Customer Rating: 
Summary: A must have for for fish lovers. Simple, Flavorful and Clean.
Comment: This is a must have for every library of cookbooks. The recipies translate very well in the home kichen. Although Roy's "Roy's Fish and Seafood: Recipies from the Pacific Rim"(a newer book) share some of the same recipies and has many that are new and wonderful, "Roy's Feasts from Hawaii", is the first book to add if you dont have it. it tends to be a little more simple and focused.
Customer Rating:
Summary: Cure for stagnant cooking
Comment: I've owned and used "Feasts from Hawaii" for several years. Roy's combination of asian flavors and french cooking techniques brings new excitement to your dinner table. Yes, the recipes are labor intensive and it is essential to have a source for asian ingredients as well as excellent seafood, but the results will make you feel you have discovered NEW FOOD! His pizza dough, which is sweetened with honey, is one of the best. You can pare down the recipes and serve interesting food or go for the presentation and cook like a pro. I would recommend this book to anyone who feels their cooking is growing stagnant with repeat flavors and themes. The recipes are challenging enough to make the work interesting and your family or guests will be completely content. Also, many of the sauces required for "a drizzle or drops" can be frozen and used as needed, or be a basis for other dinners during the week.
Customer Rating: 
Summary: Beautiful but Labor Intensive
Comment: Anyone who has eaten at Roy's will undoubtedly get excited at the prospect of making something out of this book. The layout alone will be inspiring with all the beautiful pictures of Hawaii and the food itself. However, novices beware, this is not cooking 101. There is quite a bit of prep for most recipes - sauces that need to be made requiring a multitude of ingredients before you even get to the core of the recipe - resulting in hours of work. I could see this being ok in a restaurant environment where many of these things are made in advance and put together on order, but for the haole home cook it is a little much. Additionally, I have never been that happy with the results of my labor. My husband and I are fairly good cooks and always look at each other as we ponder why it is just not as good as we think it should be. Maybe it is missing the view of Molokini, I don't know.
Customer Rating:
Summary: Great book!
Comment: I bought this book after eating at the restaurant in Palm Springs. I'm in no way the most experienced cook out there, but I had no trouble understanding the directions - even to fix his Peking-style duck - and the recipes I prepared tasted almost as good as the restaurant.If you don't live near an Asian grocery, you may have trouble finding some ingredients. However, most of the "foreign" ingredients called for are very common at any Asian store - even a very small one. I was even able to get the specific brand of red chile paste he recommended at a tiny Asian market by my house without going to the larger Asian grocery downtown.
Plus, most of his recipes do call for the same basic chili pastes and spices, so I wasn't discouraged by the thought of buying a whole bunch of bottles only to use a teaspoon out of each one.
Excellent book, and well worth the money, in my opinion.
Customer Rating:
Summary: Eaten at restaurant, but haven't gotten the book yet
Comment: I have eaten at Roy's (Seattle) three times now. Each time, I have loved the seafood! Not only were the dishes excellent, but the presentation was awesome as well. As I said, I don't have the book, but I highly recommend the restaurants. :) I plan to buy the book too, since I love preparing nice dinners for my friends & boyfriend.
