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."
HAWAII KAI COOKBOOK, by Roana and Gene Schlindler, 1970
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.
JOYS OF HAWAIIAN COOKING, by Martin and Judy Beeman, 1981
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.
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.