Beachbum Berry's Taboo Table: Tiki Cuisine From Polynesian Restaurants Of Yore is a unique collection of South Sea themed vintage recipes that is enhanced with an informed and informative history of tiki cuisine from the first Polynesian setters to the last remaining Polynesian restaurants. From Crab Rangoon; Shrimp Luau; Chicken of the Gods; and Javanese Lamb Sate; to Shellfish Polynesian; Pitcairn Salad; Mai Tai Pie; and Molokai Mule, this compendium of dishes and drinks is a welcome and recommended, spiral bound and celebratory addition to any multi-cultural kitchen cookbook collection.
This book is a nice cross section of the Tikis of yore, with a focus on the food rather than the drinks (though there's a few). My only disappointment with this book is that the its fabrication is less than spectacular. Other than that, the content is great. When I cook with it, I'll probably just copy the receipes as to not risk damaging it.
This is a food-centered book from Beachbum Berry, following his brilliant Grog Log which recreates the classic exotic cocktails. The couple of recipes that I've tried turned out well, but the cookbook is a little minimal, especially in terms of presentation. After all, good food was not the main reason to go to Trader Vic's, was it? Strong drinks and exotic atmosphere had to be higher on the list. And the atmosphere/presentation is a bit lacking in this book. But really, I shouldn't focus on a minor gripe in a positive review! Beachbum Berry has done more than anyone to bring the tastes of the tiki/tropical/south seas/exotica movement back to us. And this is a fine work in that direction.