Roy's Fish and Seafood

May 15, 2005
Yamaguchi opened his first restaurant in Honolulu in 1988, and there are now more than 30 of his eponymous restaurants around the world. In his first book, "Roy's Feasts from Hawaii", he celebrated the new Hawaiian cuisine. In his third, he focuses on cooking with 25 different varieties of fish and shellfish, providing a brief overview of each type (with appropriate substitutes listed as necessary), followed by fusion-style recipes such as Pan-Seared Opakapaka with Lobster-Truffle Sauce and Kabayaki Drizzle. Many of the dishes are complicated, involving multiple components and exotic and/or expensive ingredients. Ambitious home cooks are likely to find the innovative recipes in Laurent Tourondel's "Go Fish" more accessible; Yamaguchi's latest is recommended only for collections where other chefs' books are popular.

Copyright 2005 Library Journal, LLC Used with permission.