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ISLAND
GRINDS – Good Food, Real Value and Local Atmosphere in
Hawai`i's Hole-in-the-Wall Restaurants , by
David Goldman, 2004
We all love good food – locals, family, visitors, night marchers
(no, wait…). But... nobody wants to go "broke da wallet" for
broke da mouth, right? So this will help out! Here is a guide with 119
of the best family-run bakeries, delicatessens, cafes, grills, etc. that
you'll find in Hawai`i (well, actually, it mostly focuses on O`ahu, but
it does cover all of the islands).
He hits many of the Big Iisland's standards like the Manago Hotel, Ken's
House of Pancakes, Kona Mix Plate, Teshima's and the Ocean View Inn,
but only gives Paul Muranaka's in the old Kona industrial area his "Da
Bes`" star. Oh well. His descriptions are great though. And reading
through the whole book has given me some great ideas about dishes to
look for here, like maybe spicy Japanese clams. If you're heading for
O`ahu and want local grinds – this is a "must have."
This is a fun cookbook. It's
been reprinted, but are lots of used copies of the original available
through Amazon. Gene was the Executive Director of the Hawaii
Kai Restaurant located in New York's threatrical district and Roana
was a cooking teacher on Long Island. This book is loaded with
classic recipes - everything from drinks to main dishes to deserts. Because
it was written on the east coast, the recipes tend to avoid exotic
ingredients that you can only get in Hawaii, which makes it a good
mainland cookbook! Where
exclusively tropical ingredients are listed, there are often substitution
lists.
Here's another oldie that's still available. This collection was
compiled from recipes shared by some of the best cooks living on the
Big Island of Hawaii. Some are gathered from foreign lands, some are
family recipes passed from generation to generation and some are shared
through friendship. All are family favorites that illustrate the great
variety of dishes available in our Hawaiian paradise through the blending
of the many varied races and nationalities living here in harmony.
BEST
of the BEST from HAWAII: Selected Recipes from Hawaii's Favorite
Cookbooks, Qual Ridge Press, 2004
For decades, Quail Ridge Press has been collecting and publishing classic
recipes from every corner of the country. The goal of this quest is to
Preserve America’s Food Heritage. The editors, Gwen McKee and Barbara
Moseley have sought out the leading cookbooks within a state, and then
selected the most popular recipes from these cookbooks to produce the
different volumes in Quail Ridge Press’ acclaimed Best of the Best
State Cookbook Series.
Want to... prepare the popular Huli Huli Chicken... bake delicious Coconut Macadamia
Nut Crisps... learn all about cooking Oven Kalua Pig an dall the other traditional
lu'au recipes? Now you can! This cookbook will introduce you to all these wonderful
native dishes, plus many more. Scattered among the recipes are fascinating facts
and photos that capture Hawaii's unique history and culture. Over 300 favorite
recipes from sixty-three of Hawaii's leading cookbooks make up this extraordinary
collection. These contributing cookbooks are listed in a special section along
with ordering information - a treasure for anyone who collects cookbooks.
TASTE
of ALOHA, by
the Junior
League of Honolulu, 1983
Like all the Junior League Cookbooks, A Taste of Aloha from the Junior
League of Honolulu is chock full of the kinds of recipes that people
cook in their own kitchens. So, unlike books written by the celebrity
chefs of Hawaii, this one is neither glamorous nor intimidating. Still,
it is elegant in its simplicity, and completely authentic in chronicling
everything from the pupus (appetizers) that Hawaiians like to serve with
drinks before dinner, to the rich desserts made with macadamia nuts,
coconut, and chocolate. Anyone who's been to Hawaii and longed to recapture
the flavor of the islands in their own home will find straightforward
and reliable formulas for the Ahi Poke, Kalua Pig, and Haupia that they
enjoyed in paradise.
BURST
of FLAVOR: The Fine Art of Cooking With Spices, by Kusuma Cooray,
2001
A native of Sri Lanka and one of Hawaii's most celebrated chefs, Kusuma
Cooray is a pioneer in the blending of Asian spices and herbs with Western
ingredients to create flavorful and aromatic dishes that please both
the eye and the palate. In Burst of Flavor: The Fine Art of Cooking with
Spices, Chef Cooray combines the foods of her South Asian childhood (spicy
curries, fresh vegetables and fruits, curd, treacle) with her later discoveries
as a culinary student in Europe (ripe cheeses, wine, crusty breads, cr�me
fra”che) in new and imaginative ways. Throughout her diverse culinary
education and experiences, Chef Cooray's love of spices and herbs never
diminished. This compilation of more than 200 recipes showcases her bold
use of fresh herbs and spices, from the familiar (nutmeg, fennel, saffron,
basil) to the exotic (burnet, ajowan, mace, neem).
Several dishes-a caviar and blini appetizer created for Rudolf Nureyev,
a soup celebrating a visit by Jacqueline Kennedy Onassis-are accompanied
by lively anecdotes. Chef Cooray also provides some food history and
serving suggestions-all written in her graceful and engaging style. Noted
wine expert Richard Field contributes guidelines for wine selection and
makes recommendations for ten specially selected recipes. A helpful glossary
explains the characteristics and origin of the spices and herbs used
in the recipes.
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