Aloha Cuisine

Author : Alana Kysar
Publisher : Ten Speed Press
Page : 240 pages
File Size : 49,7 Mb
Release : 2019-03-26
Category : Cooking
ISBN : 9780399581380

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Aloha Kitchen by Alana Kysar Pdf

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 : Sam Choy
Publisher : Mutual Publishing
Page : 0 pages
File Size : 45,8 Mb
Release : 2006
Category : Hawaiian cooking
ISBN : 1566477999

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Aloha Cuisine by Sam Choy Pdf

"Chef Sam Choy presents the best recipes of his signature local fare from pupu to desserts"--Provided by publisher.

Author : Anonim
Publisher : Watermark Publishing
Page : 0 pages
File Size : 47,7 Mb
Release : 2007
Category : Cooking
ISBN : 0979676940

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A DASH of Aloha by Anonim Pdf

This book investigates the role of jazz and blues, as cultural kernels, in Komunyakaa s "Copacetic" using dual inheritance theory as a reading mechanism. The book divides Copacetic into four groups illustrating different modes of cultural transmission through jazz and blues. The first group "African American background", (which shows signs of cultural evolution), contextualizes the study of jazz and blues as important expression of African American history and provides a necessary framework for the other three ones. The second one, "Blues as part of poems titles" illustrates horizontal transmission. The third, "Jazz and Blues figures mentioned in the poems" shows frequency-based bias. The fourth, "Jazz and Blues figures as titles of the poems" underscores the importance of these figures as model-based bias. Put together, the four groups crystallize the important role jazz and blues play as cultural kernels in the transmission of African American culture from generation to generation and to the other everywhere.

Author : Sheldon Simeon,Garrett Snyder
Publisher : Clarkson Potter
Page : 306 pages
File Size : 52,7 Mb
Release : 2021-03-30
Category : Cooking
ISBN : 9781984825834

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Cook Real Hawai'i by Sheldon Simeon,Garrett Snyder Pdf

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 : Kapiolani Community College
Publisher : Unknown
Page : 0 pages
File Size : 55,8 Mb
Release : 2011
Category : Desserts
ISBN : 1935690124

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A Sweet Dash of Aloha by Kapiolani Community College Pdf

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 : Lily Diamond
Publisher : Simon and Schuster
Page : 272 pages
File Size : 55,9 Mb
Release : 2017-05-02
Category : Cooking
ISBN : 9781501123412

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Kale & Caramel by Lily Diamond Pdf

Born out of the popular blog Kale & Caramel, this sumptuously photographed and beautifully written cookbook presents eighty recipes for delicious vegan and vegetarian dishes featuring herbs and flowers, as well as luxurious do-it-yourself beauty products. Plant-whisperer, writer, and photographer Lily Diamond believes that herbs and flowers have the power to nourish inside and out. “Lily’s deep connection to nature is beautifully woven throughout this personal collection of recipes,” says award-winning vegetarian chef Amy Chaplin. Each chapter celebrates an aromatic herb or flower, including basil, cilantro, fennel, mint, oregano, rosemary, sage, thyme, lavender, jasmine, rose, and orange blossom. Mollie Katzen, author of the beloved Moosewood Cookbook, calls the book “a gift, articulated through a poetic voice, original and bold.” The recipes tell a coming-of-age story through Lily’s kinship with plants, from a sun-drenched Maui childhood to healing from heartbreak and her mother’s death. With bright flavors, gorgeous scents, evocative stories, and more than one hundred photographs, Kale & Caramel creates a lush garden of experience open to harvest year round.

Author : Kapiolani Community College
Publisher : Watermark Publishing
Page : 216 pages
File Size : 46,5 Mb
Release : 2012-08-31
Category : Cooking
ISBN : 1935690132

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A Splash of Aloha by Kapiolani Community College Pdf

Hawaii's clear blue waters and thriving fish farms produce a bounty of seafood that's as healthful as it is delicious. "A Splash of Aloha," a unique guide from the Kapiolani Community College Culinary Arts Department, will help you enjoy fresh Island fish and shellfish for good health and good nutrition, too. This beautifully photographed companion volume to the bestselling "A DASH of Aloha" and "A Sweet Dash of Aloha" includes buying and safety tips, nutritional labels and nearly 100 innovative recipes for preparing Island favorites from ahi to uku, from butterfish to Kona abalone.

Author : Samuel Hideo Yamashita
Publisher : University of Hawaii Press
Page : 201 pages
File Size : 55,5 Mb
Release : 2019-05-31
Category : Cooking
ISBN : 9780824879518

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Hawai‘i Regional Cuisine by Samuel Hideo Yamashita Pdf

Samuel H. Yamashita’s Hawai‘i Regional Cuisine: The Food Movement That Changed the Way Hawai‘i Eats is the first in-depth study on the origins, philosophy, development, and legacy of Hawai‘i Regional Cuisine (HRC). The book is based on interviews with thirty-six chefs, farmers, retailers, culinary arts educators, and food writers, as well as on nearly everything written about the HRC chefs in the national and local media. Yamashita follows the history of this important regional movement from its origins in 1991 through the following decades, offering a boldly original analysis of its cuisine and impact on the islands. The founding group of twelve chefs—Sam Choy, Roger Dikon, Mark Ellman, Amy Ferguson Ota, Beverly Gannon, Jean-Marie Josselin, George Mavrothalassitis, Peter Merriman, Philippe Padovani, Gary Strehl, Alan Wong, and Roy Yamaguchi—grandly announced in August 1991 the establishment of what they called Hawai‘i Regional Cuisine. At the time, they had no idea how dramatically they would change the food scene in the islands. While they each had their own style, their common commitment to using fresh, locally sourced ingredients of the highest quality at their restaurants quickly attracted the interest of journalists writing for national newspapers and magazines. The final chapters close with a discussion of the leading chefs of the next generation and an assessment of HRC's impact on farming, fishing, ranching, aquaculture, and culinary education in the islands. Hawai‘i Regional Cuisine will satisfy those who are passionate about food and intrigued by changes in local foodways.

Author : Sam Choy
Publisher : Mutual Publishing
Page : 216 pages
File Size : 54,6 Mb
Release : 2017-11
Category : Cooking
ISBN : 1939487846

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Sam Choy's Aloha Cuisine by Sam Choy Pdf

Sam Choy's Aloha Cuisine matches and blends recipes that define Chef Sam Choy's popular Hawaii Regional Style cooking. Sam's cuisine is rooted in the multiethnic soul of the islands reflecting a melding of East and West, with distinctive Polynesian flourishes and some highly innovative twists. His recipes reflect a culinary style based on simplicity, surprises, and making opposite flavors attract and work together. The over 80 recipes, ranging from simple preparations like poke, an addictive, delicious raw seafood appetizer, to elaborate dishes like New Wave Marinated Ahi Salad, will dazzle the table and palate at your next dinner party. Most recipes are illustrated to show how the dish can presented. Sam's culinary philosophy is that food must look good through blending colors, sizes, and shapes so that it becomes memorable. All the recipes use readily available ingredients. Substitutes are indicated and a glossary helps define local ingredients. Here is Hawaii Regional Cuisine at its best by one of its master original founders. Aloha Cuisine is the ideal gift to send to islanders living away from home or take back with you to share Hawaii's new wave of cooking.

Author : Betty Liu
Publisher : HarperCollins
Page : 698 pages
File Size : 53,6 Mb
Release : 2021-03-11
Category : Cooking
ISBN : 9780062854742

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My Shanghai by Betty Liu Pdf

One of the Best Cookbooks of 2021 by the New York Times Experience the sublime beauty and flavor of one of the oldest and most delicious cuisines on earth: the food of Shanghai, China’s most exciting city, in this evocative, colorful gastronomic tour that features 100 recipes, stories, and more than 150 spectacular color photographs. Filled with galleries, museums, and gleaming skyscrapers, Shanghai is a modern metropolis and the world’s largest city proper, the home to twenty-four million inhabitants and host to eight million visitors a year. “China’s crown jewel” (Vogue), Shanghai is an up-and-coming food destination, filled with restaurants that specialize in international cuisines, fusion dishes, and chefs on the verge of the next big thing. It is also home to some of the oldest and most flavorful cooking on the planet. Betty Liu, whose family has deep roots in Shanghai and grew up eating homestyle Shanghainese food, provides an enchanting and intimate look at this city and its abundant cuisine. In this sumptuous book, part cookbook, part travelogue, part cultural study, she cuts to the heart of what makes Chinese food Chinese—the people, their stories, and their family traditions. Organized by season, My Shanghai takes us through a year in the Shanghai culinary calendar, with flavorful recipes that go beyond the standard, well-known fare, and stories that illuminate diverse communities and their food rituals. Chinese food is rarely associated with seasonality. Yet as Liu reveals, the way the Shanghainese interact with the seasons is the essence of their cooking: what is on a dinner table is dictated by what is available in the surrounding waters and fields. Live seafood, fresh meat, and ripe vegetables and fruits are used in harmony with spices to create a variety of refined dishes all through the year. My Shanghai allows everyone to enjoy the homestyle food Chinese people have eaten for centuries, in the context of how we cook today. Liu demystifies Chinese cuisine for home cooks, providing recipes for family favorites that have been passed down through generations as well as authentic street food: her mother’s lion’s head meatballs, mung bean soup, and weekday stir-fries; her father-in-law’s pride and joy, the Nanjing salted duck; the classic red-braised pork belly (as well as a riff to turn them into gua bao!); and core basics like high stock, wontons, and fried rice. In My Shanghai, there is something for everyone—beloved noodle and dumpling dishes, as well as surprisingly light fare. Though they harken back centuries, the dishes in this outstanding book are thoroughly modern—fresh and vibrant, sophisticated yet understated, and all bursting with complex flavors that will please even the most discriminating or adventurous palate.

Author : Rick Rodgers
Publisher : Unknown
Page : 221 pages
File Size : 53,6 Mb
Release : 2015
Category : Electronic
ISBN : 1452142009

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Flavors of Aloha by Rick Rodgers Pdf

Author : Christine Tizzard
Publisher : Appetite by Random House
Page : 499 pages
File Size : 55,9 Mb
Release : 2021-09-07
Category : Cooking
ISBN : 9780525610663

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Cook More, Waste Less by Christine Tizzard Pdf

An indispensable cookbook of delicious, flexible recipes, and easy, everyday solutions to reduce the amount of food waste you produce—for life. THE STATS ON FOOD WASTE ARE STAGGERING: currently one-third of all the food produced in the world is thrown away. Going zero-waste with food isn’t some-thing we’ll reach overnight, nor is it a hard and fast rule; but it’s something we should all be moving towards—to help the environment, and our own wallets too! Cook More, Waste Less uses recipe icons to guide you, and shows you how, for example, to cook a hearty Pot Roast and turn the leftovers into a Savory Pie, and then use the bones to make a stock to freeze for when you next make soup. And, how to make a meal of Simple Roasted Vegetables, then whip up a frittata the next morning, and use any scraps for Stone Soup. If you’ve got some extra rice? Turn it into Fancy Fried Rice with other ingredients in your fridge, or Leftover Rice Pudding for dessert. Fruit going soft? Turn it into Any Way Marmalade, or use banana peels for This Bread is Bananas. Fresh herbs or greens wilting? Put them in a pesto! Christine also includes guides on how to mix and match any array of vegetables, meats, and plant-based proteins for flexible, fast recipe ideas like Pasta Night or Taco Tuesdays. This definitive cookbook even looks beyond meals to other creative uses for extra foods, like making pet treats, beauty treatments, and home cleaning products, and it features advice from other experts—such as composting tips from Carson Arthur, and food waste solutions from Anna Olson, Bob Blumer, and Todd Perrin. Cook More, Waste Less is a life-changing cookbook that gives you simple and actionable steps on what you’ll cook next—and what you won’t throw away.

Author : Julie Albert,Lisa Gnat
Publisher : Appetite by Random House
Page : 336 pages
File Size : 47,7 Mb
Release : 2020-10-06
Category : Cooking
ISBN : 9780525610557

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The Bite Me Balance Cookbook by Julie Albert,Lisa Gnat Pdf

Ditch diets forever because The Bite Me Balance Cookbook, chock full of easy, healthy recipes (and occasional treats), is sure to help you get (and stay) in your happy pants. When the number one question you are asked is, "How do you eat dessert and still do up your pants?" you know that you have to share your answers. Enter Bite Me sisters Julie Albert and Lisa Gnat, the saucy siblings who have said buh-bye to the fad diet world, forced the food police into early retirement, and figured out the secret to waist management: moderation. While this mindful approach to eating is neither sexy nor a magic bullet, it works--and for a lifetime at that. In The Bite Me Balance Cookbook, Julie and Lisa whip up 138 delicious, easy-to-follow recipes for breakfast and brunch, lunch, weeknight dinners, and special gatherings. No matter your challenge (you want healthy food that's scrumptious and satisfying, your friends are gluten-free, your mother-in-law's coming to dinner, your kids are famished and need to eat NOW) The Bite Me Balance Cookbook has you covered. Packed full of helpful tips and tricks, a wide array of foolproof recipes (75% healthy, 25% butter!) to suit every occasion, and belly laughs with these tell-it-like-it-is sisters, this book is guaranteed to set you up for success in the kitchen and at the table. The Bite Me Balance Cookbook is what you've been waiting for: an approachable, fun, and funny roadmap to guide you towards a perfect healthy and happy balance.

Author : Cathy Chaplin
Publisher : Rowman & Littlefield
Page : 368 pages
File Size : 41,9 Mb
Release : 2013-12-17
Category : Travel
ISBN : 9781493006663

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Food Lovers' Guide to® Los Angeles by Cathy Chaplin Pdf

The Best Restaurants, Markets & Local Culinary Offerings The ultimate guides to the food scene in their respective states or regions, these books provide the inside scoop on the best places to find, enjoy, and celebrate local culinary offerings. Engagingly written by local authorities, they are a one-stop for residents and visitors alike to find producers and purveyors of tasty local specialties, as well as a rich array of other, indispensable food-related information including: • Favorite restaurants and landmark eateries • Farmers markets and farm stands • Specialty food shops, markets and products • Food festivals and culinary events • Places to pick your own produce • Recipes from top local chefs • The best cafes, taverns, wineries, and brewpubs

Author : James Gould-Porter
Publisher : Ryland Peters & Small
Page : 411 pages
File Size : 42,6 Mb
Release : 2022-04-12
Category : Cooking
ISBN : 9781788794596

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The Island Poké Cookbook by James Gould-Porter Pdf

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.