Bøger af Sam Choy

Join celebrity chef Sam Choy in this little celebration of Hawaii's cuisine. Though the book is tiny, it will satisfy some mighty appetites and introduce you to the world of Hawaiian regional cuisine! Whether it's stick-to-the-ribs home cooking like Grandma's Meatloaf and Garlic Mashed potatoes, or elegant party fare like Crusted Ono with Papaya-Mango Salsa, these treasured dishes are sure to be loved by hearty eaters of all kinds. Detailed and easy to follow, Sam's recipes are also surprisingly quick to prepare. Whether you're hungry for traditional luau favorites or want to sample the best of Hawaii's contemporary kitchens, Sam Choy's Little Hawaiian Cookbook makes cooking easy and fun.

Chef Sam Choy had his first bite of 'ulu as a child growing up in Lā'ie, on O'ahu's North Shore, in a neighborhood where everyone had a breadfruit tree in their yard. Sam learned methods of preparing 'ulu from both family and neighbors who originated from all over the Pacific, bringing to Hawai'i their cherished traditions. This upbringing permeates his entire professional career. Sam Choy's 'Ulu Cookbook is a rare recipe collection devoted to a truly Hawaiian and Polynesian staple. The recipes are Sam's own, from friends, and the Hawai'i 'Ulu Cooperative, who partnered in creating this book. Galyn Wong, who felt passionately about 'ulu's health values, pioneered with Sam the idea of an entire book devoted to what she considered was a wonder food. The book comes at an ideal time for home cooks now that the Hawai'i 'Ulu Cooperative has helped to increase supply and make frozen, recipe-ready 'ulu available throughout the islands and even by mail order. The recipes are both traditional and contemporary: 'Ulu chips with a multitude of dips to accompany them. Salads that pair 'ulu with other island favorites like hō'i'o (fern shoots). Soups made substantial and creamy through the magic of 'ulu. Burgers, croquettes, and more--including a host of desserts.

Chef Sam Choy has been creating delicious mouth watering dishes with fresh, local island ingredients since he was a young boy helping his parents cater huge luau on Oahu's North Shore. Before the words "Farm-to-Table" ever came together, sourcing and cooking with Hawaii's traditional foods was a way of life for Sam. He has become a legend not only for his cooking but also for his outgoing personality. Appearing as a celebrity chef at special events and fundraisers, Sam is Hawaii's unofficial goodwill ambassador and the godfather of poke, a Hawaii food gone global. Sam has had several TV shows and his current show Sam Choy's In the Kitchen, is now in its second season. Sam lives in Kona on the Big Island with his wife Carol and their family. For Sam, cooking should be easy and from the heart, and this why he did this new edition of With Sam Choy. That he received so many requests to reprint the 1995 book shows that home cooks want more for their families than takeout and microwave cooking. This collection of recipes emphasizes natural farm-to-table ingredients. All the cooking is one step, including the accompanying dips and sauces. And being a Sam Choy cookbook, the recipes reflect Hawaii's ethnic culinary traditions and the original Hawaiian cooking, flavors, and ingredients with which Sam grew up.

Poke is Hawaii's food, popular everywhere in the Islands and now in many places on the mainland U.S. as well. There are so many ways to make pokeso many directions to go. Just about anything can be done. Anyone can become a creative chef mixing and matching their favorite seafood or other ingredient with the basics of soy sauce, sesame oil, and Hawaiian sea salt. With over 110 recipes, including contributions from his chef friends, Sam demonstrates poke's amazing versatilityfrom traditional poke dishes, to recipes influenced by the flavors and seasonings brought to Hawaii by Asian newcomers, through dishes patterned after ceviche, carpaccio, tartare, and other preparations of raw fish. There is even (slightly) cooked poke and the new wave of poke dishes.