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One of Hawaii's top chefs combines the tastes of the Islands with influences from China and Japan to create a collection of 100 unique and unusual recipes.
Plan your own Hawaiian l 'au with these recipes for K lua Pig, Lomilomi Salmon, Poke, Laulau, Haupia, and seven other authentic dishes. Includes photos of each dish and information about three Hawai'i staples, poi, rice, and sweet potatoes.
This delightful luau planner and cookbook honors the many influences that shape the cuisine of Hawaii. The islands have long welcomed people from around the world, and many foods of Asia are staples in Hawaii, along with Polynesian, Filipino, Spanish, Portuguese, and American dishes. An authentic luau is a global dining experience as well as a great party. The dishes offered in this cookbook make the most of the many cuisines of Hawaii, yet they are simple enough for mainland cooks to prepare easily, using ordinary ingredients found in many supermarkets. When special ingredients are required, JoAnn and Susanna Takasaki suggest the substitutions that they've come up with over the years. A Hawaiian luau brings friends and family together to enjoy food, music, and fun. It's meant to be casual and lighthearted, an excuse for friends to spend time together and "talk story." In Hawaii, a luau is usually a community effort. Every cook brings their favorite dish to make, the special recipe they know their friends like. Neighbors help dig the pit used to slow cook the pig. The hosts provide the setting for a casual outdoor party. The recipes in this book are time-tested and many have been passed down for generations. Each is well written and easy to follow, most accompanied by beautiful photographs. The authors have included extensive explanatory notes where needed and added entertaining commentary about particular recipes or their family history. The cookbook also includes shopping lists, online resources, and timetables for throwing a luau as effortlessly as possible. Readers will learn how to prepare traditional Hawaiian foods like kalua pig with sweet potatoes, lomi salmon, and poi. Guava cake is a favorite Hawaiian dessert, one that can be made from a mix or from scratch. On a luau dessert table, guava cake may be offered beside squares of sweet haupia, a firm coconut pudding with a Polynesian heritage. "The Hawaiians have incorporated many different dishes into what is now considered a traditional luau," the author explains. "This book has a little something from and for everyone, and you can mix and match as you please." Examples include recipes for Filipino-style adobo chicken wings and smoky-sweet yakitori (Japanese marinated chicken skewers). Luau Like a Local: The Easy Way offers easy yet authentic recipes for all the traditional luau dishes. Some recipes even come with instructions for making exciting new meals with the leftovers. Interested cooks can also make a true Hawaiian plate lunch with these recipes using scoops of Hawaiian white rice, macaroni salad, and an entree like pork or chicken laulau. Anyone who eats one of these lunches will think they are back in the islands. These authentic recipes are the real thing, gathered from a large extended family that loves to cook and entertain-without requiring anyone to dig up their backyard to throw a luau. They are recipes from a family that lived in many places outside Hawaii and often entertained with a luau wherever they lived. All are presented in delicious and easy-to-prepare ways so that anyone can put together the luau described in this book, anywhere. The purpose of a luau is to bring friends and family together and treat them well. This cookbook makes that easy. With it, you, too, can experience the joy of sharing the pleasures of the Hawaiian table.
A New York Times cookbook best-seller. Nom Nom Paleo is a visual feast, crackling with humor and packed with stunningly photographed step-by-step recipes free of gluten, soy, and added sugar. Designed to inspire the whole family to chow down on healthy, home-cooked meals, this cookbook compiles over 100 foolproof paleo recipes that demonstrate how fun and flavorful cooking with wholesome ingredients can be. And did we mention the cartoons? Nom Nom Paleo kicks off with a fresh introduction to Paleo eating, taking readers on a guided tour of author Michelle Tam's real-food strategies for stocking the kitchen, saving time, and maximizing flavors while maintaining a Paleo lifestyle. Also, sprinkled throughout the book are enlightening features on feeding kids, packing nutritious lunches, boosting umami, and much more. The heart of this book are Michelle's award-winning primal Paleo recipes, 50 percent of which are brand-new --- even to diehard fans who own her bestselling iPad cookbook app. Readers can start by marrying their favorite ingredients with building blocks like Sriracha Mayonnaise, Louisiana Remoulade, and the infamous Magic Mushroom Powder. These basic recipes lay the foundation for many of the fabulous delights in the rest of the book including Eggplant "Ricotta" Stacks, Crab Louie, and Devils on Horseback. There's something for everyone in this cookbook, from small bites like Apple Chips and Kabalagala (Ugandan plantain fritters) to family-sized platters of Coconut Pineapple "Rice" and Siu Yoke (crispy roast pork belly). Crave exotic spices? You won't be able to resist the fragrant aromas of Fast Pho or Mulligatawny Soup. In the mood for down-home comforts? Make some Yankee Pot Roast or Chicken Nuggets drizzled with Lemon Honey Sauce. When a quick weeknight meal is in order, Nom Nom Paleo can show you how to make Crispy Smashed Chicken or Whole-Roasted Branzini in less than 30 minutes. And for a cold treat on a hot day, nothing beats Paleo-diet-friendly Mocha Popsicles or a two-minute Strawberry Banana Ice Cream. Eating healthy doesn't mean sacrificing flavor. This book gives you "Paleo with personality," and will make you excited to play in the kitchen again.
Few Repasts are as familiar as the luau, the Hawaiian feast that is lodged in the popular imagination as the embodiment of Polynesian hospitality, a sacred feast rooted in antiquity, the essence of "traditional" island life--but is it? This anthropological study of the Hawaiian luau begins with the rituals and taboos that surrounded food and eating in precontact Hawaii. It describes how the luau became a catalyst for a social revolution; how "heathen" luaus were repressed under the American missionaries and revived by Hawaii's last king as the national meal; how the luau was again repressed after the American takeover of the islands; and how it re-emerged as an invented tradition in the interests of tourism.
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.
Now in Paperback!Born in Japan and raised on Honolulu, Alan Wong is one of Hawaii's top chefs and a major influence in creating a unified and distinctive regional cuisine. Wong led the way in capturing the essential flavors and exceptional cultural diversity of his home, earning him a prestigious James Beard nomination for Best Regional Chef. In a unique triumph of East-West style, ALAN WONG'S NEW WAVE LUAU showcases Alan's signature blend of Pacific-Rim styles. His genre-bending fare combines Western culinary techniques with the flavors of China, Japan, Hawaii, and beyond—with tantalizing and innovative results. With delicacies such as Lobster Won-Ton Ravioli in a Curry Potato Sauce and Kona Mocha Brûlée, ALAN WONG'S NEW WAVE LUAU delivers these incredible indulgences to the home cook. More than 20,000 copies sold in hardcover.Reviews“[A] leading practitioner of Hawaiian regional cooking. Wong is renowned for transforming island staples . . . into elaborately presented fare.”—Bon Appétit“Alan Wong is the master blaster of Hawaiian eats . . . using the basic building blocks of native Hawaiian luau cooking . . . to construct a devastatingly delicious alternative universe of his own.”—Gourmet
Includes plastic insert with equivalent measurements and metric conversions.
The debut title in the Anthony Bourdain Books line, The Prophets of Smoked Meat by “Barbecue Snob” Daniel Vaughn, author of the enormously popular blog Full Custom Gospel BBQ, is a rollicking journey through the heart of Texas Barbecue. From brisket to ribs, beef to pork, mesquite to oak, this fully illustrated, comprehensive guide to Texas barbecue includes pit masters’ recipes, tales of the road—from country meat markets to roadside stands, sumptuous photography, and a panoramic look at the Lone Star State, where smoked meat is sacred.
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.