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Books : Cooking, Food & Wine : Regional & International : U.S. Regional : Hawaii
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In this book, you will be taken on a trip around Hawaii where you can enjoy the local cuisine in a whole new way. From appetizers to desserts, you will be able to taste a sampling of the various meals that Hawaiians have held dear for many years. Here is what you will get to try:
Polynesian Chicken
Maui Onion Dip
Loco Moco
Macadamia Nut Pancakes
Hawaiian Roll Sandwiches
Kalua Pig
Hawaiian Baked Beans
Teriyaki Beef
Kilauea Purple Passion Rice
Hawaii Chicken
Huli Huli Chicken
Poi
Shoyu Chicken
Island Styled Fried Rice
Chicken Long Rice
Mochiko Chicken
Lomi Lomi Salmon
Salting Recipe
Hawaiian Chicken Salad
Hawaiian Bread
Hawaiian Banana Nut Bread
Hawaiian chicken kabobs
Lau Lau
Poor Man's Lobster ( Mahi Mahi)
Garlic Butter Sauce
Mahi Mahi with teriyaki sauce marinade
Macadamia Swordfish
Date Relish
Ono Butter mochi
Haupia
Hawaiian Frosted Cake
Chocolate Mochi
Guava Chiffon Cake
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Exotic decorating ideas to turn your home into a tropical paradise. Feast on Tropical Treats and Island delights. Invitations that will leave guests longing to set sail for some remote South Sea Island. Island coolers that will quench any thirst with a Polynesian flair. Limbo and hula the day away with activities and games that will keep those moon doggies busy for hours. It is the ultimate “how-to” party book for creating the perfect Hawaiian Luau. This book features easy step-by-step directions with full color pictures to guide you in structuring and organizing an award winning luau, while avoiding those last minute typhoons.
NOTE: THIS BOOK IS FOR KINDLE FIRE ONLY (KS8)! WILL NOT DISPLAY ON E-INK SCREEN.
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Vegan Fusion World Cuisine, a groundbreaking work that has won five national awards, is a celebration of international gourmet vegan cuisine that introduces us to the simplicity of a vibrant, healthy lifestyle.Much more than a cookbook, this artistic treasure contains stunning food photography, inspiring graphics, natural-food cooking charts and kitchen wisdom for all. A foreword by Dr. Jane Goodall highlights its aim to inspire peace and understanding amongst individuals, cultures and all who care about our planet.Vegan World Fusion Cuisine contains 200+ sumptuous recipes from the award-winning Blossoming Lotus Restaurants, uniting cooking traditions from around the world. It's an all-encompassing guide to health, beauty and an inspired lifestyle. Mark and Bo hope to awaken people to the healing potential within themselves. "Beautifully presented recipes that are delicious, fun, easy to prepare, and healthy. Try some and see what happens. I'll bet your body will thank you for the rest of your life." -JOHN ROBBINS"I heartily recommend VEGAN WORLD FUSION CUISINE for anyone seeking a healthier, more inspired life." -DEEPAK CHOPRA
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Eleven years after publishing his much-acclaimed first cookbook, Alan Wong's New Wave Luau, Hawaii's master chef has new stories to tell and fresh recipes to share with his legions of devotees. The Blue Tomato: The Inspirations Behind the Cuisine of Alan Wong features 70 memorable dishes representing the best of Chef Alan, his innovative menus and the creative cooks and staff members who develop and refine them.
With stunning food photography and more than 200 individual recipes, The Blue Tomato confirms Chef Alan's place at the leading edge of the culinary arts. Here are time-proven favorites, inventive new dishes and ingenious adaptations of the multi-ethnic fare of the Pacific Rim.
More than just a cookbook, The Blue Tomato is a testament to Alan Wong's conviction that anything is possible in today's culinary arena—with the right mix of creativity, persistence and innovative thinking. Chef Alan presents a fresh, new approach to cooking and menu planning—an indispensable guide for the home cook and, at the same time, a collector's-edition blueprint for the evolution of contemporary cuisine.
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The author of the bestselling cookbooks Hawaii's Best Mochi Recipes and Hawaii?s Best Local Desserts now brings more than 140 favorite island recipes to the dinner table: from savory Pork Adobo, Oxtail Soup, and Honey Glazed Walnut Shrimp to Lazy Style Laulau, Portuguese Bean Soup, and the island style Loco Moco. These are the recipes passed on from friends, coworkers, and relatives; the local favorites that are found at potlucks and beach barbecues through the Islands.
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Want to... prepare the popular Huli Huli Chicken... bake delicious Coconut Macadamia Nut Crisps... learn all about cooking Oven Kalua Pig an dall the other traditional lu'au recipes? Now you can! This cookbook will introduce you to all these wonderful native dishes, plus many more. Scattered among the recipes are fascinating facts and photos that capture Hawaii's unique history and culture.Over 300 favorite recipes from sixty-three of Hawaii's leading cookbooks make up this extraordinary collection. These contributing cookbooks are listed in a special section along with ordering information - a treasure for anyone who collects cookbooks.
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A collection of the most popular and loved dishes Hawaii's kama'aina remember, enjoy, and continue to eat at restaurants and in homes throughout the islands. From Chicken Katsu to Spam Musubi, it's all here with cooking tips and stories about chefs and hole-in-the-wall restaurants of days gone-by. If it's true that we are what we eat, then Hawaii is a genuine melting pot where people meld customs and share tradtions on plates full of kimchee, adobo, scalloped potatoes, and a side of rice.
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Here are over 130 recipes to satisfy even the most sophisticated palate while showing off the hot brand of cooking coming out of the Maui's Culinary Academy.
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Poke, Hawaii's favorite food has taken off. It is sold, served, and savored everywhere: in blustling fish markets, in humble plate lunch places, at weekend picnics, at family gatherings, and at restaurants both in Hawaii and the continental U.S.
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Look no further for the local recipes you love and crave. Jean Watanabe Hee has handpicked the most delicious, can't-miss dishes from her five Hawaii's Best cookbooks and put them into one handy volume - complete with a few new recipes you won't find anywhere else.With a bounty of pupu, salads, sides, soups, desserts, and 52 mouth-watering main courses, these recipes have been gathered from family tables, group picnics, and school cookbooks across Hawaii, then tested and perfected in Hee's homestyle Windward Oahu kitchen. Decades of culinary history are distilled in this treasury of island cooking - a history that's rich, delicious, and still putting smiles on even the youngest faces.
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Poke is a dish that is usually built around raw seafood, cut into cubes and dressed with sauces and spices. Hawai'i's ambassador of poke, Chef Sam Choy, has collected more than thirty of the Islands' very best poke recipes for Sam Choy's Little Hawaiian Poke Cookbook. You'll find such delicacies as Red Hot and Blackened Poke and 'Ahi Poke with Lemongrass. There's Volcano Tofu Poke, featuring sesame oil and brown sugar, and Sam Choy's Original Fried Marlin Poke, flavored with soy sauce, green onion, ogo seaweed and bean sprouts. You'll find traditional "pure" poke made with 'ahi, salt, seaweed and inamona, a kukui nut relish, as well as inventive dishes such as Marinated Steak Poke and Green Onio and Cilantro Pesto Poke. "It just doesn't get any better than this," says Sam, "Enjoy!"
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Picture yourself on a sandy beach, a faint breeze rustling the coconut fronds, the sun sinking in an orange sky. What are you drinking in your fantasy? Mai tai? Zombie? Beachcomber's Gold? All these drinks were created by the legendary mixologist Don Beach, a.k.a. Don the Beachcomber, a South Seas adventurer who dreamt up cocktails for everyone from Clark Gable to Marlene Dietrich to you. Don the Beachcomber's Little Hawaiian Tropical Drink Book contains thirty-nine of Don's best recipes including lû'au libations, Polynesian potions and tropical tonics, as well as invaluable mixing and bartending tips and advice on finding the best rums. So invite some friends over and get ready to enjoy the drinks of paradise, compliments of Don.
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SPAM is one of the best-known and loved canned food icons of American culture.
The SPAM cookbook is a prized collection of sentimental favorites and exciting new recipes selected from the kitchens of over 60 million Americans who eat 100 million cans of SPAM Luncheon Meat every year.
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In this new, larger collection, Ann Kondo Corum once again presents humorously illustrated recipes incorporating local foods and flavors. You'll also find recipes for pupus, main dishes, rice and noodle dishes, breakfast and brunch favorites, quick and easy meals, and miscellaneous munchies-all made with SPAM, including the new varieties, Lite, 25% Less Sodium, Smoke Flavored, and Hot & Spicy.Humorously illustrated recipes all featuring SPAM, America's favorite canned meat. Make Hawaii-style appetizers, main dishes, rice and noodle dishes, breakfast and brunch favorites, quick and easy meals and miscellaneous munchies. A local best-seller!
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Good Food, Classic Recipes & the Remarkable Story of Hawai'i's Mixed Plate
Kau kau: It's the all-purpose pidgin word for food, probably derived from the Chinese "chow chow." On Hawai'i'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 Hawai'i, with little-known culinary tidbits, interviews with chefs and farmers, and a treasury of rare photos and illustrations.
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Humorously illustrated recipes for Hawaii's favorite luncheon meat, as well as sardines, corned beef, and vienna sausage.
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Volcanic Ahi, Lollipop Shrimp, Toy Box Tomato Salad, Golden Temple Bananas - the recipes in this book are as intriguing as the top Island Chefs who created them. In just a little over a decade, these culinary wizards have become household names among gourmets around the world. They’ve put Hawai‘i on the epicurean map - and have had a great time doing it. In this beautifully photographed book, the acclaimed Chefs of Aloha share some of their favorite recipes, cooking tips and presentation ideas. All ingredients are readily available in Hawai‘i, and most of the dishes are very easy to prepare. Have fun in your kitchen - then savor the fabulous results!
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A Sweet Dash of Aloha is your guide to enjoying desserts and sweets guilt-free. "There is no such thing as 'bad' food in nature," the editors remind us. "Sugar is not your enemy. Our goal is to show you how to enjoy your treats while maintaining good health." Designed to satisfy any sweet tooth, the new cookbook offers nearly 100 recipes for delicious—and healthy—snacks and desserts.
Assembled by the chefs and faculty of the Kapiolani Community College Culinary Arts Department, this companion guide to the best-selling A DASH of Aloha: Healthy Hawaii Cuisine and Lifestyle presents healthful sweet treats along with nutritional values, sensible alternatives, tips from the experts and seasonality charts for buying local. A Sweet Dash of Aloha is an excellent resource for Island families—childhood obesity is a major concern in Hawaii, and the Islands' multi-generational households must often consider healthier options for adults who need to limit sugar or fat intake. 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 has been chosen to appeal to the Hawaii-style palate and is accompanied by a Nutrition Facts chart. Taste-tempting treats 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.
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Hawaii: Tropical Rum Drinks and Cuisine is an evocation of another era: the 1950s Tiki Americana craze which swept the US after World War II. The book is crammed with memories and memoribilia of Don the Beachcomber, the guy who created the Zombie drink, and may have created the Mai Tai as well. He started his tropical themed bar in Hollywood in the 1930s. Think: full color photos of tiki drinks, vintage photos, food recipes, even a party guide.