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Author: Arnold Hiura
Publisher:
ISBN: 9781948011266
Category :
Languages : en
Pages :
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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: 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: Arnold Hiura
Publisher:
ISBN: 9781935690443
Category : Cooking
Languages : en
Pages : 0
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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: April Hail
Publisher:
ISBN: 9781734616002
Category :
Languages : en
Pages :
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Book Description
A joyful, rhyming ode to the unique multicultural cuisine of Hawai'i.
Author: Roana Schindler
Publisher: Courier Corporation
ISBN: 0486241858
Category : Cooking
Languages : en
Pages : 286
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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: Alana Kysar
Publisher: Ten Speed Press
ISBN: 0399581367
Category : Cooking
Languages : en
Pages : 242
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Book Description
From a Maui native and food blogger comes a gorgeous cookbook of 85 fresh and sunny recipes reflects the major cultures that have influenced local Hawaiʻi food over time: Native Hawaiian, Chinese, Japanese, Portuguese, Korean, Filipino, and Western. IACP AWARD FINALIST • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY NPR AND LIBRARY JOURNAL In Aloha Kitchen, Alana Kysar takes you into the homes, restaurants, and farms of Hawaiʻi, exploring the cultural and agricultural influences that have made dishes like plate lunch and poke crave-worthy culinary sensations with locals and mainlanders alike. Interweaving regional history, local knowledge, and the aloha spirit, Kysar introduces local Hawaiʻi staples like saimin, loco moco, shave ice, and shoyu chicken, tracing their geographic origin and history on the islands. As a Maui native, Kysar’s roots inform deep insights on Hawaiʻi’s multiethnic culture and food history. In Aloha Kitchen, she shares recipes that Hawaiʻi locals have made their own, blending cultural influences to arrive at the rich tradition of local Hawaiʻi cuisine. With transporting photography, accessible recipes, and engaging writing, Kysar paints an intimate and enlightening portrait of Hawaiʻi and its cultural heritage.
Author: Shawn Steiman
Publisher:
ISBN: 9781948011167
Category :
Languages : en
Pages : 160
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Book Description
The fully updated second edition of The Hawai'i Coffee Book: A Gourmet's Guide from Kona to Kaua'i includes all new recipes, new information on industry practices and trends and in-depth information on Hawai'i coffee laws. Coffee scientist, consultant and author Dr. Shawn Steiman's book is the definitive work on the subject, including a region-by-region guide, information on growing, harvesting and processing coffee and recipes for cooking with coffee, complete with mouthwatering photography. This comprehensive coffee book also dispenses tips on coffee appreciation and provides a thorough education on coffee essentials. Common questions such as, "How should I store my coffee?" (Short answer: Don't.) and, "How do I brew the perfect cup of coffee?" are answered in an easy-to-digest sidebar format. A resource for everyone, even coffee fanatics who might think they know it all about their favorite beverage, The Hawai'i Coffee Book addresses all aspects of the coffee industry and culture, from ethical farming to roasting techniques and coffee tasting to events and festivals.
Author: Alan Wong
Publisher: Watermark Publishing
ISBN: 9781935690078
Category : Hawaiian cooking
Languages : en
Pages : 0
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Book Description
Features 70 memorable dishes representing the best of Chef Alan, his innovative menus and the creative cooks and staff members who develop and refine them. With stunning food photography and more than 200 individual recipes, The Blue Tomato confirms Chef Alan's place at the leading edge of the culinary arts. Here are time-proven favorites, inventive new dishes and ingenious adaptations of the multi-ethnic fare of the Pacific Rim.
Author: Jennifer Hasegawa
Publisher: Omnidawn
ISBN: 9781632430786
Category : American poetry
Languages : en
Pages : 0
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Book Description
"La Chica's Field Guide to Banzai Living runs a bow across physical and mental planes to reveal the kingdoms inhabiting them. From the small towns strung along the coast of the Big Island of Hawai'i to the land-locked landscapes of Paraguay to the volcanic surface of Venus, this is a field guide to flora, fauna, and mineralia encountered, real and imagined. Packed tightly into exploratory rocket segments, these poems ignite our gravest flaws to send our grandest potentials into orbit, showering us all in an antidotal salve to viewing any life as ordinary. Banzai has a literal translation of "10,000 years" and was used by the Japanese as a rallying cry in imperialistic and militaristic contexts. Today, the word has a comparatively neutral translation of "Hurrah!" in Japan and beyond. In La Chica's Field Guide to Banzai Living, Hasegawa aims to reclaim banzai, recasting the language of war and blind loyalty into the language of a life and poetry created against racism and harmful norms, and toward tolerance and self-acceptance"--
Author: Darien Gee
Publisher: Watermark Publishing
ISBN: 9781935690535
Category : Language Arts & Disciplines
Languages : en
Pages : 127
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Book Description
Thinking of writing your memoir or family history but don't know where to start? This invaluable how-to book with tips from more than 20 Hawaii writers and 25-plus writing exercises will help you on your way. You don't have to live in Hawaii to benefit from this book--it works no matter where you live. Writing the Hawai'i Memoir: Advice and Exercises to Help You Tell Your Story uses Hawai'i's rich cultural diversity and history of oral storytelling to propel writers into action. It's for anyone who has a life story and wants to share it with others, and it will help you complete your memoir quickly and easily regardless of your writing experience.
Author: Charlotte Markey
Publisher: Cambridge University Press
ISBN: 1108718779
Category : Juvenile Nonfiction
Languages : en
Pages : 227
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Book Description
It is worrying to think that most girls feel dissatisfied with their bodies, and that this can lead to serious problems including depression and eating disorders. Can some of those body image worries be eased? Body image expert and psychology professor Dr Charlotte Markey helps girls aged 9-15 to understand, accept, and appreciate their bodies. She provides all the facts on puberty, mental health, self-care, why diets are bad news, dealing with social media, and everything in-between. Girls will find answers to questions they always wanted to ask, the truth behind many body image myths, and real-life stories from girls who share their own experiences. Through this easy-to-read and beautifully illustrated guide, Dr Markey teaches girls how to nurture both mental and physical health to improve their own body image, shows the positive impact they can have on others, and enables them to go out into the world feeling fearless!
