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The Choy Of Cooking: Sam Choy's Island Cuisine

A great cookbook.

Hardcover: 240 pages

Publisher: Mutual Publishing; 1st edition (November 1, 1996)

Language: English

ISBN-10: 1566471281

ISBN-13: 978-1566471282

Product Dimensions: 1 x 10.5 x 10.5 inches

Shipping Weight: 2.6 pounds

Average Customer Review: 4.8 out of 5 stars  See all reviews (5 customer reviews)

Best Sellers Rank: #1,294,376 in Books (See Top 100 in Books) #102 in Books > Cookbooks, Food & Wine > Regional & International > U.S. Regional > Hawaii #1071 in Books > Cookbooks, Food & Wine > Special Diet > Low Fat

Back in March 1997, I met the author of this week's cookbook review. Sam Choy a Hawaiian native and down-to-earth chef is the author of The Choy of Cooking published by Mutual Publishing. Choy lives in Kona where he has one of his Sam Choy's Restaurant (others are in Tokyo, Honolulu and Oahu ). This the second book by this author who has many ties to the Philadelphia region. No expense has been spared for this cookbook, with full color pictures on almost every page and printed on a high gloss paper.When I met Sam, I had a few minutes to talk to him and he truly loves what he does. During the dinner that he had prepared, I had an opportunity to sample three of the dishes from this book. Bella Mushroom Salad that featured Arugula and lettuce mounded high with roasted red pepper and scattered slices of Portobello mushrooms. Circling the salad was a dressing based on plum tomatoes and garlic. Topping the entire salad was fresh grated cheese. Then I tried a fabulous Ginger, Ginger Steamed Mussels. The mussels were tender and almost sweet. The juice had flavors of ginger, cilantro and onion giving the soup an almost lime twang, making this an outstanding dish. The last item was a dessert listed in the book as Macadamia Nut Dried Papaya Bread Pudding, a work of art offering a dense but mostly moist piece of bread pudding surrounded by a medley of pineapple and mango chunks as well as strawberry halves with whipped cream almost offering three separate desserts to create one masterpiece.

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