Sam Choy is Hawaii's most famous chef. He was one of the 12 chefs who created Hawaiian Regional Cuisine, a culinary movement that changed eating in the islands. Choy's cooking is hapu, a hybrid of Polynesian, Japanese, Chinese, Korean, and European influences, combined in what he calls local-style cooking.
Sam Choy's cooking illustrates the maturation of a Hawaiian cooking style whereby native fruits, vegetables, and seafood
combine to make new and unique dishes.
With over 80 recipes to please your palate, this book includes both Sams innovations as well as his renditions of Island favorites. They range from simple preparations like poke to more elaborate and beautiful dishes.
Sam Choy and The Mâkaha Sons, two names synonymous with luau in Hawaii have come together to create this cookbook and CD combo, a first in Hawaii. From "straight Hawaiian-style Poke" to mouth-watering kalua pig and cabbage, this book has it all to help you plan a successful Hawaiian luau
including the music.
An array of delightful recipes using seafood ranging from appetizers to deserts.
Hawaii's favorite chef shares more of his award-winning, mouth-watering Hawaii-Pacific cuisine recipes. Using fresh, common ingredients, Sam provides over 150 recipes for any occasionfrom simple pupus to tailgate parties to favorite island entréesall with friendly, easy-to-follow directions.
In Sam Choys words: "A good wok is the foundation of a kitchen." Sam shares the secrets of wok cooking and some of his tastiest wok recipes in his latest, easy-to-follow cookbook. From light dishes like the Chicken Avocado and Papaya Salad to the crispy Crab Bienet to Sams Simple Steamed Mahimahi with Ginger and Pickled Plum. Sam Choy Woks the Wok has something for everyone. Recipes for Sams signature sauces and dressings are also included.
Chef Sam Choy shares his recipes and secret cooking tips with children around the world to bring kids back into the kitchen. Sam Choys Cooking with Kids is for beginners and those with some cooking experience, with recipes labeled "Easy," "Medium," and "Advanced." Sam Choy also includes safety tips for the kitchen and tips for parents cooking with their keiki.
This is Sam's 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 Sams own travels through Polynesia, represent the islands eclectic cuisine, which borrows techniques and tastes from Europe, China, and India, but is unique unto itself.