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Hawaii Cooks: Flavors from Roy's Pacific Rim Kitchen | 
 enlarge | Authors: Roy Yamaguchi, Joan Namkoong
Publisher: Ten Speed Press
Category: Book
List Price: $32.50
Buy New: $9.21
You Save: $23.29 (72%)
New (23) Used (20) Collectible (1) from $6.49
Rating:  2 reviews
Sales Rank: 284161
Media: Hardcover
Number Of Items: 1
Pages: 165
Shipping Weight (lbs): 1.8
Dimensions (in): 9.6 x 8.1 x 0.7
ISBN: 1580084540
Dewey Decimal Number: 641.59969
EAN: 9781580084543
ASIN: 1580084540
Publication Date: March 2003
Availability: Usually ships in 1-2 business days
Shipping: Expedited shipping available
Condition: (dc19c)
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Product Description
In this full-colour cookbook, television chef Roy Yamaguchi introduces a comprehensive pantry that describes his favourite ingredients in detail and carefully explains how flavours, textures, and colours play off and complement each other on the plate. Fresh, Hawaiian-grown ingredients combine with French cooking techniques to produce a mouth-watering collection of recipes with eastern and western influences.
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| Customer Reviews:
 Falls short of expectations July 26, 2005
4 out of 4 found this review helpful
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.
 Roy Cooks but must have more to offer January 28, 2004
9 out of 18 found this review helpful
Book is really a disapointment. It seems to suffer from being a companion book to a TV program and so does not stand up as a cookbook on it's own right. I buy cookbooks for inspiration and ongoing learning but don't care for watching TV Chefs. Chef Yamaguchi it seems is a very creative cook ,but if you are going to try to sell books for $32.50 it needs more stuffing. I want to know more about how he thinks and were his insparation comes from. I feel that bought Sam Choy and Alan Wong offer more of this to my understanding. I would have also liked to have the English names listed in the recipes. I spent a lot of time looking in the Pantry section to find out what the differant ingredants were.
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