The Choy of Cooking
Sam Choy’s Island Cuisine
by Sam Choy and Catherine Enomoto
Chef Sam Choy has done it again. Hawaii’s favorite chef shares more of his award-winning, mouth-watering Hawaii Pacific cuisine recipes. Includes low-fat tips, nutritional analyses, and a variety of preparation methods. Based on his unique Kona style—a blend of Asian, Polynesian, and Hawaiian traditional and contemporary foods, with a classic European flair—this collection of 150 recipes elevates Pacific cuisine to an exciting new culinary level.
10" x 10", 240 pp, 112 color photographs; ISBN 1-56647-128-1, Hardcover
With Sam Choy:
Cooking From the Heart
by Sam Choy
A visit with colorful Sam Choy and his wonderful world of island cooking. Here is authentic Hawaiian cuisine at its best, along with a day at Sam’s restaurants, visits with local farmers and fishermen, and Sam “talking cooking story.” More than 150 recipes highlight Sam’s true Hawaii cuisine, including the magic he creates using his tropical culinary style to bring a bit of Hawaii to the table. The ingredients — fish freshly caught in island waters, fresh-water shrimp from the aqua ponds in Kahuku, Kona coffee, or fresh pineapple — come together to create a potpourri of favorite island-flavor dishes.
10" x 10", 224 pp; ISBN 1-56647-098-6; Coffee table; 100 color photos
Eating Well In Hawaii
Fish and Poi Chefs’ Low-Fat Recipes
by Patricia and Alfred Salvador Jr. and Dr. Joannie Dobbs
Low-fat cooking has now entered the age of delicious cuisine. Combining fresh flavors with simple techniques, these recipes show everyone the easy skills necessary to cook healthy or nutritious low-fat meals. Includes nutritional analyses and diabetic exchanges; 100% low-fat with 60% of recipes meeting the stricter federal guidelines for "healthy".
6" x 9", 256 pp; ISBN 1-56647-177-X, Hardcover
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The Choy of Cooking
With Sam Choy:
Eating Well In Hawaii