Product Description
A wonderful collection of recipes by the employees of Amfac Community Action Teams of Hawaii. Chock full of great Hawaiian and Local-Hawaii recipes. ... Read more

Customer Reviews (1)

Practical Guide to Cooking Healthy.I LOVE this book!!!!
Diana Helfand is known for her column in Midweek that's read by thousands of readers each week.When her book came out, I went to one of herbook signings and she was really down to earth and friendly.I knew her book was going to be good because I'd watched her show on fox channel three and was a loyal reader of her healthy eating column.
After reading this book, I learned how to substitute all kinds of fattening ingredients for lower fat ones-- for instance, did you know you could use apple sauce as a fat substitute for muffins, and you'd never know the difference, too.Really.I promise!I've used this handy book so much already-- much more than some of my other expensive fancy schmancy cookbooks.
Another good thing about this book is that it has all of the nutrition information, which is always helpful to know when you're cooking for someone (or yourself) who needs to cut back on fat and salt.
Buy this book!There's a rumor that she's coming out with a new book soon (next year I think) and I can't wait to buy that one. ... Read more

Customer Reviews (1)

Zeebra714
The little book arrived, as far as I am concerned, it was in brand new condition ... Read more

Customer Reviews (2)

Best Hawaiian Luau book!
Recipes are easy and authentic.Covers all parts to a luau menu.I use this book every time!It's small but has excellent ideas.

You call this a BOOK?-It's a PAMPHLET.
What a waste of money.12 pages (24 if you count both sides), 13 food item recipes and 8...yes..count em Dano...EIGHT drink recipes.Don Ho say it ain't so! I just lost $5 bucks!

Recipes: Pork, Lobster, Chicken, Steamed (do we really need a recipe for this?) and Fried Rice, Sweet Potatoes, Vegetable Stir Fry, Spring Rolls, Short Ribs, Chicken Tempura, Shao Mai, Cheesecake, Bundt Cake, and Chopped Fruit. (Of course all of these were embelleshed with words like Luau Sweet Potatoes, etc.)

Drinks: Punch, Hurricane, Daiquiri, Hawaiian Sunset, Blue Hawaii, Mai Tai, Bird of Paradise, Macadamia Chi Chi.(are you laughing?)
... Read more

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Japanese recipes from Hawaii. ... Read more

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KHET Hawaii Public Television, Honolulu, Hawaii; compiled by KHET and The International Kitchen. ... Read more

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This digital document is an article from Encyclopedia of Food and Culture, brought to you by Gale®, a part of Cengage Learning, a world leader in e-research and educational publishing for libraries, schools and businesses.The length of the article is 2195 words.The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase.You can view it with any web browser.Intended to provide a comprehensive description of the enterprise of education both within the United States and throughout the world. Articles offer a view of the institutions, people, processes, and products found in educational practice. ... Read more

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A wonderful collection of mango recipes prepared by the Home Service Department of the Hawaiian Electric Company. Real local dishes! ... Read more

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The Shin Buddhist way of cooking. More than 750 different recipes in 450 pages from the Honpa Hongwanji Buddhist Temple in Honolulu, Hawaii. ... Read more

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Charismatic restaurateur Sam Choy, famous throughout America for his innovative take on Hawaiian home cooking, brings the flavors of the islands right into your kitchen. Chef Choy's unique cuisine is based on fresh, healthy ingredients, unexpected combinations of spicy and sweet, and low-key preparation, often involving grilling with friends. This gorgeously designed cookbook celebrates Choy's diverse culinary heritage with over 200 recipes ranging from imaginative appetizers, to seafood and meat entrees, to delicious desserts and tropical drinks. With dishes like Baked Teriyaki Mahimahi, Roasted Chicken with Macadamia Nut Stuffing, Big Island Beef Short Ribs, and Mango Guava Sorbet, Choy proves that you can have great flavor with minimal fuss and maximum flexibility. Perfect for entertaining, intimate dining, or dinner with the kids, Choy's cooking is as vibrant and easygoing as Hawaii itself. Aloha!Amazon.com Review
Hawaiian chef Sam Choy is sassy and sweet. So are the flavorsof his food. Choy's cooking is hapu, a hybrid of Polynesian,Japanese, Chinese, Korean, and European influences, combined in whathe calls local-style cooking. In Wok-Seared Shrimp withPepper-Papaya-Pineapple Chutney, a typical example, Choy marinates themain ingredient, then stir-fries it, and serves it with a colorfulaccompaniment.

Fish or seafood stars in many dishes. Choy'smarinades are generally a blend of garlic, ginger, soy sauce, andsugar, with varying accents of scallion, sesame oil, and hotpeppers. Both the preparation of ingredients and the cooking methodare quick for most dishes. The accompaniment, often a salsa orchutney, is usually a toss-together of chopped fresh fruits andvegetables that can be made ahead of time.

Choy takes pride in hisHawaiian heritage. He talks about his family and local goings-on. HisCatfish in Sweet and Sour Sauce supports local farming of thisfreshwater fish. Enticing, succulent Hibachi Pineapple Spears wereinvented one day at the beach to please the kids.

A fish-loversdelight, this book also offers appealing chicken recipes: Quick andEasy Shoyu Chicken, made with teriyaki sauce, will please just abouteveryone. Sixteen color pages help you present dishes as nicely asChoy does at his restaurants. If you can chop, stir-fry, and grill,Sam Choy's Island Cooking provides a fast, fun taste trip tothe tropics. Don't miss the desserts and exotic drinks, like Lava Flowand Kona MacFreeze. --Dana Jacobi ... Read more

Customer Reviews (17)

Island Flavors at Home
Wonderful book of the Island's favorites along with Sam's favorites. The food in Hawaii is delicious and this is a welcome addition to my shelf for bringing those flavors to home when we can't be there. This is one of my favorites of Sam's book because anyone can cook from it.

One major complaint...
I haven't tried to make anything yet and it's mainly because I don't know what each dish is simply by it's title. There are only a few photos of his dishes (and they're not next to the recipe, the few given are all in the center of the book). I like to know what a recipe should look like when it's done so I know I've done it right - this book seriously lacks in that department, something I find very important in a cookbook. However, if that doesn't bother you and you just want the recipes, I'm sure it's great because Sam's a great chef.

Read, learn, laugh and cook
With an UKU here and an OPAKA PAKA there, a touch of mango and crushed lemon grass, coconut hull fires and roasted HAPU UPU U, new ways to whisk a mother hollandaise,and flavors that jump right up off the page.That is Sam Choy's Island Flavors.
When exploring new techniques and language in cooking it really is irrelevant if the recipes are complicated, compound, simple or sublime, what matters is if they work. The recipes in Island Flavors work. Too often the reader/cook is duped into buying a cookbook by the way it looks and the food displayed, or by the hype and narrative of paid critics and TV shows. Thankfully there is no illusion to this cookbook. I have found the recipes to be both true to the pan, and true to the palate.
This is a highly recommended cookbook for the novice as well as the more experienced cook. It is full of great information, and you can feel Sam Choy's love of food throughout the book. Food is love so why not read and cook with those who love the craft, and leave the dilletantes of cuisine to gather dust on the backshelves, or in the late night hours of Emeril hell.Sam Choy cooks great food, is a great chef, and is a great food writer. Cook along with him as you read and you will understand why so many of the great chefs are smiling all the time. Food this lively can only make you happy.

One of the best cookbooks I own (and I own 80+)
All of Sam Choy's books are good, but this one has a special place in my kitchen, because it covers the gamut of dishes. Unlike his seafood and Poke books, Sam provides some of the finest "home cooking" recipes of the islands.

Well done!

Take Me Back To The Islands!
Sam Choy has always made cooking hawaiian style simple for me. I like his sense of humor and food combinations. My only problem is finding fresh ingredients here in eastern Washington. I use this book primarily for summer luau parties and impress all my friends. It has lots of variety. ... Read more

Customer Reviews (2)

Aloha Cuisine-Lots of good Hawiaiin and Island recipes
This book contains many recipes, with a new approach to Hawiaiin cooking.Many dishes that I didn't expect.We particularly liked the Hale'iwa Barbecued Pork ribs.Also, some interesting and exotic desserts and drinks.It is well illustrated; also the categories are reasonable.

beautiful
I loved the layout of this cookbook.The pictures were beautiful and the recipes easy to follow. ... Read more

Customer Reviews (3)

Most used cookbook in our kitchen
We love this cookbook. Was given to me & my husband when we left the islands. So ono and easy.

Not high brow, but darn good
These recipes are easy and straightforward. You don't need to be a gourmand to make these.Although often rather low-brow (cream of mushroom soup, powdered onion soup mix...) I found them actually really good and sort of nostalgic in a comfort food sort of way.These are great recipes for feeding a family without a lot of fuss but still with some flair.I'm not from Hawaii but I think sugar is really loved over there!I had to decrease the sugar sometimes to suit my tongue. Every Hawaiian I know has this book so I think it is really representative of what locals eat at home.

KamaAina Favorite...Just like Home
Many tasty local favorites...if only she had pickled mango :-).I make the oyako donburi often as well as furikaki fish (yummy with salmon).

Being away from home and in NYC makes this book priceless for me.No local potlucks, plate lunches, or okazu deli food here, I gotta make my own "ono" food...thank goodness for this book!

Mahalo for sharing Aunty Jean!
... Read more

Product Description
For five seasons, Roy Yamaguchi has explored theingredients and growers of Hawaii on his public television show,Hawaii Cooks with Roy Yamaguchi. Now, in a companion volume to thesixth season, he brings his rich culinary discoveries to homekitchens. In HAWAII COOKS, Roy introduces a comprehensive pantry thatdescribes his favorite ingredients in detail and carefully explainshow flavors, textures, and colors play off and complement each otheron the plate. As a classically trained chef, Roy combines fresh,Hawaiian-grown ingredients with French cooking techniques to produce amouthwatering collection of recipes with eastern and westerninfluences. Recipes such as Crab and Taro Cakes with Béarnaise Sauce,Lamb Steaks with Sweet Potato Mash and Apple-Curry Sauce, and Crabwith Vanilla Sauce pack an unexpected punch in every delicious bite,bringing out the flavors of ingredients in ways that only Roy can. ... Read more

Customer Reviews (3)

Hawaii at its best
I am a fan of Roy's and wish I could eat in every Roy's!It is a good cookbook and the dishes can be cooked!

Falls short of expectations
It does not appear to be a bad book.However, too much time is spent discussing the ingredients and not enough space is devoted to recipes.Certainly some discussion of raw ingredients is useful, but fully 1/3 of the book is devoted to it.If that's what you want, this is the book for you.There are other books covering Hawaiian recipes that are better choices if your emphasis is recipes.

Roy Cooks but must have more to offer
Book is really a disapointment. It seems to suffer from being a companion book to a TV program and so does not stand up as a cookbook on it's own right. I buy cookbooks for inspiration and ongoing learningbut don't care for watching TV Chefs. Chef Yamaguchi it seems is a very creative cook ,but if you are going to try to sell books for $32.50 it needs more stuffing. I want to know more about how he thinks and were his insparation comes from. I feel that bought Sam Choy and Alan Wong offer more of this to my understanding. I would have also liked to have the English names listed in the recipes. I spent a lot of time looking in the Pantry section to find out what the differant ingredants were. ... Read more

Product Description
Betty Shimabukuro has been tracking down recipes for the Honolulu Star Bulletin's "By Request" column since 1998.Possibly the one thing that has been requested more than any particular recipe is a cookbook.Now, readers finally have the answer to that request in By Request; The Search for Hawaii's Greatest Recipes.This cookbook is filled with the most popular, memorable and favorite recipes uncovered by the column. The book includes recipes for a variety of dishes from robust main dishes to essential sides and luscious desserts and treats of all kinds.There is a special section dedicated to the legendary Top Five recipes of all time - revealing Alice Chicken's secret to the best spicy Korean wings for instance - and another section of recipes from local celebrity chefs. ... Read more

Customer Reviews (2)

Wonderful Book
This book is a keeper.I saw this book at my local library so I had to have my very own. I loved every single recipe. I've made three dishes so far and all came out wonderful.Great book!

Good eats
Brings back many great recipes we enjoyed growing up in Hawai'i nei.A top of the line resource for any kitchen. ... Read more

Product Description
This cookbook is the result of thirteen years of recipe collectingby the Alu Like nutritionists, with invaluable help from kupuna, volunteers, staff and caterers.Contains over 120 easy, healthy, nutritious recipes that are low in fat, sodium and sugar and high in vitamins, minerals and most of all, taste! ... Read more

Product Description
This is an EXACT reproduction of a book published before 1923. This IS NOT an OCR'd book with strange characters, introduced typographical errors, and jumbled words.This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book. ... Read more

Product Description
A collection of the most popular and loved dishes Hawaii's kama'aina remember, enjoy, and continue to eat at restaurants and in homes throughout the islands. From Chicken Katsu to Spam Musubi, it's all here with cooking tips and stories about chefs and hole-in-the-wall restaurants of days gone-by. If it's true that we are what we eat, then Hawaii is a genuine melting pot where people meld customs and share tradtions on plates full of kimchee, adobo, scalloped potatoes, and a side of rice. ... Read more

Customer Reviews (3)

My very favorite cookbook
I got this cookbook about a month ago and have cooked little else than what's within its pages.Though I've found the recipes require a touch of adjustment, they are so far all generally solid starting points and I've enjoyed every meal that's come from its pages, as well as the lively pictures and descriptions.

PROS:Fun, delicious, wide range of styles, book design makes for easy use in the kitchen.

NOT-QUITE-PROS:Like most cookbooks, requires a little "feel" from the cook to adjust on the fly as appropriate.

CONS:None.

Onolicious!
From Shoyu Hot Dogs to Lamb Wellington "Indianne" with Tropical Fruit Chutney, two local authors have hit the nail on the head with their new cookbook, What Hawaii Likes to Eat.
A collection of 130 recipes submitted by readers of a Honolulu daily newspaper, the range of dishes and tastes are as varied as the multi-cultural and chop suey residents of Hawaii.
If there is one thing that all people like to do is eat, and with so many influences in the Crossroads of the Pacific, it would be impossible for even the most finicky of eaters not to discover something in this book that would make their mouths water.
Cookbook writer and editor Muriel Miura teamed with the newspaper's food editor Betty Shimabukuro and asked the professional cooks and chefs along with the experts -- the eaters -- What do Hawaii folks like to eat?
After months of reading, testing and eating, the result is this spiral-bound cookbook -- with the required color photos needed for any amateur Pacific Rim food preparer to serve a mouth-watering dish.
What Hawaii likes to eat will provide comfort food for those who grew up on the plantation: Chicken Hekka, Musubi and Mango Seed; for those townies who were raised in Honolulu or Hilo: Loco Moco, Hamburger Steak and Chicken Katsu; for those who love luau food: Chicken Long Rice, Laulau, Lomi Salmon and Haupia; and for those who appreciate the ambiance as much as the meal: Cavalier Restaurant's Lobster Thermidor, Hiroshi Eurasian Tapas' Garlic Shichimi Ahi with Ponzu Vinagrette and Kahala Resort and Hotel's Roasted Garlic Rack of Lamb with Garlic and Herbs.
For poi dog palates, try Napua Steven's Taro Biscuits, Arare Cookies and Sam Choy's Hawaiian Pulehu Tri-Tip Steak.
The kamaaina baby boomers and their parents may remember Jolly Roger's Orange Bread, Queen's Surf Chicken Kamaaina and Little George's Shrimp Scampi. The Stewart's Pharmacy Corn Bread would bring a tear to the eye of anyone who frequented the once-popular Waikiki establishment.
But for all the fancy Lavosh, Orange Souffle, Golden Phoenix Claws and Scalloped Potatoes that are in this book, perhaps the most intriguing recipe is the first -- and possibly the simplest -- the "Oki Dog," an American, Mexican, Tex-Mex and Okinawan Fusion creation, which is a bright red, crispy Redondo hot dog, Zippy's chili, shoyu pork and iceberg lettuce all wrapped up in a tortilla.
The delicacy was actually first served on Santa Monica Boulevard in Hollywood by Sakai "Jimmy" Sueyoshi, an Okinawa native who got rich selling his "Oki Dogs," and brought to Hawaii by one of the organizers of the Okinawan Festival who replaced the shredded pastrami that Sueyoshi used with the shoyu pork.
Onolicious.

One of the BEST Hawaii cookbooks!
Being born and raised in Hawaii and tasted the delicious local food growing up, I found this book to be one of the best cookbooks of local, Hawaii-style cooking.The recipes were easy to follow and the color photos brought back many fond memories.If you ever ate the 'ono' local food in Hawaii, be sure to add this cookbook to your library! ... Read more