Hawaii's emerging food scene-Hawaiian regional cuisine-on the map, and he now has seven restaurants, including one in Tokyo and another in Pebble Beach, to his credit. He calls his cooking style "Euro-Asian," drawing on his Japanese background, classic culinary training, and restaurant experience in California. Teriyaki Duck Salad with Candied Pecans and Papaya, Ahi Tartare with Crispy Polenta-these are chef's recipes to be sure, and most cooks would probably rather dream about eating them in Hawaii than attempting to make them. But Yamaguchi is talented, and foodies will be intrigued by his exotic fare. For area and larger libraries.

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