Roy's Feasts from Hawaii by Roy Yamaguchi and John Harrisson

  • Roy's kalua pork quesadillas with smoked mozzarella, avocado, and lomi lomi salmon

    from Roy's Feasts from Hawaii Roy's Feasts from Hawaii by Roy Yamaguchi and John Harrisson

    • Categories: Grills & BBQ; Sandwiches & burgers; Appetizers / starters; Hawaiian
    • Ingredients: salmon fillets; scallions; Maui onions; tomatoes; pork shoulder; corn tortillas; smoked mozzarella cheese; avocados; spinach
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Notes about this book

  • aud527 on March 21, 2016

    Terrific looking recipes, but most require so many ingredients that you could afford dinner at Roy's Restaurant for the price of the shopping trip to obtain them.

Notes about Recipes in this book

  • Roy's house pasta with chicken and shrimp in sun-dried tomato sauce

    • sharon_u2r8gt on May 04, 2026

      Made this with Japanese udon noodles and chicken - first the Neopalatan sauce, then the Sundried Tomato sauce to toss in veggies, chicken and noodles. Used basil, thyme and parsley. Delicious!

  • Ravioli of lamb, goat cheese, and pesto with Napoletana sauce

    • Acarroll on June 17, 2022

      This was nothing short of epic. Definitely one of the top 5 things I've ever cooked. A bit labor intensive, but SO good. And leftovers heated beautifully. I didn't think the prosciutto added anything, it was just there. And I think the ratio of goat cheese to the rest of the filling was too much. Next time I would half the goat cheese. But seriously, make this dish. Wow.

  • Thai-style curried vegetables

    • lorloff on June 11, 2013

      I made the sauce in a Vitamix without heating it on the stove. It came out wonderfully. It was so good we used 3/4 of a cup of sauce instead of the 1/4 called for in the recipe. Substituted organic zucchini for the eggplant.

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  • ISBN 10 0898156378
  • ISBN 13 9780898156379
  • Published May 01 1995
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Ten Speed Press
  • Imprint Ten Speed Press

Publishers Text

A feast for the eyes as well as the palate, this is the ultimate presentation of the exquisite flavors of Hawaii and the Pacific Rim. Boldly reinventing Hawaiian cuisine, award-winning chef Roy Yamaguchi emphasizes exotic seafood and fresh island ingredients, while borrowing techniques and flavors from European and Asian cooking. With favorites like Ahi Tartare with Crispy Polenta and Teriyaki Duck Salad with Candied Pecans and Papaya, this landmark book will help home cooks savor the tastes of the tropics no matter where they live.
  • More than 150 innovative recipes from Roy Yamaguchi's world-famous Hawaiian fusion restaurants.
  • Includes more than 100 full-color photos of Roy's vibrant dishes and Hawaii's natural beauty.
  • The hardcover edition has sold 100,000 copies.

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