Sam Choy's Polynesian Kitchen (Hardcover) by Choy, Sam
Hardcover; Published 6/22/2002; 314 Pages; ISBN 9780786864751
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With several acclaimed cookbooks to his credit, Sam Choy, already Hawaii's most recognized chef, is a rising star on the mainland as well. Sam's newest book is the 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 Sam's own travels through Polynesia, represent the islands' eclectic cuisine, which borrows techniques and tastes from Europe, China, and India, but is unique unto itself.
From Coconut Lemongrass Baby Back Ribs and Pacific Gazpacho with Baby Shrimp to Cinnamon Chicken and Tahitian Nicoise Salad, Sam's penchant for fresh and simple-to-make food shines through each winning recipe.
Sixteen pages of beautiful photographs, his lively commentary , and an innovative, colorful design will inspire cooks of all skill levels to try this wonderfully flavorful and underappreciated cuisine.
I am a Chef by profession and an Executive Chef for a large Forida resort. I had to plan a Luau for 250 people and used this book almost exclusively. The guests were wowed and amazed and very happy with the end result. I have since booked three more polynesian themed events from the first event. Could not have done it without Sam Choy's book. Thank you Chef Choy!
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