Hawaiʻi Cuisine

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Aloha Kitchen

Alana Kysar
Aloha Kitchen Book PDF

Author : Alana Kysar
Publisher : Ten Speed Press
Page : 240 pages
File Size : 46,9 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.

Hawai‘i Regional Cuisine

Samuel Hideo Yamashita
Hawai i Regional Cuisine Book PDF

Author : Samuel Hideo Yamashita
Publisher : University of Hawaii Press
Page : 201 pages
File Size : 50,7 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.

Kau Kau

Arnold Hiura
Kau Kau Book PDF

Author : Arnold Hiura
Publisher : Unknown
Page : 128 pages
File Size : 40,8 Mb
Release : 2020-02-25
Category : Electronic
ISBN : 1948011263

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Kau Kau by Arnold Hiura Pdf

The beloved, bestselling book is back! Kau kau: It's the all-purpose pidgin word for food, probably derived from the Chinese "chow chow." On Hawaii's sugar and pineapple plantations, kau kau came to encompass the amazing range of foods brought to the Islands by immigrant laborers from East and West: Japanese, Portuguese, Filipinos, Puerto Ricans, Koreans and others. On the plantations, lunch break was "kau kau time," and the kau kau could be anything from adobo to chow fun to tsukemono.In Kau Kau: Cuisine and Culture in the Hawaiian Islands, author Arnold Hiura-a writer with roots in the plantation culture-explores the rich history and heritage of food in Hawaii, with little-known culinary tidbits, interviews with chefs and farmers, and a treasury of rare photos and illustrations. This hardcover book includes the essential-the "Kau Kau 100 Ethnic Potluck Primer," a guide to 100 different items commonly found in local cuisine-and the esoteric-a 1920's recipe for a "poi cocktail"-in a single, well-researched volume. From the early Polynesians to the chefs of fusion cuisine, Kau Kau follows those who have shaped Island society with their food and folkways: immigrant plantation workers from East and West, the military in wartime, modern entrepreneurs who tap the potential of local tastes and diversified agriculture, and many others.Recognized by critics and readers as a landmark chronicle of the Islands' unique culinary landscape, the book received the Hawaii Book Publishers Association's Ka Palapala Po'okela Award of Excellence in Cookbooks in 2010. The tenth anniversary reprint gives a new generation of food lovers a glimpse into the ways Hawaii's food and culture are inextricably intertwined-and why. The new edition includes fresh material exploring the evolution of food in Hawaii during the decade since the book was first published, and a foreword from respected Island chef Mark "Gooch" Noguchi of Pili Group.

The Food of Paradise

Rachel Laudan
The Food of Paradise Book PDF

Author : Rachel Laudan
Publisher : University of Hawaii Press
Page : 308 pages
File Size : 52,9 Mb
Release : 1996-08-01
Category : Cooking
ISBN : 0824817788

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The Food of Paradise by Rachel Laudan Pdf

Recent winner of a prestigious award from the Julia Child Cookbook Awards, presented by the International Association of Culinary Professionals. Lauden was given the 1997 Jane Grigson Award, presented to the book that, more than any other entered in the competition, exemplifies distinguished scholarship. Hawaii has one of the richest culinary heritages in the United States. Its contemporary regional cuisine, known as "local food" by residents, is a truly amazing fusion of diverse culinary influences. Rachel Laudan takes readers on a thoughtful, wide-ranging tour of Hawaii's farms and gardens, fish auctions and vegetable markets, fairs and carnivals, mom-and-pop stores and lunch wagons, to uncover the delightful complexities and incongruities in Hawaii's culinary history. More than 150 recipes, photographs, a bibliography of Hawaii's cookbooks, and an extensive glossary make The Food of Paradise an invaluable resource for cooks, food historians, and Hawaiiana buffs.

Cook Real Hawai'i

Sheldon Simeon,Garrett Snyder
Cook Real Hawai i Book PDF

Author : Sheldon Simeon,Garrett Snyder
Publisher : Clarkson Potter
Page : 306 pages
File Size : 55,9 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.

Ethnic Foods of Hawaiʻi

Anonim
Ethnic Foods of Hawai i Book PDF

Author : Anonim
Publisher : Bess Press
Page : 248 pages
File Size : 54,8 Mb
Release : 2000
Category : Cooking
ISBN : 1573061174

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Ethnic Foods of Hawaiʻi by Anonim Pdf

Revised bestseller which includes foods, cooking, and celebrations of Hawai'i's predominant ethnic groups.

Aloha Kitchen

Alana Kysar
Aloha Kitchen Book PDF

Author : Alana Kysar
Publisher : Ten Speed Press
Page : 242 pages
File Size : 40,6 Mb
Release : 2019-03-26
Category : Cooking
ISBN : 9780399581366

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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.

Ethnic Culinary Herbs

George W. Staples,Michael S. Kristiansen
Ethnic Culinary Herbs Book PDF

Author : George W. Staples,Michael S. Kristiansen
Publisher : University of Hawaii Press
Page : 152 pages
File Size : 43,5 Mb
Release : 1999-11-01
Category : Gardening
ISBN : 0824820940

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Ethnic Culinary Herbs by George W. Staples,Michael S. Kristiansen Pdf

Cilantro, lemon grass, and ginger root provide the distinctive flavor of many Asian and Pacific Rim dishes. In Hawai'i these herbs are used in everyday cooking as well as in the elaborate cuisine created by some of the Island's most innovative chefs. Yet even in Hawai'i, people find it difficult to identify these common herbs in the market or garden. Ethnic Culinary Herbs is a fully illustrated guidebook that describes more than thirty herbs grown, sold, and used in Hawai'i. (Many can also be found in ethnic produce markets throughout North America.) Unlike most herb books, which cover the same limited range of species (largely those of European and Mediterranean origin), this volume brings together information about herbs from other parts of the world and not only identifies the plants but also explains their use and cultivation. Each species is identified by its scientific name, and common names are listed for several languages spoken in Hawai'i. (For example, the Chinese or garlic chive is also identified by its Chinese, Japanese, Filipino, Thai, and Vietnamese names.) A brief, nontechnical description of each herb is accompanied by a full-page line drawing and one or more color photographs. Entries on culinary use are followed by specific instructions for the herb's cultivation and best methods of propagation. Pests and diseases are discussed as well as their control and treatment. An index of common and scientific names permits access to main entries using any name available to the reader. For those interested in observing growing plants, an appendix provides the location of all Honolulu Community Garden sites, where many of the herbs can be found. Herb fanciers, chefs, gardeners, and botanists will be delighted with this thoroughly reliable and useful guide.

Hawaiian Cuisine

Jr. Stevens
Hawaiian Cuisine Book PDF

Author : Jr. Stevens
Publisher : Independently Published
Page : 66 pages
File Size : 45,6 Mb
Release : 2017-12-03
Category : Cooking
ISBN : 1973451417

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Hawaiian Cuisine by Jr. Stevens Pdf

Hawaiian Cuisine is a collection of over 50 authentic tropical recipes of Hawaii. Real Tropical Hawaiian Cooking is a fusion of Hawaiian, Asian, and Carribean cuisines. The key to authentic Tropical cooking is in the preparation of your meals and the use of spices. Feel the islands calling when cooking the recipes you'll find in this book. Discover such dishes as Huli Huli Pineapple Chicken to Banana Guava Pie.Scroll up now and grab your copy of Hawaiian Cuisine

The New Cuisine of Hawaii

Janice Wald Henderson
The New Cuisine of Hawaii Book PDF

Author : Janice Wald Henderson
Publisher : Unknown
Page : 0 pages
File Size : 47,7 Mb
Release : 1994
Category : Cooking
ISBN : 0679425292

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The New Cuisine of Hawaii by Janice Wald Henderson Pdf

Hawaiian Regional Cuisine--where East meets West--is not just pineapple anymore. This lavishly illustrated cookbook showcases 12 chefs and the exotic new cuisine that combines California gourmet with the influences of Europe and the Pacific Rim. 100 color photos throughout.

Go Home, Cook Rice

Joan Namkoong
Go Home Cook Rice Book PDF

Author : Joan Namkoong
Publisher : Bess Press
Page : 118 pages
File Size : 50,8 Mb
Release : 2001
Category : Cooking
ISBN : 0964335921

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Go Home, Cook Rice by Joan Namkoong Pdf

A collection of food stories that appeared in the Honolulu Advertiser from 1994 to 2001 and information about food products.

Hawaiian Country Tables

Kaui Philpotts
Hawaiian Country Tables Book PDF

Author : Kaui Philpotts
Publisher : Bess Press
Page : 152 pages
File Size : 46,5 Mb
Release : 1998
Category : Cooking
ISBN : 1573060763

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Hawaiian Country Tables by Kaui Philpotts Pdf

More than a cookbook, Hawaiian Country Tables is a nostalgic peek at Hawai'i's past, recalling the island hospitality of the 1930s, 1940s, and 1950s and the island stew of dishes created over generations of intermarriage and cultural sharing. It captures the local flavor of Hawai'i that has enchanted so many-longtime residents, newcomers, and visitors alike.

A Taste of Hawaii

Jean-Marie Josselin
A Taste of Hawaii Book PDF

Author : Jean-Marie Josselin
Publisher : Harry N. Abrams
Page : 0 pages
File Size : 49,5 Mb
Release : 2000-03-15
Category : Cooking
ISBN : 1556709935

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A Taste of Hawaii by Jean-Marie Josselin Pdf

"If one's itinerary doesn't include that particular jaunt to Hawaii this year, "A Taste of Hawaii" can bring some of the tantalizing tastes to the home kitchen."--"Chicago Tribune." Includes 25 delicious and exotic recipes from the Pacific Rim. 50 full-color photos.

Hawai'i Light and Healthy

Diana Helfand
Hawai i Light and Healthy Book PDF

Author : Diana Helfand
Publisher : Bess Press
Page : 180 pages
File Size : 48,9 Mb
Release : 2004
Category : Cooking
ISBN : 1573062081

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Hawai'i Light and Healthy by Diana Helfand Pdf

MidWeek's popular "Heart-y Chef" columnist presents recipes for delicious, satisfying, easy-to-prepare "comfort foods" that are low in fat and calories. This collection of readers' favorites includes information about ingredients, preparation methods, and nutrition per serving, as well as tips for incorporating sensible eating into busy lives. As a bonus, it includes tempting recipes and photographs from ten of Honolulu's favorite restaurants. Book jacket.

Hawaiian Cookbook

Roana Schindler
Hawaiian Cookbook Book PDF

Author : Roana Schindler
Publisher : Courier Corporation
Page : 286 pages
File Size : 54,5 Mb
Release : 1981-08-01
Category : Cooking
ISBN : 9780486241852

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Hawaiian Cookbook by Roana Schindler Pdf

Nearly 300 easy-to-prepare exotic recipes with tips on shortcuts, preparing ahead, substitutions, more. Recipes include: sea bass with pine nuts, Lomi Lomi salmon, passion fruit soup, watercress soup, stuffed chicken breasts in pineapple sauce, chestnut duck, island shrimp salad, Maui tangy sauce, Polynesian meatloaf, ko ko nut balls, much more.