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A collection of recipes and articles first featured in the author's monthly columns for The Hamakua Times of Hawaii. Using her Cuban culinary heritage and Hawaii's produce and products, the author has created her own adaptation of Latin-Pacific fusion cuisine. Easy, impressive and sure to bring you many rave reviews (when using the recipes) - blurb from Best of the Best of Hawaii Cookbooks by Quail Ridge Press in their latest publishing effort in the Best of the Best of States cookbook series
The articles and recipes found in this book are inspired by Sonia's adventures in gardening and cooking, and visits to all the wonderful farmers markets and CSA farmers on Hawai'i Island. This island has some of the most varied climates, elevations, and growing conditions of any other land in the Pacific Ocean.
"If one's itinerary doesn't include that particular jaunt to Hawaii this year, "A Taste of Hawaii" can bring some of the tantalizing tastes to the home kitchen."--"Chicago Tribune." Includes 25 delicious and exotic recipes from the Pacific Rim. 50 full-color photos.
Can food be both national and global at the same time? What happens when a food with a national identity travels beyond the boundaries of a nation? What makes a food authentically national and yet American or broader global? With these questions in mind, Sonia Ryang explores the world of Korean food in four American locations, Iowa City, Baltimore, Los Angeles, and Hawaii (Kona and Honolulu). Ryang visits restaurants and grocery stores in each location and observes Korean food as it is prepared and served to customers. She analyzes the history and evolution of each dish, how it arrived and what it became, but above all, she tastes and experiences her food—four items to be specific—naengmyeon cold noodle soup; jeon pancakes; galbi barbecued beef; and bibimbap, rice with mixed vegetable. In her ethnographic journey, Ryang discovers how the chewy noodles from Pyongyang continue to retain their texture and yet are served differently in different locales. Jeon pancakes become completely decontextualized in the United States and metamorphosed into a portable and packable carry-out food. American consumers are unaware of the pancake's sacred origin. In Hawaii, Ryang finds that it is the Vietnamese restaurant that serves unexpectedly delicious galbi barbecued meat. Intertwined in the complex colonial and postcolonial contexts, Korean galbi and Japanese yakiniku can be found side by side on the streets of Honolulu frequented by both the locals and tourists. In writing Eating Korean in America: Gastronomic Ethnography of Authenticity, Sonia Ryang is as much an eater as a researcher. Her accounts of the cities and their distinctive take on Korean food are at once entertaining and insightful, yet deeply moving. Ryang challenges the reader to stop and think about the food we eat every day in close connection to colonial histories, ethnic displacements, and global capitalism.
Readers are invited to cook with Hawaii's favorite chefs. One can choose from an international selection of mouthwatering recipes, from simple to gourmet: Shrimp Won Tons with Spicy Sweet & Sour Sauce, Fajita Salad, Evil Jungle Pasta, Double Chocolate Bread Pudding with Kahlua Creme Anglaise, and more! Charming illustrations and stories of the restaurants are included.
Chef Sam Choy has been creating delicious mouth watering dishes with fresh, local island ingredients since he was a young boy helping his parents cater huge luau on Oahu's North Shore. This collection of recipes emphasizes natural farm-to-table ingredients. All the cooking is one step, including the accompanying dips and sauces. And being a Sam Choy cookbook, the recipes reflect Hawaii's ethnic culinary traditions and the original Hawaiian cooking, flavors, and ingredients with which Sam grew up.
Hawaii is a colorful panorama of cultures, providing a vast & unique display of culinary delights. The islands are blessed with a wide array of fresh seafood, crisp vegetables & luscious fruits. These recipes include family favorites, handed down through generations, & others that have arrived with each new wave of settlers. All represent the varied influence of a wide world of cultures. The glossary will acquaint you with new cooking ingred. & methods of preparation. Includes info. on the history of the islands. Recipes are arranged by category: appetizers & pupus, beverages, salads & salad dressings, soups, breads, entrees, vegetables, eggs, cheese, rice & past, sauces, condiments & DaKine (local flavorings), desserts, & luau. Also a fish chart.