The Manufacture of Poi from Taro in Hawaii PDF Download
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Author: Carey Dunlap Miller
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 554
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Book Description
Author: Carey Dunlap Miller
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 554
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Book Description
Author: L. D. Whitney
Publisher: College of Tropical Agriculture
ISBN: 9781929325191
Category :
Languages : en
Pages : 0
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Book Description
A reprint of the classic 1939 bulletin by Whitney, Bowers, and Takahashi, this publication contains detailed descriptions of 84 varieties of taro found in Hawai'i. Appendices group the varieties into "finding lists" according to general descriptions. Eight pages of drawings and photographs illustrate the distinguishing morphological characteristics of the taro plant.
Author: Julia Child
Publisher: Knopf
ISBN: 0307958175
Category : Cooking
Languages : en
Pages : 857
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Book Description
NEW YORK TIMES BESTSELLER • The definitive cookbook on French cuisine for American readers: "What a cookbook should be: packed with sumptuous recipes, detailed instructions, and precise line drawings. Some of the instructions look daunting, but as Child herself says in the introduction, 'If you can read, you can cook.'" —Entertainment Weekly “I only wish that I had written it myself.” —James Beard Featuring 524 delicious recipes and over 100 instructive illustrations to guide readers every step of the way, Mastering the Art of French Cooking offers something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine. Julia Child, Simone Beck, and Louisette Bertholle break down the classic foods of France into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of dishes—from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Throughout, the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations—bound to increase anyone’s culinary repertoire. “Julia has slowly but surely altered our way of thinking about food. She has taken the fear out of the term ‘haute cuisine.’ She has increased gastronomic awareness a thousandfold by stressing the importance of good foundation and technique, and she has elevated our consciousness to the refined pleasures of dining." —Thomas Keller, The French Laundry
Author: Hawaii Agricultural Experiment Station
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 804
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Book Description
Author: Hawaii Agricultural Experiment Station
Publisher:
ISBN:
Category : Agricultural experiment stations
Languages : en
Pages : 634
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Book Description
Author: Ilima Loomis
Publisher:
ISBN: 1430144904
Category : Juvenile Fiction
Languages : en
Pages : 40
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Book Description
In this cumulative rhyme in the style of "The House That Jack Built," a family celebrates Hawaii and its culture while serving poi at a luau.
Author: Donald Plucknett
Publisher: CRC Press
ISBN: 1000311643
Category : Science
Languages : en
Pages : 372
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Book Description
Tropical root crops—basic staples for millions of people—are highly perishable, and tremendous losses occur after harvest because of the lack of storage and processing technology. This book is the first to fully describe small-scale processing and storage methods for these root crops, particularly taro, sweet potato, and yams. The authors emphasize methods of handling and preserving the crops that require little in the way of energy or technology, and they discuss traditional methods of storage and processing in Africa, Asia, and the Pacific. They also describe small machines suitable for processing and highlight examples of higher-level technology. The book is a milestone in the search for ways to appropriately modernize traditional agriculture and food systems.
Author: Oscar Nelson Allen
Publisher: Forgotten Books
ISBN: 9781390893366
Category :
Languages : en
Pages : 44
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Book Description
Excerpt from The Manufacture of Poi From Taro in Hawaii: With Special Emphasis Upon Its Fermentation The colocasias or taros are generally considered to be the most important group of the edible aroids. The plant is common in various tropical regions, approximately 300 distinct varieties being known according to Barrett A botanical description of the plant and a summary of the conditions under which it thrives best will not be considered here. The interested reader is referred to the works of Higgins (21) and Sedgwick (37) on these subjects. When or how the taro came to Hawaii is not known. In View of its distinct place in the lives of the Polynesian races there is reason to believe that taro was carried by them to, various South Sea Islands, whence it rapidly spread to other tropical islands, including Hawan. Brown (12) states that the taro was introduced into the Marquesas Islands from Hawaii by Tueni, a Hawaiian who came ashore in the valley of Hakaui (marquesas) from a burning ship bringing the Hawaiian taro with him. The dasheen is probably the best known of the taros in temperate regions. It has recently attracted attention in the southeastern United States as a possible substitute for the com mon potato. The term dasheen is thought by Young (47) to have been derived from the expression dc Chine, thus signifying that this particular variety came from China. Barrett (5) recognizes as the only difference between taro and dasheen the presence of small tuberous outgrowths on the corms of the latter. Apparently there is little difference between the true taro and the dasheen, and in this bulletin the terms dasheen and taro are used synonomously. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Sandor Ellix Katz
Publisher: Chelsea Green Publishing
ISBN: 1603583645
Category : Cooking
Languages : en
Pages : 562
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Book Description
"The bible for the D.I.Y set: detailed instructions for how to make your own sauerkraut, beer, yogurt and pretty much everything involving microorganisms."--The New York Times *Named a "Best Gift for Gardeners" by New York Magazine The original guide to kraut, kombucha, kimchi, kefir, and kvass; mead, wine, and cider; pickles and relishes; tempeh, koji, miso, sourdough and so much more...! Winner of the James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, with more than a quarter million copies sold, The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners. While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information—how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more. With two-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself. Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first—and only—of its kind.
Author: Terry Shintani
Publisher: Simon and Schuster
ISBN: 0671026674
Category : Hawaiian cooking
Languages : en
Pages : 356
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Book Description
The purpose of HAWAII DIET is to help readers maximize their health & in the process minimize their weight.
