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With several acclaimed cookbooks to his credit, Sam Choy, already Hawaii's most recognized chef, is a rising star on the Mainland as well. Sam's newest book is the first major collection of recipes focusing on the islands of the South Pacific. Forget pupu platters and silly drinks -- these high-flavor, low-fuss dishes, drawn from Sam's own travels through Polynesia, represent the islands eclectic cuisine, which borrows techniques and tastes from Europe, China, and India, but is unique unto itself. From Coconut Lemongrass Baby Back Ribs and Pacific Gazpacho with Baby Shrimp to Cinnamon Chicken and Tahitian Nioise Salad, Sam's penchant for fresh and simple-to-make food shines through each winning recipe. Sixteen pages of beautiful photographs, his lively commentary, and an innovative, colorful design will inspire cooks of all skill levels to try this wonderfully flavorful and underappreciated cuisine.
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Having trained at some of the world’s best hotels, Sam Choy is now the proprietor of nine successful restaurants, including four in Tokyo, one in Guam, and one in San Diego. He hosts a popular weekly cooking show on Hawaii’s NBC affiliate and is often seen on the Food Network, especially on Emeril Lagasse’s show. In addition, Sam Choy has been nominated for several James Beard awards and other professional honors. He lives in Kona, on the Big Island of Hawaii.From Library Journal:
A well-known Hawaiian chef with restaurants around the world, Choy grew up in a small town that he describes as "a hotbed of pan-Polynesian culture." His friends hailed from all of the seven Pacific Island nations (Fiji, Hawaii, the Marquesas, New Zealand, Samoa, Tahiti, and Tonga), and the foods their families served are part of his childhood memories. For his latest book, Choy traveled extensively throughout Polynesia, meeting both home cooks and other chefs and sampling their wonderful food. The culture and cuisine of Pacific Island nations are unique, having been shaped by both the indigenous islanders and the various European and Asian colonists who settled there. The three predominant cuisines in Tonga, for example, are Tongan, Chinese, and Italian, while the food in Fiji includes the traditional local dishes as well as Chinese, European, and Indian fare. Choy presents recipes for both traditional and contemporary dishes, adding his own spin to many of them; most of his recipes are quite easy, and although some of the ingredients may be a bit difficult to come by, he provides detailed descriptions of the more unfamiliar ones and suggests substitutions whenever possible. The only caveat is that the recipe instructions are somewhat abbreviated; less-experienced cooks would welcome more guidance. Still, this is an accessible and groundbreaking introduction to tantalizing, previously unexplored exotic fare. An essential purchase.
Copyright 2002 Cahners Business Information, Inc.
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Book Description Hyperion. Hardcover. Condition: New. 0786864753. Seller Inventory # H5-606
Book Description Hyperion, 2002. Hardcover. Condition: New. 1. Seller Inventory # DADAX0786864753
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