A feast for the eye and the palate, this is the ultimate presentation of the new cuisine from Hawaii and the Pacific Rim created by its most celebrated and honored chef, Roy Yamaguchi. He takes the reader on a journey of discovery as he presents some 100 recipes based on the rich variety and freshness of the foods of the islands (and shows how they can be created anywhere). Unique, dazzling color photos complete this portrait of a brilliant new cuisine.
Bestselling author and food writer Debra Samuels shares her passion for Japanese cuisine in this accessible cookbook. With years of experience and a deep love for Japan, she highlights the aesthetics and quality that define Japanese cooking. Samuels emphasizes that authentic homestyle dishes are easy to prepare once you master a few basic techniques, especially now that Japanese ingredients are widely available in supermarkets. The collection features a variety of recipes, from familiar favorites like Hand-Rolled Sushi and Miso Soup to unique dishes such as Lobster Rolls with Wasabi Mayonnaise and Fried Pork Cutlets. A dedicated chapter on bento (obento) lunch boxes showcases this popular trend, while a selection of desserts, including Mochi Dumplings with Strawberries, adds a sweet touch. Each recipe is accompanied by stories and cooking tips, inviting readers to bring the sights, aromas, and tastes of Japan into their homes. The cookbook includes chapters on Basic Recipes, Sushi, Snacks and Appetizers, Soups and Salads, Rice and Noodles, Meat and Poultry, Fish and Seafood, Vegetable and Tofu Dishes, Bento Boxes, and Desserts and Drinks.
