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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: Alana Kysar
Publisher: Ten Speed Press
ISBN: 0399581367
Category : Cooking
Languages : en
Pages : 242
Get Book Here
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: Sheldon Simeon
Publisher: Clarkson Potter
ISBN: 1984825836
Category : Cooking
Languages : en
Pages : 305
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Book Description
The story of Hawaiian cooking, by a two-time Top Chef finalist and Fan Favorite, through 100 recipes that embody the beautiful cross-cultural exchange of the islands. ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The New Yorker • ONE OF THE BEST COOKBOOKS OF THE YEAR: The New York Times, The Washington Post, NPR, Taste of Home, Vice, Serious Eats Even when he was winning accolades and adulation for his cooking, two-time Top Chef finalist Sheldon Simeon decided to drop what he thought he was supposed to cook as a chef. He dedicated himself instead to the local Hawai‘i food that feeds his ‘ohana—his family and neighbors. With uncomplicated, flavor-forward recipes, he shows us the many cultures that have come to create the cuisine of his beloved home: the native Hawaiian traditions, Japanese influences, Chinese cooking techniques, and dynamic Korean, Portuguese, and Filipino flavors that are closest to his heart. Through stunning photography, poignant stories, and dishes like wok-fried poke, pork dumplings made with biscuit dough, crispy cauliflower katsu, and charred huli-huli chicken slicked with a sweet-savory butter glaze, Cook Real Hawai‘i will bring a true taste of the cookouts, homes, and iconic mom and pop shops of Hawai‘i into your kitchen.
Author: Kalua Kaiahua
Publisher: Ka'imi Pono Press
ISBN: 9780964382947
Category : Botany, Medical
Languages : en
Pages : 36
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Book Description
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: Kaui Philpotts
Publisher: Bess Press
ISBN: 9781573060769
Category : Cooking
Languages : en
Pages : 152
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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.
Author: Andrea Hannemann
Publisher: HarperCollins
ISBN: 006298652X
Category : Cooking
Languages : en
Pages : 339
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Book Description
A NATIONAL BESTSELLER! Trust in nature. Believe in balance. Eat the rainbow! Andrea Hannemann, aka Earthy Andy, presents a guide to plant-based eating that is simple, delicious, and fun. INCLUDES A 30-DAY PLANT OVER PROCESSED CHALLENGE Andrea Hannemann, known as Earthy Andy to her more than one million Instagram followers, believes that food is the fuel of life, and that consuming a nourishing, plant-based diet is the gateway to ultimate health. Andy’s mantra, “plant over processed,” embodies the way she eats and feeds her family of five in their home in Oahu, Hawaii. But it wasn’t always this way. Andy was once addicted to sugar and convenience foods and suffering from a host of health issues that included IBS, Celiac disease, hypothyroidism, asthma, brain fog, and chronic fatigue. Fed up with spending time and money on specialists, supplements, and fad diets, she quit animal products and processed foods cold turkey, and embarked on a new way of eating that transformed her health and her body. In Plant Over Processed, Andy invites readers to join her on a “30-Day Plant Over Processed Challenge” that will detox the body, followed by a long-term plan for going plant-based without giving up your favorite dishes. Packed with gorgeous photography and mouth-watering recipes—from smoothies and bliss bowls to plant-based comfort and decadent desserts—this life-changing guide takes you to the North Shore of Hawaii and back, showing you how easy it is to eat plant-based, wherever you are.
Author: Lanai Tabura
Publisher:
ISBN: 9781939487414
Category : Cooking
Languages : en
Pages : 0
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Book Description
Cooking Hawaiian Stylethe TV show and websitedocuments and preserves a vital part of island culture: it's food. Anyone who lives in the islands knows that foodboth making it and sharing itis at the top of everyone's list of favorable and enjoyable things. And when we talk food in Hawai'i, we are also talking 'ohana as it is with 'ohana food is enjoyed from baby lu'au and other celebrations, to potlucks, barbecues, and dining out. Many of Hawai'i's best recipes are 'ohana in origin passed down from generation to generation enhanced or modified according to the tastes and flavors of the time. Frank and Lanai's Cooking Hawaiian Style television show invites well-known celebrities and chefs to share their favorite recipes by preparing it while the cameras are rolling. Inevitably, the recipes turned out to be a family favorite or the professional chef talks about how a family member influenced his or her cooking. They recipes come with stories and notes to ignite fond island and 'ohana memories. So enjoy dishes such as Adobo Fried Chicken and Kim Chee Steak along with old stand bys like Teri Loco Moco and Fresh 'Ahi Pasta, or variations on a theme like the Ramen Burger, Okazuya-Style Chow Fun, and Bombucha Salad with Seared Poke & Liliko'i Vinaigrette.
Author: Danielle Walker
Publisher: Tyndale House Publishers, Inc.
ISBN: 1496444744
Category : Biography & Autobiography
Languages : en
Pages : 337
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Book Description
Diagnosed with an extreme form of ulcerative colitis at 22, Danielle was terrified she'd never be able to eat all the wonderful, great-tasting foods she loved growing up or host warm, welcoming gatherings with family and friends. So when the medicine she was prescribed became almost as debilitating as the disease itself, Danielle took matters into her own hands, turned her kitchen into a laboratory, and set to work creating gut-healthy versions of the foods she thought she'd never be able to enjoy again. Three New York Times bestselling cookbooks later, Danielle has become a beacon of hope for millions around the world suffering from autoimmune diseases, food allergies, and chronic ailments. Now for the first time, with stunning transparency about the personal toll her illness took on her physically, emotionally, and spiritually, Danielle reflects on everything she's learned during her decade-long journey toward healing--including the connection between gut health and overall well-being, the development of her favorite recipes, and the keys for not simply surviving her autoimmune disease but thriving despite it. Through her resilience, Danielle tells a story that provides hope--hope that despite your ailments or hardships, you can live a full, happy, and healthy life without ever feeling excluded or deprived. Food saved Danielle Walker. And it can save you, too.
Author: Katy Lyons
Publisher: Katy Lyons
ISBN:
Category : Cooking
Languages : en
Pages : 89
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Book Description
76 Delicious Hawaiian Recipes in This Cookbook Hawaii is a group of islands in the center of the Pacific Ocean. The islands were formed with the eruption of underwater volcanoes. Hawaiian food features fruits and vegetables grown on the island. This includes bananas, coconut and pineapple. Dole Pineapple company is based in Hawaii and tourists can take guided tours of the Dole Pineapple plant to learn how pineapples are grown. Since Hawaii is a series of islands, Hawaiian dishes consist of a lot of seafood and fish. Hawaiian cuisine is a mixture of both Polynesian and Asian influence. Macadamia nuts, pineapple and coconut are all grown on the island and are present in many dishes. When visiting the Hawaiian Islands, many people will attend a luau which is a festive celebration full of dancing and music. A pig is roasted on an open fire and is brought out as part of the festivities. Pork and ham is also used in many Hawaiian dishes. This cookbook contains a mixture of traditional and inspired Hawaiian meals for you to enjoy! Recipes Include: Hawaiian Bread Hawaiian Pasta Hawaiian Pineapple Upside Down Cake Hawaiian Pork Hash Hawaiian Marinated Ham Steak Hawaiian Hush Puppies Bruddah Potato Macaroni Salad Baked Bananas Hawaiian French Toast Kalua Pork Poi Pineapple and Coconut Waffles Chocolate Macadamia Nut Tart Ham and Pineapple Salsa Loco Moco Hawaiian Pizza Hawaiian BBQ Pizza Furikake Chex Mix Hawaiian Chicken Kebabs Hawaiian Fried Rice Hawaiian Pineapple Chicken Tacos Hawaiian Macaroni Salad Hawaiian Beef Teriyaki Hawaiian Haystacks Hawaiian Oatmeal Hawaiian Coleslaw Passion Fruit Bars Mahi Mahi Laulau Hawaiian Quesadillas Hawaiian Fruit Salad Macadamia Nut Milk Macadamia Nut Chocolate Chip Cookies Hawaiian Macadamia Fat Bread Hawaiian Chocolate Macadamia Nut Tart Hawaiian Oatmeal Macadamia Nut Cookies Hawaiian Macadamia Clusters Hawaiian Macadamia Nut Chocolate bars Hawaiian Pineapple Macadamia Nut Bread Hawaiian Macadamia Nut Crusted Tilapia Hawaiian Macadamia Nut Crusted Mahi Mahi Hawaiian Creamy Macadamia Nut Baked Salmon Hawaiian Macadamia Nut Brittle Hawaiian Cranberry Macadamia Nut Bark Hawaiian Macadamia Nut Pesto Hummus Hawaiian Butterscotch Macadamia Bars Hawaiian Macadamia Raspberry Fudge Hawaiian Pineapple Stuffing Hawaiian Pineapple Chicken Salad Acini di Pepe Salad Hawaiian Pineapple Pretzel Salad Hawaiian Pineapple Orange Sorbet Hawaiian Curry Pineapple Fried Rice Hawaiian Mint Mango Pineapple Salad Grilled Ham and Pineapple Sandwiches Hawaiian Ham and Pineapple Pinwheels Hawaiian Pineapple Cranberry Salad Blue Hawaiian Cocktail Mai Tai Hawaiian Cheesecake Hawaiian Coconut Mochi Cake Hawaiian Pineapple and Apricot Skillet Chicken Grilled Hawaiian Pineapple Salsa Hawaiian Apple Pineapple Slaw Hawaiian Pineapple Horseradish Sauce Hawaiian Grilled Pineapple Hawaiian Pineapple Crisp Hawaiian Pineapple Zucchini Bread Hawaiian Meatballs Pineapple Hawaiian Meatballs Hawaiian Chicken Pani Popo (Hawaiian Coconut Bread) Hawaiian Chicken Wings Hawaiian Shoyu Chicken Hawaiian Mimosas Hawaiian Shrimp Hawaiian Spareribs
Author: Jean Watanabe Hee
Publisher: Mutual Publishing
ISBN: 9781566476546
Category : Appetizers
Languages : en
Pages : 0
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Book Description
Jean Hee, author of the best selling cookbooks Hawaii's Best Mochi Recipes, Hawaii's Best Local Desserts, and Hawaii's Best Local Dishes brings together more than 100 favorite island recipes, most of them quick and easy to make, for your next get-together. From Ono Shrimp Poke to Hawaiian-Style California Rolls, from Pipikaula to Crispy Gau Gee, these are the beloved recipes passed on from coworkers, friends, and family, and found at potlucks and intimate gatherings throughout the islands.
