Roy's Fish and Seafood: Recipes from the Pacific Rim
by Roy Yamaguchi, John Harrisson
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Book Summary Information
Author: John Harrisson, Roy YamaguchiPhotographer: John Demello
Edition: Hardcover
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2005-06-01
ISBN: 1580084826
Number of pages: 248
Publisher: Ten Speed Press
Book Reviews of Roy's Fish and Seafood: Recipes from the Pacific Rim
Book Review: Where's the Beef -- Not In This Book
Summary: 5 Stars
When I find a new cookbook I tend to just flip through the pages until I find something that strikes my attention. Nothing grabs my attention, then neither does the book. Once in a while I find something that I want to cook, then a page or two away something else, and then in another few pages -- well you get the idea.
That was the case with this book. First I found "grilled garlic swordfish with chipotle chile sauce and polenta." Swordfish is certainly becoming common, but I've always found it to be so mild that it had no flavor. Chili sauce on top of it, sounds really good. And polenta is just yankee talk for grits. Being a southerner anything with grits has got to be good. Tonight's dinner.
A few pages away is "seared ahi tuna with lilikoi-shrimp salsa." Just the picture was enough to attract my attention. The tuna is seared really hard, hard enough that the top looks almost well done. But this was done on a relly hot cast iron skillet. It was only cooked for a half minute on each side for rare to 1 and a half minutes for medium-rare. It's beautiful. And then the passion fruit (Lilikoi) shrimp salsa sounds like it would add a most interesting set of conflicting tastes. Next Saturday when guests are coming over.
It turns out that there are several tuna recipes, a lot of them sound good. I like tuna, and it's something that most of my guests seem to like. I'll use several of these.
As the title says, this book is on fish and seafood. There's no beef, pork, etc. in it. This is a welcome addition to the bookshelf, as even here in the desert west we are seeing a lot more variety in seafood, and more and more people are asking for it.
Summary of Roy's Fish and Seafood: Recipes from the 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.Seafood Books
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