Taste of Hawaii - Hardcover
Hawaii's residents are among the most ethnically diverse in the world - including contributions from the many cultures that have settled there. Going far beyond a typical mainland idea of luau fare - poi, pineapple and roast pig - Hawaiian food is based on an immense number of fresh, natural ingredients, such as taro root, coconuts and bananas, originally brought by the Polnesians: beans, port, tomatoes and peppers brought by the Portuguese: rice, spices and cooking techniques from China and Japan: and lemon grass and curry from the Philippines, Vietnam and Thailand. Each group has combined Hawaii's fish, seafood and tropical produce with its own ethnic techniques and dishes to create today's Hawaiian cuisine. This book contains a total of 150 recipes, that are contemporary in taste and Hawaiian in inspiration.
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Review:
"If one's itinerary doesn't include that particular jaunt (to Hawaii) this year, A Taste of Hawaii can bring some of the same tantalizing tastes to the home kitchen." -- Chicago Tribune
From the Back Cover:
Hawaii is not only the epitome of the perfect retreat, but it is also the center of one of the newest food trends -- Pacific Rim cooking. Originally published in hardcover in 1992, Stewart, Tabori & Chang is now publishing the stylish paperback edition of this cookbook that was ahead of its time.
Going beyond the mainland idea of luau food -- poi, pineapple, and roast pig -- this cookbook features Hawaiian food that is based on fresh ingredients combined with indigenous seafood and tropical produce (but mainland substitutions are also included). One of Hawaii's most acclaimed chefs, Jean-Marie Josselin, brings his classical French training to blend with Hawaii's multicultural traditions to create a collection of delicious recipes.
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- PublisherStewart, Tabori & Chang Inc
- Publication date1992
- ISBN 10 1556701918
- ISBN 13 9781556701917
- BindingHardcover
- Edition number1
- Number of pages224
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