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Hawaii Cooks: Flavors from Roy's Pacific Rim Kitchen
Stock Photo: Cover May Be Different

Hawaii Cooks: Flavors from Roy's Pacific Rim Kitchen Hardcover - 2003

by Yamaguchi, Roy; Namkoong, Joan

  • Used
  • Fine
  • Hardcover
  • first

Description

Ten Speed Press. Fine in a fine jacket - looks bright and new. First edition stated and first printing stated with 1 also in number line on copyright page. Inscribed in felt pen by the author to a couple: "To Diane & Frank Pleasure to have met the both of you at Roy's Enjoy the book 5.08.03 Aloha Roy." . Fine. Hardcover. 1st Edition. 1st Printing. 2003.
Used - Fine
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Details

  • Title Hawaii Cooks: Flavors from Roy's Pacific Rim Kitchen
  • Author Yamaguchi, Roy; Namkoong, Joan
  • Binding Hardcover
  • Edition 1st Edition
  • Condition Used - Fine
  • Pages 224
  • Volumes 1
  • Language ENG
  • Publisher Ten Speed Press, Berkeley, California, U.S.A.
  • Date 2003
  • Illustrated Yes
  • Bookseller's Inventory # 062131
  • ISBN 9781580084543 / 1580084540
  • Weight 1.77 lbs (0.80 kg)
  • Dimensions 9.77 x 8.56 x 0.73 in (24.82 x 21.74 x 1.85 cm)
  • Library of Congress subjects Hawaiian cookery
  • Library of Congress Catalog Number 2002015182
  • Dewey Decimal Code 641.599

From the publisher

JOAN NAMKOONG is the coauthor with Roy Yamaguchi of Hawaii Cooks, and author of The Food Lover's Guide to Honolulu and Go Home, Cook Rice. She lives in cool, misty Waimea, Hawaii.


After growing up in Japan, ROY YAMAGUCHI moved to New York to train at the Culinary Institute of America. In 1988, he left the mainland to open the first Roy's, in Honolulu. In 1993, he was named Best Chef in the Pacific Northwest by the James Beard Foundation, and he now operates 33 Roy's restaurants worldwide.

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Media reviews

For me, eating and cooking are essentially the same: I like to cook what I eat and I like to eat what I cook. Mood is a factor in what I put together, but underlying it all is a Hawaii state of mind, a bond with those childhood food experiences that has evolved into a Hawaiian fusion cuisine. My cooking encompasses my Asian background and my Western training as a chef, embracing a wide range of ingredients and cooking techniques from Europe, America, Asia, and beyond. It is a bold and flavorful style that takes advantage of the freshest and best products available in Hawaii and elsewhere. -from the Introduction"Using salsas, spices, and even pancetta, Yamaguchi puts a multi-cultural spin on the familiar while honoring Hawaiian flavors." —People magazine"Yamaguchi has helped pioneer a cuisine that combines Hawaiian ingredients and traditional dishes with French, Italian, and Japanese techniques and flavors." —Bon Appetit

About the author

JOAN NAMKOONG is the coauthor with Roy Yamaguchi of "Hawaii Cooks, " and author of "The Food Lover's Guide to Honolulu" and "Go Home, Cook Rice." She lives in cool, misty Waimea, Hawaii.

After growing up in Japan, ROY YAMAGUCHI moved to New York to train at the Culinary Institute of America. In 1988, he left the mainland to open the first Roy's, in Honolulu. In 1993, he was named Best Chef in the Pacific Northwest by the James Beard Foundation, and he now operates 33 Roy's restaurants worldwide.