Culinary junkies know him as the man who put Hawaiian regional cuisine on the map, Americans at large know him as the popular public television host, while folks from all over the world flock to his restaurants (over 30 in all). Roy Yamaguchi has impeccable credentials, and a distinctive cooking style that blends Pan-Pacific ingredients with European style sauces and cooking techniques. The result is the fusion cuisine that changed the way America eats.

Fish and seafood have always been the cornerstones of Roy's restaurants, but this book will allow you to recreate Chef Yamaguchi's incredible seafood dishes at home. Of course, Roy's is known for using the freshest local ingredients accented by bold Asian spices. The author begins each chapter by introducing the uses, flavors, cooking qualities, and specific varieties of twenty-four types of Pacific fish and seafood - including tuna, mahi-mahi, ehu, opah, seabass, lobster, squid, shrimp, scallops and more. No need to worry that you won't be able to find everything you need in your home town, as Roy conveniently includes easy to find substitutions which will work equally well in his recipes. The food is world class gourmet fare, so expect to spend a little extra time in preparation. The effort is worth it, for the suggested sauces, accompaniments and details turn everyday seafood into delicious culinary works of art. The instructions are clear, concise and easy to follow.

Roy's Fish and Seafood is a gorgeously produced book filled with full color photos of many of the finished recipes as well as some of the breathtaking Hawaiian locales their ingredients are fished from. If you enjoy Pacific Rim cuisine, here's a wonderful opportunity to learn from the master and create some spectacular seafood dishes at home.

Sample Recipes:
See the Related Recipes box below for sample recipes from this book.