Owner of the critically acclaimed Royas restaurants, public television host and celebrated chef Roy Yamaguchi is considered one of todayas greatest seafood chefs and has been credited with reinventing Hawaiian cuisine. In ROYaS 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 Royas 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 Yamaguchias cooking show, Hawaii Cooks with Roy Yamaguchi, airs on public television stations nationwide.Usually sold live. in the shell. they should be scrubbed and debearded before steaming or cooking. ... Store mussels in the refrigerator. covered with a damp towel. and do not keep in an airtight container or in unsalted water Mussels may alsoanbsp;...
|Title||:||Roy's Fish and Seafood|
|Author||:||Roy Yamaguchi, John Harrisson|
|Publisher||:||Ten Speed Press - 2013-01-30|