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Fresh, healthful ingredients, unexpected combinations of spicy and sweet, and low-key preparation characterize the dishes Hawaiians have been enjoying since Choy opened his first restaurant in 1991. But the key to his unique style is in the brilliant marriage of a main ingredient, a marinade, and a sauce to form a rich, complex taste.
Here are more than 200 dishes, such as Spicy Chicken Wingettes, Big Island Avocado Bisque, Pan-Fried Catfish with Sam’s Sweet and Sour Sauce, Smoked Shrimp with Mango Salsa, Macadamia Nut Chicken Breasts with Tropical Marmalade, and Papaya Passion Fruit Cake.
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Previews available in: English
Subjects
Hawaiian cookery, Hawaiian cookingEdition | Availability |
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Edition Notes
Includes index, contains a 16-page insert of color photographs.
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The Physical Object
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Feedback?February 28, 2020 | Edited by MARC Bot | remove fake subjects |
May 21, 2019 | Edited by MARC Bot | import existing book |
July 14, 2017 | Edited by Mek | adding subject: Internet Archive Wishlist |
April 28, 2010 | Edited by Open Library Bot | Linked existing covers to the work. |
December 9, 2009 | Created by WorkBot | add works page |