Sam Choy's island flavors
By: written by Sam Choy ; with Uʻi and Steven Goldsberry ; photographs by Douglas Peebles.
Contributors: Goldsberry, Uʻi.; Goldsberry, Steven, 1949-; Peebles, Douglas.
Edition: 1st ed.
Publisher: Hyperion
Published: 1999
Place of publication: New York
Language: eng
Format: Hardcover
Number of pages: 340
Subjects: Hawaiian cookery.
Other titles: Island flavors
Description: 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.
Notes: Includes index, contains a 16-page insert of color photographs.