The New Cuisine of Hawaii: Recipes: From the Twelve Celebrated Chefs of Hawaiian Regional Cuisine

by Janice Henderson

Twelve noted Hawaiian chefs have contributed easy-to-prepare regional recipes such as big island goat cheese, roasted banana rum souffle+a7, steamed Kauai clams with red curry basil broth, and other... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0679425292
• ISBN13: 9780679425298
• Release Date: May 1994
• Publisher: Villard Books
• Length: 146 Pages
• Weight: 1.65 lbs.
• Dimensions: 0.9" x 8.3" x 10.3"

Customer Reviews

SOME SOPHISTICATED DINING

Hawaii - just the name evokes scenes of a lush tropical paradise, pearl beached islands lazing in a warm sun. When we dream of Hawaii, we do not often think of food but we should for the islands boast premium fresh ingredients and diverse culinary influences. Now, this beautifully illustrated volume presents recipes from 12 chefs who have made names for themselves in hotels and top-notch restaurants. Beginning with a culinary revolution in the 1980's, Hawaii's menus today often match its spectacular views. Gone are the days of simply mahi mahi; welcome to some of the most sophisticated dining to be found anywhere. Each of the 12 chapters serves up several recipes from each chef represented. Mark Ellman's premier dessert - Carmel Miranda is an irresistible combination of caramel, fresh fruit and ice cream artfully presented, and is easily prepared in a home kitchen. Asian Guacamole as created by Alan Wong is a fitting rival for our Southwestern favorite. If Hawaii isn't in your travel plans, a taste of the islands can be brought to your table with "The New Cuisine of Hawaii." - Gail Cooke

My most treasured cookbook!

I am an adventurous cook, and I'm skilled at putting complex meals together, and on time. I have a collection of more than 100 cookbooks, and this is the one that gets pulled out for EVERY dinner party, every special event: it is without question, an incredible resource! My copy is falling apart from overuse. Most recipes have long lists of spices, but the actual preparation is simple. Excellent substitutions (ex: orange roughy for pink snapper, not normally found on the mainland) are recommended, and the suggested wine pairings are very helpful. I have tried 74 of the 118 recipes; there are only 2 that I would not ever try again.

The New Cuisine of Hawaii: Recipes from the Twelve. . .

I had seen this book since my college undergraduate years at various bookstores. Recently, Honolulu Magazine (August 2001) listed this books as a possible "collector's item," since it is now out of print. Although I begged everybody to buy it for me as a birthday present, I just couldn't wait any longer. I ended up buying it for myself. I like to read it before going to sleep at night in my futon. The book originally sold for $... in 1994. I was very lucky to buy it used for $..., from another used bookseller.

this is a wonderfully original book!

so many delicous recipes and pictures. the recipes i cooked, made my family and i feel like we were actually in hawaii in a fancy resteraunt. delicoius! i look forward to more books on this subject!