What Hawaii Likes To Eat
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| Author | : Muriel Miura |
| Publisher | : Mutual Publishing |
| Total Pages | : 0 |
| Release | : 2009 |
| Genre | : Hawaiian cooking |
| ISBN | : 9781566479066 |
This encore presentation of select recipes that help define Hawai'i's unique palate continues to answer the question: What do Hawai'i folk like to eat? There weren't enough pages in the first book, "What Hawai'i Likes To Eat", to include all our favorite recipes, so consider this the second course. Presented is a new collection of over 145 recipes--comfort food, family favorites, snacks, appetizers, ethnic fare, and gone-but-not-forgotten restaurant specialties. And we invited a special guest to dinner: Martin Wyss, from the memorable Swiss Inn, who proved that with a few local touches, Hawai'i folk would enjoy European food. Flip through the pages of the past, the present, and the contemporary and once again, you'll get a taste of Hawai'i's culinary milieu. All the recipes are easy to make--some familiar, some new, and all local. -- back cover.
| Author | : Tylun Pang |
| Publisher | : Mutual Publishing Company |
| Total Pages | : 238 |
| Release | : 2010 |
| Genre | : Cooking |
| ISBN | : 9781566479363 |
| Author | : Muriel Miura |
| Publisher | : Mutual Publishing |
| Total Pages | : 0 |
| Release | : 2007 |
| Genre | : Hawaiian cooking |
| ISBN | : 9781566478397 |
| Author | : Sheldon Simeon |
| Publisher | : Clarkson Potter |
| Total Pages | : 306 |
| Release | : 2021-03-30 |
| Genre | : Cooking |
| ISBN | : 1984825836 |
The story of Hawaiian cooking, by a two-time Top Chef finalist and Fan Favorite, through 100 recipes that embody the beautiful cross-cultural exchange of the islands. ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The New Yorker • ONE OF THE BEST COOKBOOKS OF THE YEAR: The New York Times, The Washington Post, NPR, Taste of Home, Vice, Serious Eats Even when he was winning accolades and adulation for his cooking, two-time Top Chef finalist Sheldon Simeon decided to drop what he thought he was supposed to cook as a chef. He dedicated himself instead to the local Hawai‘i food that feeds his ‘ohana—his family and neighbors. With uncomplicated, flavor-forward recipes, he shows us the many cultures that have come to create the cuisine of his beloved home: the native Hawaiian traditions, Japanese influences, Chinese cooking techniques, and dynamic Korean, Portuguese, and Filipino flavors that are closest to his heart. Through stunning photography, poignant stories, and dishes like wok-fried poke, pork dumplings made with biscuit dough, crispy cauliflower katsu, and charred huli-huli chicken slicked with a sweet-savory butter glaze, Cook Real Hawai‘i will bring a true taste of the cookouts, homes, and iconic mom and pop shops of Hawai‘i into your kitchen.
| Author | : Jean Watanabe Hee |
| Publisher | : Mutual Publishing |
| Total Pages | : 0 |
| Release | : 2002 |
| Genre | : Cooking |
| ISBN | : 9781566475709 |
Easy to make recipes from the Hawaiian Islands featuring local favorites that capture the flavors of Hawaii's cuisines such as Chinese, Japanese, Filipino, Hawaiian, Portuguese, and Southeast Asian, just to name a few.
| Author | : Alana Kysar |
| Publisher | : Ten Speed Press |
| Total Pages | : 242 |
| Release | : 2019-03-26 |
| Genre | : Cooking |
| ISBN | : 0399581367 |
From a Maui native and food blogger comes a gorgeous cookbook of 85 fresh and sunny recipes reflects the major cultures that have influenced local Hawaiʻi food over time: Native Hawaiian, Chinese, Japanese, Portuguese, Korean, Filipino, and Western. IACP AWARD FINALIST • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY NPR AND LIBRARY JOURNAL In Aloha Kitchen, Alana Kysar takes you into the homes, restaurants, and farms of Hawaiʻi, exploring the cultural and agricultural influences that have made dishes like plate lunch and poke crave-worthy culinary sensations with locals and mainlanders alike. Interweaving regional history, local knowledge, and the aloha spirit, Kysar introduces local Hawaiʻi staples like saimin, loco moco, shave ice, and shoyu chicken, tracing their geographic origin and history on the islands. As a Maui native, Kysar’s roots inform deep insights on Hawaiʻi’s multiethnic culture and food history. In Aloha Kitchen, she shares recipes that Hawaiʻi locals have made their own, blending cultural influences to arrive at the rich tradition of local Hawaiʻi cuisine. With transporting photography, accessible recipes, and engaging writing, Kysar paints an intimate and enlightening portrait of Hawaiʻi and its cultural heritage.
| Author | : Terry Shintani |
| Publisher | : Simon and Schuster |
| Total Pages | : 356 |
| Release | : 2002-01-02 |
| Genre | : Hawaiian cooking |
| ISBN | : 0671026674 |
The purpose of HAWAII DIET is to help readers maximize their health & in the process minimize their weight.
| Author | : Kapiolani Community College |
| Publisher | : |
| Total Pages | : 0 |
| Release | : 2011 |
| Genre | : Desserts |
| ISBN | : 9781935690122 |
Satisfy your sweet tooth with nearly 100 great recipes for delicious--and healthy--Hawaii snacks and desserts. In "A Sweet Dash of Aloha," the companion guide to the best-selling "A DASH of Aloha: Healthy Hawaii Cuisine and Lifestyle," the chefs and faculty of the Kapiolani Community College Culinary Arts Department present these healthful treats along with sensible alternatives, tips from the experts and seasonality charts for buying local. It's the complete guide to enjoying desserts and sweets--guilt-free! To encourage keiki to eat healthy and prepare their own nutritious food, a chapter is dedicated to child-friendly recipes. Other chapters are devoted to gluten-free dishes and alternatives to refined sugar and eggs. Each recipe is accompanied by a Nutrition Facts chart. Taste-tempters such as Chocolate-Dipped Macaroons, Peppermint Chocolate Chip Cookies, Gluten-Free Lilikoi Bars, and Almond Thumbprint Cookies, all 120 calories per serving or below, are bound to please!
| Author | : Martha Cheng |
| Publisher | : Clarkson Potter |
| Total Pages | : 98 |
| Release | : 2017-01-24 |
| Genre | : Cooking |
| ISBN | : 0451498062 |
Poke, the traditional Hawaiian snack of raw fish seasoned with soy sauce and sesame oil, has hit the mainland. On the islands, it’s the casual dish that brings everyone together—but now you can bring these flavors into your own kitchen with 45 recipes for traditional poke, modern riffs, bases, bowls, and other local-style accompaniments. From classic Shoyu Ahi to creative Uni, Lychee, and Coconut to vegetarian Mango and Jicama, poke is delicious, simple, and endlessly customizable.
| Author | : Roy Yamaguchi |
| Publisher | : |
| Total Pages | : 165 |
| Release | : 2003 |
| Genre | : Cooking |
| ISBN | : 9781580084543 |
For five seasons, Roy Yamaguchi has explored the ingredients and growers of Hawaii on his public television show, Hawaii Cooks with Roy Yamaguchi. Now, in a companion volume to the sixth season, he brings his rich culinary discoveries to home kitchens. In HAWAII COOKS, Roy introduces a comprehensive pantry that describes his favorite ingredients in detail and carefully explains how flavors, textures, and colors play off and complement each other on the plate. As a classically trained chef, Roy combines fresh, Hawaiian-grown ingredients with French cooking techniques to produce a mouthwatering collection of recipes with eastern and western influences. Recipes such as Crab and Taro Cakes with B?©arnaise Sauce, Lamb Steaks with Sweet Potato Mash and Apple-Curry Sauce, and Crab with Vanilla Sauce pack an unexpected punch in every delicious bite, bringing out the flavors of ingredients in ways that only Roy can. The companion book to Roy Yamaguchi'¬?s sixth season of Hawaii Cooks with Roy Yamaguchi, broadcast on public television. Includes an in-depth pantry section that comprises nearly a quarter of the book, a detailed description of Roy'¬?s cooking style, and 60 of Roy'¬?s signature recipes. Features full-color ingredient and styled food photography.Roy received the 1993 James Beard Foundation Award for Best Chef: Pacific Northwest.
