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Roy's Fish and Seafood
A full-color cookbook featuring 100 fish and seafood recipes as well as information about each variety of seafood from Hawaiian chef Roy Yamaguchi. Owner of the critically acclaimed Roy’s restaurants, public television host and celebrated chef Roy Yamaguchi is considered one of today’s greatest seafood chefs and has been credited with reinventing Hawaiian cuisine. In ROY’S FISH AND SEAFOOD, Chef Yamaguchi explains the uses, flavors, cooking qualities, and specific varieties of 25 key types of seafood, including tuna, mahi-mahi, ehu, opah, sea bass, lobster, squid, and scallops as well as their potential substitutions. Chef Yamaguchi has created incredible recipes for each variety of seafood, such as Roy’s Signature Blackened Ahi with Soy-Mustard Sauce, Crab and Potato-Crusted Ono with Creamed Spinach and Bacon, Pan-Seared Butterfish with Coconut Sauce and Kalua Pork Miso, and Spicy Tempura Shrimp with Mango-Avocado Salad. This collection of delicious recipes and indispensable preparation information will inform and inspire any lover of seafood.
Every Member Evangelism for Today
Now a classic work in communication of the gospel to all people has been revised and updated to make it even more vital to contemporary needs. J. E. Conant's Every Member Evangelism remains a stirring call to arms to all Christians, a call back to the divine program given by Jesus to evangelize the world. It is a manual of arms as well, showing why and how every church can fully mobilize every member in the service of Christ and his message. In this revision, Roy J. Fish completely updates the language and substitutes new examples more in line with present-day experience. Conant's vision and fervor are intact. Just as Every Member Evangelism was the standard work for the growing church of an earlier day, this new version comes at a time when the need for it has never been greater.
