Search results for: hawaiian-cookbook

Hawaiian Cookbook

Author : Roana Schindler
File Size : 33.91 MB
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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.

The Food of Paradise

Author : Rachel Laudan
File Size : 81.18 MB
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Hawaii has one of the richest culinary heritages in the United States. Where else would you find competitions for the best saimin, sushi, Portuguese sausage, laulau, plate lunch, kim chee, dim sum, shave ice, and hamburgers? Hawaii's contemporary regional cuisine (affectionately known as "Local Food" by residents) is a truly amazing fusion of diverse culinary influences. In The Food of Paradise: Exploring Hawaii's Culinary Heritage, 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 that have led to such creations as saimin, crack seed, and butter mochi. Part personal memoir, part historical narrative, part cookbook, The Food of Paradise begins with a series of essays that describe Laudan's initial encounter with a particular Local Food, an encounter that puzzled her and eventually led to tracing its origins and influence in Hawaii. Representative recipes follow. Like pidgin, the creole language created by Hawaii's early immigrants, Local Food is a creole cuisine created by three distinct culinary influences: Pacific, American and European, and Asian. In her attempt "to decipher Hawaii's culinary Babel", Laudan examines the contributions of each, including the introduction of new ingredients and the adaptation of traditional dishes to Hawaii's way of life. 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 Hawaiian buffs.

Numba 1 Hawaiian Cookbook

Author : Hui 'o Hawaii of San Fernando Valley
File Size : 59.21 MB
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The Chinese Hawaiian Cookbook

Author : Patti Loo
File Size : 60.25 MB
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Ethnic Foods of Hawai i

Author :
File Size : 84.36 MB
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Revised bestseller which includes foods, cooking, and celebrations of Hawai'i's predominant ethnic groups.

Mary Sia s Classic Chinese Cookbook

Author : Mary Sia
File Size : 46.8 MB
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Hawai i Regional Cuisine

Author : Samuel Hideo Yamashita
File Size : 52.54 MB
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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.

Gateway State

Author : Sarah Miller-Davenport
File Size : 40.86 MB
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How Hawai'i became an emblem of multiculturalism during its journey to statehood in the mid-twentieth century Gateway State explores the development of Hawai'i as a model for liberal multiculturalism and a tool of American global power in the era of decolonization. The establishment of Hawai'i statehood in 1959 was a watershed moment, not only in the ways Americans defined their nation’s role on the international stage but also in the ways they understood the problems of social difference at home. Hawai'i’s remarkable transition from territory to state heralded the emergence of postwar multiculturalism, which was a response both to independence movements abroad and to the limits of civil rights in the United States. Once a racially problematic overseas colony, by the 1960s, Hawai'i had come to symbolize John F. Kennedy’s New Frontier. This was a more inclusive idea of who counted as American at home and what areas of the world were considered to be within the U.S. sphere of influence. Statehood advocates argued that Hawai'i and its majority Asian population could serve as a bridge to Cold War Asia—and as a global showcase of American democracy and racial harmony. In the aftermath of statehood, business leaders and policymakers worked to institutionalize and sell this ideal by capitalizing on Hawai'i’s diversity. Asian Americans in Hawai'i never lost a perceived connection to Asia. Instead, their ethnic difference became a marketable resource to help other Americans navigate a decolonizing world. As excitement over statehood dimmed, the utopian vision of Hawai'i fell apart, revealing how racial inequality and U.S. imperialism continued to shape the fiftieth state—and igniting a backlash against the islands’ white-dominated institutions.

Memphis Cookbook

Author :
File Size : 39.47 MB
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Memphis, Tennessee is the home of the Blues and the birthplace of Rock and Roll. It is also the home of delicious rich Southern style cooking. When you visit Memphis and you will want to visit Graceland, the home of Elvis Presley and you will want to try some Memphis Barbecue! Memphis holds an annual Barbecue Festival on the banks of the Mississippi River a few blocks away from Beale Street. This recipe book contains traditional dishes that represent Memphis style cooking as well as many inspired Memphis dishes.

Saveur The New Classics Cookbook Expanded Edition

Author : Weldon Owen
File Size : 85.28 MB
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In this expanded edition of Saveur: The New Classics Cookbook, the editors of America’s favorite culinary magazine share more than 1000 well-curated global recipes to create an essential collection for home cooks everywhere. This expanded edition features 50+ brand new recipes, from dishes that emphasize vegetables and plant-based diets to delicious burritos, calzones, and more—all with the global flavors and international cuisines that are a hallmark of SAVEUR. This masterful selection celebrates the brand’s authority, heritage, and depth of worldwide culinary knowledge in what will become an indispensable and treasured guide for everyone who relishes authentic cooking performed at SAVEUR’s standard of excellence. Offering authentic, mouthwatering recipes for virtually every type of dish (from tapas and cocktails to salads, dumplings, one pot meals, and more), essential techniques, and practical advice, this thorough collection of recipes from the pages of SAVEUR represents a comprehensive foundation for any home cook looking for a go-to guide from a trusted source. The book also includes suggested menus for holidays and special occasions, illustrative sidebars that showcase groups of ingredients (such as the Mexican pantry, different varieties of tomatoes, what makes a good tagine) or provide easy-to-follow instructions for techniques (like how to crimp a dumpling or fold an empanada); and scores of gorgeous full-color photographs that bring the cuisine to life.