The South Pacific Cookbook
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Author | : Victor Bennett |
Publisher | : |
Total Pages | : 222 |
Release | : 1970 |
Genre | : Cooking |
ISBN | : |
Presents the ethnic origins of Polynesia and Hawaii, and the ethnic origins and food customs in Polynesia and Hawaii. A unique guide to the preparation of Polynesian dishes.
Author | : Anya Von Bremzen |
Publisher | : Workman Publishing |
Total Pages | : 436 |
Release | : 1995-01-01 |
Genre | : Cooking |
ISBN | : 9781563051722 |
Offering more than 260 recipes, a collection of Thai, Vietnamese, Australian, Malaysian, and Indonesian dishes includes tropical fruits, traditional meats, aromatic soups, and fragrant seafood in treats such as Gingered Salmon Parcels, Shrimp and Shittake Ravioli, and Jasmine Jazz Tiramisu.
Author | : Gwen Skinner |
Publisher | : Harpercollins |
Total Pages | : 272 |
Release | : 1983 |
Genre | : Cooking |
ISBN | : 9780340338759 |
Briefly outlines the history of the South Pacific, describes the cuisines of New Zealand, Samoa, Tahiti, the Solomons, and Fiji, and shares recipes for seafood, vegetables, salads, desserts, and fruit dishes
Author | : |
Publisher | : |
Total Pages | : 120 |
Release | : 19?? |
Genre | : |
ISBN | : |
Author | : Robert Oliver |
Publisher | : Godwit |
Total Pages | : 493 |
Release | : 2010 |
Genre | : Cooking, Pacific Island |
ISBN | : 9781869621759 |
Winner of the 2011 Best Cookbook at the Gourmand Cookbook Awards. The cuisines of the South Pacific island nations are noted for their sensational use of coconut cream, fresh fruit and the most delicate fish. Away from the big resort hotels, skilled local cooks make the most delicious meals, whose range would surprise most tourists. Two years ago, New Zealand-born chef Robert Oliver, who has had a stellar career in the United States restaurant industry, went back to Fiji, where he grew up, to rediscover the art of Pacific cooking. He travelled to Tonga, Tahiti, Samoa, Fiji, Vanuatu and the Cook Islands to track down the most skilled local cooks. This outstanding, landmark table-thumper of a book brings together a treasury of South Pacific cooking, arranged country by country, with 90-plus recipes and photos that capture the essence of the Pacific. And there's much more than just recipes, it's a culinary journey. Along the way Robert pauses to tell fascinating stories from his encounters with both local cooks and food producers. Flipping through its pages is like going on holiday!
Author | : Jack Denton Scott |
Publisher | : |
Total Pages | : 148 |
Release | : 1977 |
Genre | : Cooking, Polynesian |
ISBN | : |
Author | : Peter Kuruvita |
Publisher | : Hardie Grant |
Total Pages | : 0 |
Release | : 2013-09-17 |
Genre | : Cooking |
ISBN | : 9781742705118 |
Featuring recipes and beautiful location photography from Kuruvita's successful SBS television shows, Island Feast and My Sri Lanka. In My Feast, Peter explores the spirit and rich culture of Sri Lanka, The Philippines, Cook Islands, Indonesia and Vanuatu, and shares the secrets of their unique cuisines, blending traditional cookery from these remarkable and locations with Peter's own unique style of cooking. The book is broken into 7 chapters, categorised by type of food (street food, seafood, meat and poultry, etc), rather than geography - so every chapter is a dynamic exploration of the island nations of our closest neighbours.
Author | : Robert Oliver |
Publisher | : |
Total Pages | : 0 |
Release | : 2024-10 |
Genre | : Cooking |
ISBN | : 9781991016805 |
Compiled by award-winning chef, judge and TV host Robert Oliver, Eat Pacific includes 139 zesty recipes from Fiji, Samoa, the Kingdom of Tonga, the Cook Islands, Vanuatu, Niue, Solomon Islands, Tuvalu, Tahiti, New Caledonia and Papua New Guinea, taken from the popular TV series Pacific Island Food Revolution, now in its third season. There's more than healthy, tasty, affordable food, however. This book has a powerful health and food-sovereignty message: local food cultures hold the key to better diets, economic sustainability and combating diseases such as diabetes and obesity.
Author | : Greg Easter |
Publisher | : International Cuisine Press |
Total Pages | : 276 |
Release | : 2009-08 |
Genre | : Cooking |
ISBN | : 9781934939581 |
Easter reveals long-forgotten methods of producing cocktails from over a century of his family's business in the liquor trade before, during, and after Prohibition, and extensive experiences traveling around the world, from Polynesia to Eastern Europe.
Author | : James Gould-Porter |
Publisher | : Ryland Peters & Small |
Total Pages | : 411 |
Release | : 2022-04-12 |
Genre | : Cooking |
ISBN | : 1788794591 |
The Hawaiian people have a laid-back love of life, and Island Poké's restaurants are committed to sharing this ethos and the authentic flavours from these shores in over 65 recipes. Poké (pronounced Po-Keh) means to 'slice' or 'dice' in Hawaiian but it has evolved to become the Hawaiian staple of sliced raw fish served on rice with many condiments and toppings. Fusing the joy of real Hawaiian food, which is a delicious fusion of many cuisines including Polynesian, Japanese, Chinese, South American, Pacific Rim and even Portuguese influences. The book includes recipes for popular poké dishes sold in the Island Poké restaurant such as classic Spicy Ahi and Golden Beetroot with Chilli Lime Shoyu. There are multicultural Pacific Rim inspired dishes such as Sea Bass Crudo, Teriyaki Salmon Chirashi and Baja Poke Tostadas. Famous Luau feasting recipes include Pacific Chowder and Huli Huli Chicken. Finally, a chapter showcasing tropical brunches and bakes includes Açaí Bowls and Courgette and Pecan Loaf. First Published in 2018, this is a new edition.