Product Description
Hawaii is at the center of one of the most enduring fusion-food trends-Pacific Rim cooking. A Taste of Hawaii was ahead of its time in 1992, when it was first published in hardcover: In Spring 2000, the trade paperback will find a ready, hungry market.

Shattering the mainland's stereotype of luau food-poi, pineapple, and roast pig- the 125 recipes in A Taste of Hawaii combine fresh ingredients indigenous to the islands with local seafood and tropical produce. The acclaimed Jean-Marie Josselin, chef-owner of the enormously popular A Pacific Cafe, which is located in Kauai, Oahu, and Maui, brings classical French training to Hawaii's exotic fare. His multicultural concoctions result in unique, utterly delicious dishes. Stunning photos and sensual illustrations make the book as irresistible as the food. ... Read more

Customer Reviews (6)

I like it!
Having eaten at two of his restaraunts I was leery of being able to create the extraodinary fusion cooking he offers.I immediately tried a couple of the recipes and was very pleased with the results.This book offers some very creative ways of melding different ingredients and cultures.It is not for beginners.Unless you are cooking in Hawaii you have to be ready to do many substitutions on your own.That makes it all the more fun if you are a little adventurous in your fare.An example would be the the raviolis on the front cover.No flying fish roe available here.However a little coaxing of the sushi chef at the local Publix grocery store and I left with the fish roe he rolls his sushi in. They were delicious!

A Taste, and Glimpse,of Heaven!
Although this book is now 12 years old, it's recipes are still cutting edge for many, as he, Alan Wong, Sam Choy and Roy Yamaguchi have created and are still creating, luscious food from the incredible fish and fresh vegetables available on Hawaii and in many mainland grocery stores.

His photographs of presentation are eye-candy, inspirational and reflect simple to elegant food styling presentations quite doable for many home chefs of moderate talents.

It's one thing to improvise, from his recipes when I do not have Opah (moonfish), or fresh mahi mahi, living on the mainland as I do, and still enjoy the recipe...It's another thing to visit one of his restaurants as I just did, "A Pacific Cafe" on Kauai, order the tasting menu, and actually watch him meticulously prepare, plate and quickly serve (on warmed plates) breathtakingly delicious crisp, fresh and perfectly cooked and spiced foods, with delicate sauces complementing, rather than overpowering the main item.

So what's the difference between then, when this book was published, and now? Well, judging only from one night a week ago, looking at my and other raving patron's plates, Chef Josselin has a greater use of decorations and sauces, conveniently dispensed from squeeze bottles for precise patterns of visual delight, with tastes or subtle accents that complement the main item, much as other fine chefs currently choose to enhance their presentations. I expect (hopefully) his next book reflects these contributions, as well as having many newer recipes from the last decade.

These are recipes for a chef with generally moderate skills, willing to happily substitute, as many chefs do, one fish or vegetable for another (and he has already made substitute suggestions already!) in those few recipes that have unusual ingredients. When there's unusual cooking styles ( such as cooking in an "imu"- an underground lava rock lined oven), he offers a simpler way to cook the item in a home oven, using banana leaves or tinfoil.

These are recipes for wonderful tasting and appearing food, with an exotic Hawaiian-French touch.

This is a book reflecting a slice in time of an artistic and multitalented chef, whose recipes, and presentations, are both priceless and timeless.

Fantastic food
I just ate at Josselin's restaturant at Ceasar's in Las Vegas, 808 (Hawaii's area code). It bills itself as a Hawaiian/French fusion restaurant. It was the best food I've ever had. I did not realize that I had his cookbook until I went to the restaurant. The huli-huli chicken is great, as is the pineapple-maccadamia nut rice. The only problem with the book is that many of the ingredients are difficult/impossible to find outside of Hawaii.

A Pacific Café Maui revisited...
When I lived in Maui, this was my favorite restaurant (A Pacific Café, on South Kihei Road, in Kihei.) This stunning cookbook, leaves me longing to be back, just so I can dine their once again.

Perhaps when I get a bigger apartment, I may try some of these adventurous recipes. Jean Marie Josselin is one of the founders of this kind of cuisine. Classically trained as a French chef, he was one of the first pioneers of "Hawaiian Regional Cuisine". He moved to Kauai and opened his first restaurant there. He used the fresh ingredients that the island provided. When he opened his first restaurant in Maui, it was an experience just to dine there. The architecture of the inside of the restaurant was rumored to cost around $250k. After a hot day out in the sun, you'd come in and sit at the bar, for a glass of wine and an appetizer while waiting for a table (since you were foolish and didn't make reservations.) The service was so good at the bar, that you decided to stay there and watch the surroundings. Across from the bar, was the line. The appetizers were being prepared, followed by the two or three chefs working on the main courses followed by the person making desserts.

Occasionally, you'd see Arnold Schwarrzennegger and his wife come in, or Helen Hunt, and maybe Dustin Hoffman would sit next to you at the bar. The food was so good, he knew you wouldn't talk to him because you'd be eating the entire time.

All of these memories come back, when flipping through this recipe book... Since I'm not in Maui anymore, I'll just have to settle for Roy's or Kaspars'. (Not a bad thing, just not quite Jean Marie's & George Gomes' masterpieces...)

fantastic foods
Jean-Marie has created a comprehensive guide to better eating.His creations aren't for the faint of heart in the kitchen, but if you have the patience, it pays beautifully.I have always been more of a"presentation person" and found his recipies were easy to dressand enjoy equally. ... Read more

Customer Reviews (1)

Another Winner
This is another book of several that I purchased so my wife can throw a real Hawaiian Luau. This is a good volume with A lot of good stuff. As for me I'll stay with eating the pulled pork! ... Read more

Product Description
Set on a pineapple plantation in up-country Maui, the Hali'imaile General Store has lured travelers for over a decade with its down-home, island-style cooking. Critics and diners rave about chef Beverly Gannon's rustic, hearty fare, and the restaurant is a fixture on "Best of Maui" lists. THE HALI'IMAILE GENERAL STORE COOKBOOK enables readers to bring the spirit of Maui and its landmark restaurant into their own kitchen with over 100 recipes, accompanied by Beverly's warm, chatty narrative. For all those locals and out-of-towners who've begged Beverly for recipes over the years, she has this to say: "Well, folks, here's the book! And I hope every single copy gets food-stained, dog-eared, and, most of all, enjoyed." ... Read more

Customer Reviews (13)

Ode to Pacific Rim Cuisine
Gannon was one of the founding members of Pacific Rim Cuisine in Hawaii, which takes advantage of local ingredients in creating a fusion of East and West.Her cookbook typifies that type of cuisine.My favorite recipes are the desserts, especially the lilikoi tart.Wonderful book, beautiful photos, but don't buy it solely for the crab boboli dip recipe, because it is NOT in there!

Fantastic Hawaiian Regoinal Cookbook!
I have over 350 cookbooks, including more than 10 that are dedicated to Hawaiian Regional cuisine. Although many of the recipes have a Tex-Mex flavor, due to Bev's Texas roots, all that I have tried (many) are flat-out wonderful.The recipes are easy to follow and require mostly readily available ingredients.This is a must-have cookbook.The kahlua pork enchiladas are awesome! Add the cilantro cream sauce from an earlier recipe.This is how it is served at the restaurant.

Upscale, yet authentic Island Eats!
This is a really great cookbook reflecting beautiful, upscale preparations and presentations for every day, local style food items. I recommend it for those who are home chefs in their own right, and already have a passion for cooking and enjoy the process of making great food. I borrowed this book from the library so many times, then finally bought it. Great sauces; great flavors and Pacific Rim ingredient combinations. While now a few years old, it is a classic for anyone who can appreciate Hawaii's Island Star Chef's and the perfect flavors and methods they collaborated on as a culinary community to create this island food movement, now well integrated into the everyday food scene in the islands. Chef Bev Gannon, author of this book, is one of my favorite chefs; her restaurant quality recipes are made simple enough for home use, yet yield great return. I also love the culinary talents of Island Chefs' Russel Siu of "3660, On The Rise", Alan Wong.. of many Alan Wong cookbooks, and Jean Marie Josselin who put out a decade+ classic titled, "A taste of Hawaii". All are wonderful editions, and additions to a good cook's library.

Beautiful book with wonderful recipes
The Hali'maile General Store Cookbook is one of my very favorite cookbooks. Bev Gannon and her restaurants are very well known on the island of Maui, Hawaii. She takes a little bit of southwestern and a little bit of Pacific Rim ingredients to create the most delicious dishes.
The recipes are fairly easy to prepare, most ingredients can be found on the mainland, she explains every step clearly, and the photographs of the food are beautiful. You can see how she prepares some of the dishes on her website.

Great Recipes
I loved the recipes in this book, the layout etc. but thought it was strange that while there are some lovely photos of the finished recipes, there were also a lot of photos of just flowers.That's nice, I guess, they looked like native vegetation but if you were going to put a photo in that spot, why not a photo of the food? Other than that, great purchase and fast shipping! ... Read more

Product Description
In Hawai'i, we eat a wide variety of delicious noodles.Noodles have been popular since Marco Polo first brought them back from China, and in the Islands we have adopted noodles from China, Japan, Vietnam, Thailand, and Italy.With the Little Hawaiian Noodle Cookbook, you'll find a collection of more than thirty of the best-loved island noodle recipes.There are delicacies like Cold Chinese Noodles with Cucumber and Somen Salad, as well as heartier fare like Pad Thai with Shrimp and Easy Macaroni Casserole.There are also local favorites like Easy Fried Saimin and Chicken Long Rice.Get ready to take a culinary tour of Hawai'i's cultures while enjoying some of the finest noodle dishes around. ... Read more

Customer Reviews (2)

An updated version of a classic
Muriel Miura began her career as a home economist with Hawaii's Gas Co.She's hosted her own cooking shows.One of them called Cook Japanese which was aired on Hawaii Public Television in the early '70s.

She's also an author of numerous cookbooks.In 1974, as a way to help pay for her daughter's private school tuition, she wrote Cook Japanese: Hawaiian Style which she self-published.This cookbook has become a classic and is now out of print.Thanks to her daughter's encouragement to revise and reprint this cookbook for her children, Muriel Miura's classic is once again available for a whole new generation to enjoy.

The cookbook is sectioned into three parts:

Part One: Things Japanese
. . . How to Use Chopsticks
. . . Japanese Table Setting
. . . Decorative Ways of Cutting and Slicing
. . . Japanese Cooking Utensils

Part Two:Recipes
. . . Appetizers (Zenzai)
. . . Soup Stocks & Soups (Dashi and Owanrui)
. . . Rice Dishes (Gohanmono)
. . . Noodles (Menrui)
. . . Mixed Foods Vinegared Salads, and Pickled Vegetables
(Aemono,Sunomono, & Tsukemono)
. . . Raw Fish (Sashimi)
. . . Foods Cooked in Seasoned Liquids (Niimono)
. . . Steamed Foods (Mushimono)
. . . Fried Foods (Agemono)
. . . One Pot Cooking (Nabemono)
. . . Broiled Foods (Yakimono)
. . . Tofu Dishes (Tofu Ryori)
. . . Desserts (Dezaato)

Part Three: Appendices

This book has many colored pictures of the prepared dishes.Many of the ingredients used can be found in the asian food aisle of most well stocked supermarkets these days. Ingredients which may be harder to obtain can more than likely be found through the internet.

One of the better gifts from my mother
My mother gave me this book a year ago when I wanted to make some Japanese food for my girlfriend (non-Asian).I liked it because the recipes were easy to follow, worked well, and had Japanese flavor and Hawaii flavor.I also like it as a Japanese-American cookbook, and being Japanese American, I don't see them too often.While it might not be the most "authentic" Japanese food (it's close), it is authentic Japanese Hawaii food and well worth the price. ... Read more

Product Description
Poke is a dish that is usually built around raw seafood, cut into cubes and dressed with sauces and spices.Hawai'i's ambassador of poke, Chef Sam Choy, has collected more than thirty of the Islands' very best poke recipes for Sam Choy's Little Hawaiian Poke Cookbook.You'll find such delicacies as Red Hot and Blackened Poke and 'Ahi Poke with Lemongrass.There's Volcano Tofu Poke, featuring sesame oil and brown sugar, and Sam Choy's Original Fried Marlin Poke, flavored with soy sauce, green onion, ogo seaweed and bean sprouts.You'll find traditional "pure" poke made with 'ahi, salt, seaweed and inamona, a kukui nut relish, as well as inventive dishes such as Marinated Steak Poke and Green Onio and Cilantro Pesto Poke."It just doesn't get any better than this," says Sam, "Enjoy!" ... Read more

Customer Reviews (3)

Ono poke!
Some of the best poke recipe's anywhere. I've been looking for Sam's Fried A'u poke recipe ever since he closed his restuarant in Kaloko, and the grill at the Kona Bowl. These take me back to happier times before I had to leave Kona.

a little hawaiian on the mainland
We so enjoyed the food dish poke and its many variations on Kauai that we truly missed it when we came home.With this book, we were able to savory our favorite recipes for poke and also try so many new ones.This is a complete book that will have you turning the page and trying a new style everyday.

Shower gift
I hosted a wedding shower with a Hawaiian theme and gave these books as gifts.They were a big hit. ... Read more

Customer Reviews (3)

Superb book!Every page is filled with enticing recipes.
I ordered this book after having one of the best meals of my life at SamChoy's restaurant in Honolulu.The very day that I got the book in themail, I had made Asian Fajitas that had my wife praising my cooking skills. I mention the Asian Fajitas because it is a good example of what sets thisbook apart from others.Hawaii, situated halfway between East and West,surrounded by ocean,is the backdrop for exciting new recipies that willleave your family and friends impressed.I highly recommend this book.Itis well worth both the price and the 2 week special order wait!

great receipts, teaches you cooking techniques
This is the best cook book I have ever used. It not only has many good tasting reciepts, but teaches cooking techniques and fat reduction ideas. Everyone should own this one!!!

A down-to-earth author creates a great cookbook
Back in March 1997, I met the author of this week's cookbook review. Sam Choy a Hawaiian native and down-to-earth chef is the author of The Choy of Cooking published by Mutual Publishing. Choy lives in Kona where he has one of his Sam Choy's Restaurant (others are in Tokyo, Honolulu and Oahu ). This the second book by this author who has many ties to the Philadelphia region. No expense has been spared for this cookbook, with full color pictures on almost every page and printed on a high gloss paper. When I met Sam, I had a few minutes to talk to him and he truly loves what he does. During the dinner that he had prepared, I had an opportunity to sample three of the dishes from this book. Bella Mushroom Salad that featured Arugula and lettuce mounded high with roasted red pepper and scattered slices of Portobello mushrooms. Circling the salad was a dressing based on plum tomatoes and garlic. Topping the entire salad was fresh grated cheese. Then I tried a fabulous Ginger, Ginger Steamed Mussels. The mussels were tender and almost sweet. The juice had flavors of ginger, cilantro and onion giving the soup an almost lime twang, making this an outstanding dish. The last item was a dessert listed in the book as Macadamia Nut Dried Papaya Bread Pudding, a work of art offering a dense but mostly moist piece of bread pudding surrounded by a medley of pineapple and mango chunks as well as strawberry halves with whipped cream almost offering three separate desserts to create one masterpiece. Other items in the cookbook include: Summer 'Ahi (yellowfin tuna) Tartare, Wok Barbecue Shrimp with Pepper-Papaya-Pineapple Chutney, Crab and Shrimp Stuffed Shitake Mushrooms with Béarnaise Sauce, Korean-Style Tako Poke, Bella Mushroom Salad, Gingered Scallops with Colorful Soba Noodles, Sesame Ginger Snap Peas, Pan-Fried Spicy Eggplant, Beef or Pork Lu'au Stew, Baked Whole Opakapaka with Coconut Milk, and Chocolate Macadamia Cream Cheese Pie. The Choy of Cooking truly is a joy to cook with. The recipes are marvelous and tasty bring some flavors that are designed to tempt the palate. In what appears to be an attempt to improve upon his first book, Cooking from the Heart, Sam Choy brought in a new co-writer and book designer while bringing back his incredible photographer and food stylist to create the well conceived and though out cookbook. If you are into Oriental foods and want a unique cookbook on your shelf, this may be another one that you may want on that shelf ... Read more

Product Description
Mangoes and papayas are at the top of the list of favorite Island fruits, and it’s no wonder – sweet and nutritious, they are the quintessential tropical ambrosia and can be enjoyed plain or in a variety of recipes.There are more than thirty recipes included in Little Hawaiian mango & Papaya Cookbook that enhance the mango or papaya’s charm, offering a wide array of exciting flavors.In a book that is the perfect size for gift-giving, there is something for every meal: salads, main courses, desserts, beverages, even condiments!From the cool, tangy Green Papaya Salad to the glorious Flambeed Mangoes, you’ll love every bite.In addition to unique recipes, tips on selecting the perfect mangoes and papayas; varieties to look for in the market; and basic information about these luscious fruits are included. ... Read more

Customer Reviews (1)

Aloha!
A co-worker brought this cookbook into work so I could look for pupu recipes.Well, about 30 seconds into the cookbook I knew I had to have it in my collection.It has arrived today and I am on my way to the market now for scallops!I am looking forward to eating my way through this while cookbook.So, break open the okolehao and let's get cooking! ... Read more

Customer Reviews (1)

fun little cookbook
Ann Corum's "Easy Cooking:The Island Way" is a great cookbook, easy to read, with fun-to-try recipes and a generous dollop of common sense for beginning cooks. The Hawaiian-themed dishes are unusual, tasty, and quick. Yes, there are some Spam recipes (Corum has written Spam cookbooks too, since it is a mainstay of the Islands) so if you are prejudiced against the canned pork product, just skip those.

I first purchased this book on the Big Island in the summer of 1985. When my oldest daughter got her first apartment at college, I let her take it since it's a wonderful source of advice for kids new to the kitchen. Somehow it got lost over the intervening years so I was as pleased as Hawaiian punch to find it in Amazon z-shops, even though it's out of print.

Corum is a librarian in Hawaii who has published several other cookbooks. "Easy Cooking:The Island Way" is a good way to try out some of her recipes and to enjoy her easy Island style. Highly recommended! ... Read more

Customer Reviews (1)

Slicing Sand!...sing it Elvis
When my wife has her luau I will be playing my LP by Elvis "Blue Hawaiia". This book is all you need to throw the "Big One". Great reading even for a Hillbilly like me who already eats with my fingers! ... Read more

Product Description
How to Use Hawaiian Fruit was originally published in1912 in Honolulu, where the author once owned a popularrestaurant. Petroglyph Press added illustrations by William D. Brooksin 1974 and in 1999 reset the type and added a new cover design by JanMoon, but kept the flavor of the original cookbook. Almost all of therecipes are very simple and call for basic ingredients. Note, withamusement, the recipe for Lomilomi Salmon on page 73 which calls for5 cents onions and 5 cents tomatoes. How times have changed! ... Read more

Customer Reviews (1)

Not What I Expected
Don't let the title fool you, this book is not for someone who is looking for a whole bunch of authentic, ethnic Hawaiian food such as lau lau, haupia, breadfruit, and the like.

Having said that, there are some interesting recipes such as Coconut Milk Cake, Welakahao Pineapple Punch, Grandma Chung's Chop Chae, and Island Sweet-Sour Hocks.Mixed in with these type of recipes are some "mainland" style dishes: Frosted Shortbread Squares, Fried Bananas, and Seafood Newburg. And, there are many other ethnic/local dishes like Pork Adobo, Cucumber Namasu, and Ginger Chicken, although if you have a good "local" cookbook from Hawaii (you know, the ones they sell at schools, churches, island bookstores), you can find many of the same recipes.

I guess if you have 7 bucks to spare and want another "Hawaiian" cookbook, you might want to pick this one up. Belshe's aloha spirit and personality come through in the little comments sprinkled throughout the book. ... Read more

Product Description
Parties are easy to plan with this selection of Auntie Muriel's delicious, easy-to-follow recipes.From party-pleaser dips and chips to sophisticated cold and hot pupu like Stuffed Lychees and Sweet Potato Tempura, and tropical thirst-quenchers like Lilikoi-Strawberry Punch, you'll find over 50 essential party recipes from Hawaii's celebrated food lover and cookbook author Muriel Miura. ... Read more