IslandTravelBooks.com: Island Cuisine: SAM CHOY'S ISLAND FLAVORS

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SAM CHOY'S ISLAND FLAVORS
enlarge	Authors: Sam Choy, U`i Goldsberry, Steven Goldsberry Publisher: Hyperion Category: Book List Price: ~~$27.95~~ Buy Used: $9.21 You Save: $18.74 (67%) Rating: 17 reviews Sales Rank: 239560 Media: Hardcover Edition: 1st ed Pages: 352 Number Of Items: 1 Shipping Weight (lbs): 1.7 Dimensions (in): 9.6 x 8 x 1.4 ISBN: 0786864745 Dewey Decimal Number: 641.59969 EAN: 9780786864744 ASIN: 0786864745 Publication Date: April 14, 1999 Availability: Usually ships in 1-2 business days Condition: Ships within 24 hours - Never Read!


Editorial Reviews: Amazon.com Hawaiian chef Sam Choy is sassy and sweet. So are the flavors of his food. Choy's cooking is hapu, a hybrid of Polynesian, Japanese, Chinese, Korean, and European influences, combined in what he calls local-style cooking. In Wok-Seared Shrimp with Pepper-Papaya-Pineapple Chutney, a typical example, Choy marinates the main ingredient, then stir-fries it, and serves it with a colorful accompaniment. Fish or seafood stars in many dishes. Choy's marinades are generally a blend of garlic, ginger, soy sauce, and sugar, with varying accents of scallion, sesame oil, and hot peppers. Both the preparation of ingredients and the cooking method are quick for most dishes. The accompaniment, often a salsa or chutney, is usually a toss-together of chopped fresh fruits and vegetables that can be made ahead of time. Choy takes pride in his Hawaiian heritage. He talks about his family and local goings-on. His Catfish in Sweet and Sour Sauce supports local farming of this freshwater fish. Enticing, succulent Hibachi Pineapple Spears were invented one day at the beach to please the kids. A fish-lovers delight, this book also offers appealing chicken recipes: Quick and Easy Shoyu Chicken, made with teriyaki sauce, will please just about everyone. Sixteen color pages help you present dishes as nicely as Choy does at his restaurants. If you can chop, stir-fry, and grill, Sam Choy's Island Cooking provides a fast, fun taste trip to the tropics. Don't miss the desserts and exotic drinks, like Lava Flow and Kona MacFreeze. --Dana Jacobi Product Description Hawaiian chef Sam Choy is sassy and sweet. So are the flavors of his food. Choy's cooking is hapu, a hybrid of Polynesian, Japanese, Chinese, Korean, and European influences, combined in what he calls local-style cooking. In Wok-Seared Shrimp with Pepper-Papaya-Pineapple Chutney, a typical example, Choy marinates the main ingredient, then stir-fries it, and serves it with a colorful accompaniment. Fish or seafood stars in many dishes. Choy's marinades are generally a blend of garlic, ginger, soy sauce, and sugar, with varying accents of scallion, sesame oil, and hot peppers. Both the preparation of ingredients and the cooking method are quick for most dishes. The accompaniment, often a salsa or chutney, is usually a toss-together of chopped fresh fruits and vegetables that can be made ahead of time. Choy takes pride in his Hawaiian heritage. He talks about his family and local goings-on. His Catfish in Sweet and Sour Sauce supports local farming of this freshwater fish. Enticing, succulent Hibachi Pineapple Spears were invented one day at the beach to please the kids. A fish-lovers delight, this book also offers appealing chicken recipes: Quick and Easy Shoyu Chicken, made with teriyaki sauce, will please just about everyone. Sixteen color pages help you present dishes as nicely as Choy does at his restaurants. If you can chop, stir-fry, and grill, Sam Choy's Island Cooking provides a fast, fun taste trip to the tropics. Don't miss the desserts and exotic drinks, like Lava Flow and Kona MacFreeze. --Dana Jacobi

Customer Reviews: Read 12 more reviews... Island Flavors at Home February 16, 2008 Judy (Minneapolis MN USA) Wonderful book of the Island's favorites along with Sam's favorites. The food in Hawaii is delicious and this is a welcome addition to my shelf for bringing those flavors to home when we can't be there. This is one of my favorites of Sam's book because anyone can cook from it. One major complaint... July 12, 2007 Gina Emacs (LI, NY, USA) 0 out of 1 found this review helpful I haven't tried to make anything yet and it's mainly because I don't know what each dish is simply by it's title. There are only a few photos of his dishes (and they're not next to the recipe, the few given are all in the center of the book). I like to know what a recipe should look like when it's done so I know I've done it right - this book seriously lacks in that department, something I find very important in a cookbook. However, if that doesn't bother you and you just want the recipes, I'm sure it's great because Sam's a great chef. Read, learn, laugh and cook May 28, 2004 H. L. Thomas (Athens, GA) 7 out of 7 found this review helpful With an UKU here and an OPAKA PAKA there, a touch of mango and crushed lemon grass, coconut hull fires and roasted HAPU UPU U, new ways to whisk a mother hollandaise,and flavors that jump right up off the page.That is Sam Choy's Island Flavors. When exploring new techniques and language in cooking it really is irrelevant if the recipes are complicated, compound, simple or sublime, what matters is if they work. The recipes in Island Flavors work. Too often the reader/cook is duped into buying a cookbook by the way it looks and the food displayed, or by the hype and narrative of paid critics and TV shows. Thankfully there is no illusion to this cookbook. I have found the recipes to be both true to the pan, and true to the palate. This is a highly recommended cookbook for the novice as well as the more experienced cook. It is full of great information, and you can feel Sam Choy's love of food throughout the book. Food is love so why not read and cook with those who love the craft, and leave the dilletantes of cuisine to gather dust on the backshelves, or in the late night hours of Emeril hell. Sam Choy cooks great food, is a great chef, and is a great food writer. Cook along with him as you read and you will understand why so many of the great chefs are smiling all the time. Food this lively can only make you happy. One of the best cookbooks I own (and I own 80+) May 6, 2003 Don Riddick (Birmingham, AL, United States) 7 out of 8 found this review helpful All of Sam Choy's books are good, but this one has a special place in my kitchen, because it covers the gamut of dishes. Unlike his seafood and Poke books, Sam provides some of the finest "home cooking" recipes of the islands. Well done! Take Me Back To The Islands! March 30, 2003 5 out of 6 found this review helpful Sam Choy has always made cooking hawaiian style simple for me. I like his sense of humor and food combinations. My only problem is finding fresh ingredients here in eastern Washington. I use this book primarily for summer luau parties and impress all my friends. It has lots of variety.

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