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Author: Sam Choy Publisher: Hyperion ISBN: 9780786864744 Category : Cooking Languages : en Pages : 0
Book Description
This gorgeously designed cookbook celebrates Choy's diverse culinary heritage, featuring over 200 recipes with a Hawaiian flare. color photos.
Author: Sam Choy Publisher: Hyperion ISBN: 9780786864744 Category : Cooking Languages : en Pages : 0
Book Description
This gorgeously designed cookbook celebrates Choy's diverse culinary heritage, featuring over 200 recipes with a Hawaiian flare. color photos.
Author: Sam Choy Publisher: Hyperion ISBN: 9780786864751 Category : Cooking Languages : en Pages : 0
Book Description
With several acclaimed cookbooks to his credit, Sam Choy, already Hawaii's most recognized chef, is a rising star on the Mainland as well. Sam's newest book is the first major collection of recipes focusing on the islands of the South Pacific. Forget pupu platters and silly drinks -- these high-flavor, low-fuss dishes, drawn from Sam's own travels through Polynesia, represent the islands eclectic cuisine, which borrows techniques and tastes from Europe, China, and India, but is unique unto itself. From Coconut Lemongrass Baby Back Ribs and Pacific Gazpacho with Baby Shrimp to Cinnamon Chicken and Tahitian Nioise Salad, Sam's penchant for fresh and simple-to-make food shines through each winning recipe. Sixteen pages of beautiful photographs, his lively commentary, and an innovative, colorful design will inspire cooks of all skill levels to try this wonderfully flavorful and underappreciated cuisine.
Author: Sam Choy Publisher: Mutual Publishing ISBN: 9781939487841 Category : Cooking Languages : en Pages : 216
Book Description
Sam Choy's Aloha Cuisine matches and blends recipes that define Chef Sam Choy's popular Hawaii Regional Style cooking. Sam's cuisine is rooted in the multiethnic soul of the islands reflecting a melding of East and West, with distinctive Polynesian flourishes and some highly innovative twists. His recipes reflect a culinary style based on simplicity, surprises, and making opposite flavors attract and work together. The over 80 recipes, ranging from simple preparations like poke, an addictive, delicious raw seafood appetizer, to elaborate dishes like New Wave Marinated Ahi Salad, will dazzle the table and palate at your next dinner party. Most recipes are illustrated to show how the dish can presented. Sam's culinary philosophy is that food must look good through blending colors, sizes, and shapes so that it becomes memorable. All the recipes use readily available ingredients. Substitutes are indicated and a glossary helps define local ingredients. Here is Hawaii Regional Cuisine at its best by one of its master original founders. Aloha Cuisine is the ideal gift to send to islanders living away from home or take back with you to share Hawaii's new wave of cooking.
Author: Sam Choy Publisher: Mutual Publishing ISBN: 9781939487919 Category : Cooking Languages : en Pages : 184
Book Description
Chef Sam Choy has been creating delicious mouth watering dishes with fresh, local island ingredients since he was a young boy helping his parents cater huge luau on Oahu's North Shore. This collection of recipes emphasizes natural farm-to-table ingredients. All the cooking is one step, including the accompanying dips and sauces. And being a Sam Choy cookbook, the recipes reflect Hawaii's ethnic culinary traditions and the original Hawaiian cooking, flavors, and ingredients with which Sam grew up.
Author: Samuel Hideo Yamashita Publisher: University of Hawaii Press ISBN: 0824879511 Category : Cooking Languages : en Pages : 201
Book Description
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: Sam Choy
Author: Sam Choy
Author: Sam Choy
Author: Sam Choy
Author: Sam Choy
Author: Sam Choy
Author: Sam Choy
Author: Sam Choy
Author: Sam Choy
Author: Sam Choy
Author: Samuel Hideo Yamashita