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Also by Roy Yamaguchi:

Roy's Fish and Seafood, June 2005
Hardcover / e-Book

Also by John Harrisson:

Roy's Fish and Seafood, June 2005
Hardcover / e-Book

Also by John Demello:

Roy's Fish and Seafood, June 2005
Hardcover / e-Book

ROY'S FISH AND SEAFOOD
By: Roy Yamaguchi, John Harrisson, John Demello

Recipes from the Pacific Rim

Ten Speed Press
June 2005
On Sale: June 1, 2005
248 pages
ISBN: 1580084826
EAN: 9781580084826
Kindle: B00A1O0STS
Hardcover / e-Book
Add to Wish List

Cookbooks

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.

Media Buzz

CBS This Morning - August 16, 2014