The Original Hawaii's Plantation Village Cookbook PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download The Original Hawaii's Plantation Village Cookbook PDF full book. Access full book title The Original Hawaii's Plantation Village Cookbook by Friends of Waipahu Cultural Garden Park (Waipahu, Hawaii). Download full books in PDF and EPUB format.
Author: Friends of Waipahu Cultural Garden Park (Waipahu, Hawaii)
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 144
Get Book Here
Book Description
Author: Friends of Waipahu Cultural Garden Park (Waipahu, Hawaii)
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 144
Get Book Here
Book Description
Author:
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 164
Get Book Here
Book Description
A unique look at Hawaii's plantation kitchens & cooking. Pages of recipes, stories, historic sketches & photographs.
Author: Rachel Laudan
Publisher: University of Hawaii Press
ISBN: 9780824817787
Category : Cooking
Languages : en
Pages : 308
Get Book Here
Book Description
Recent winner of a prestigious award from the Julia Child Cookbook Awards, presented by the International Association of Culinary Professionals. Lauden was given the 1997 Jane Grigson Award, presented to the book that, more than any other entered in the competition, exemplifies distinguished scholarship. Hawaii has one of the richest culinary heritages in the United States. Its contemporary regional cuisine, known as "local food" by residents, is a truly amazing fusion of diverse culinary influences. 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. 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 Hawaiiana buffs.
Author:
Publisher:
ISBN: 9780930117047
Category : Hawaiian cooking
Languages : en
Pages : 185
Get Book Here
Book Description
Author: Arnold Hiura
Publisher:
ISBN: 9781935690443
Category : Cooking
Languages : en
Pages : 0
Get Book Here
Book Description
From fine dining to food trucks, Hawaii's contemporary cuisine is indelibly influenced by its small-town plantation past. From Kau Kau to Cuisine: An Island Cookbook, Then and Now is a unique culinary guide to that connection between old and new. In this lavish, hardcover collection of 60 recipes, time-proven local dishes are paired with new creations inspired by the same flavors and ingredients.
Author: Elizabeth Hahn
Publisher:
ISBN: 9780972863308
Category : Cooking
Languages : en
Pages : 247
Get Book Here
Book Description
West Kauai?s Plantation Heritage is remembered and celebrated in this collection of recipes, images, anecdotes, and excerpts from oral histories and personal memoirs. The book is organized chronologically, based on the year of arrival of each ethnic group, as a way of acknowledging each of the major nationalities that helped make West Kauai the rich blend of cultures it is today. The final section, ?Local Favorites? reflects the dishes that abandon ethnic origins to the embrace of all. A best-seller in Hawaii, this book is part cookbook, part history book and part anthropology lesson. It honors a culture that found unity in its diversity and an appreciation for the struggles and sacrifices of its pioneers.
Author: Arnold Hiura
Publisher:
ISBN: 9781948011266
Category :
Languages : en
Pages :
Get Book Here
Book Description
The beloved, bestselling book is back! Kau kau: It's the all-purpose pidgin word for food, probably derived from the Chinese "chow chow." On Hawaii'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 Hawaii, with little-known culinary tidbits, interviews with chefs and farmers, and a treasury of rare photos and illustrations. This hardcover book includes the essential-the "Kau Kau 100 Ethnic Potluck Primer," a guide to 100 different items commonly found in local cuisine-and the esoteric-a 1920's recipe for a "poi cocktail"-in a single, well-researched volume. From the early Polynesians to the chefs of fusion cuisine, Kau Kau follows those who have shaped Island society with their food and folkways: immigrant plantation workers from East and West, the military in wartime, modern entrepreneurs who tap the potential of local tastes and diversified agriculture, and many others.Recognized by critics and readers as a landmark chronicle of the Islands' unique culinary landscape, the book received the Hawaii Book Publishers Association's Ka Palapala Po'okela Award of Excellence in Cookbooks in 2010. The tenth anniversary reprint gives a new generation of food lovers a glimpse into the ways Hawaii's food and culture are inextricably intertwined-and why. The new edition includes fresh material exploring the evolution of food in Hawaii during the decade since the book was first published, and a foreword from respected Island chef Mark "Gooch" Noguchi of Pili Group.
Author: Roana Schindler
Publisher: Courier Corporation
ISBN: 0486241858
Category : Cooking
Languages : en
Pages : 286
Get Book Here
Book Description
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.
Author: Rachel Laudan
Publisher: Kolowalu Book
ISBN:
Category : Cooking
Languages : en
Pages : 316
Get Book Here
Book Description
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.
Author: Kaui Philpotts
Publisher: Bess Press
ISBN: 9781573060769
Category : Cooking
Languages : en
Pages : 152
Get Book Here
Book Description
More than a cookbook, Hawaiian Country Tables is a nostalgic peek at Hawai'i's past, recalling the island hospitality of the 1930s, 1940s, and 1950s and the island stew of dishes created over generations of intermarriage and cultural sharing. It captures the local flavor of Hawai'i that has enchanted so many-longtime residents, newcomers, and visitors alike.
