Details
Synopsis
One hundred recipes based on a variety of fresh island foods. Yamaguchi shows how to recreate these dishes on the mainland.
| Size | | Height: | 9.5 in | | Width: | 9.5 in | | Thickness: | 1.0 in | | Weight: | 38.4 oz |
Industry Reviews
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.
Breitman
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