Sam Choy's Polynesian Kitchen: More Than 150 Authentic Dishes from One of the World's Most Delicious and Overlooked Cuisines
Hawaiian chef and restaurant owner Choy (Sam Choy's Island Flavors) brings to the table his island tales and food with this delightful new volume. Filled with anecdotes and photographs of his visits and the food memories associated with each voyage, he travels as far south as New Zealand, taking in along the way such far-reaching islands as Samoa, Tonga and Tahiti. Starting with a very full section covering the ingredients used throughout the book, Choy discusses the various culinary influences: from the Chinese in Fiji and Samoa and the French in the Marquesas, to the Indian British impact throughout the regions. Whether it's the Ginger-Scallion Fried Rice from Fiji, or the piquant sweet-sour flavors of the Kau'u Orange-Ginger Chicken from Hawaii, the recipes offer simple techniques and full fresh flavors. Cooks will recognize the many staple ingredients such as orange juice and coconut milk, which appear regularly throughout the book in such combinations as Baked Snapper with Orange-Coconut Sauce of the Marquesas, or Samoan Coconut Rice and Baked Banana Vanilla Custard from Tahiti. In bringing together the groups of recipes, Choy conveys a light yet satisfying cuisine that enchants the taste buds and expands one's knowledge of Polynesian cuisine.Copyright 2002 Cahners Business Information, Inc.