Great Chefs of Hawaii [Spiral-bound]

Kaui Philpotts (Author)

Book Description

Publication Date: May 1, 2003

An abridged edition of Great Chefs of Hawaii, this version explores Hawaii's rich culinary traditions as practiced by leading island chefs including Sam Choy, Roy Yamaguchi, Amy Ferguson-Ota, Beverly Gannon, David Paul Johnson, Gerard Kaleohano, OnJin Kim and Alan Wong.

Editorial Reviews

About the Author

Kaui Philpotts is a freelance writer and former food editor of the Honolulu Advertiser. She has written the narrative for Maui Cooks and Maui Cooks Again. She now writes a collumn on island foods for The Maui News.

Product Details

• Spiral-bound: 160 pages
• Publisher: Mutual Publishing (May 1, 2003)
• Language: English
• ISBN-10: 1566475953
• ISBN-13: 978-1566475952
• Product Dimensions: 8.8 x 6.1 x 0.9 inches
• Shipping Weight: 1.2 pounds (View shipping rates and policies)
• Average Customer Review: 4.0 out of 5 stars  See all reviews (2 customer reviews)
• Amazon Best Sellers Rank: #2,758,879 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

3.0 out of 5 stars not what my wife expected, November 23, 2010

By 

Onepoorguy (Sonoran Desert) - See all my reviews

This review is from: Great Chefs of Hawaii (Spiral-bound)

After going through the book my wife has yet to prepare one of the recipes. Nothing really caught her attention. But obviously this is very much a matter of personal taste.

0 of 1 people found the following review helpful:

5.0 out of 5 stars Celebrating great food in the spirit of the islands, September 16, 2007

By 

Paesano Italiano (No. California/ Ex-NYC) - See all my reviews

This review is from: Great Chefs of Hawaii (Spiral-bound)

I bought this book while on a fabulous vacation to Maui, Hawaii.

This book is a great souvenir of that trip to the island and the wonderful culinary celebration that I experienced there.

Some people do not enjoy fusion cuisine or the cuisine that is outside of the regular mainstream cannon of the culinary world. However, I think that this book is a fantastic show of the creative, fresh spirit that I found in Hawaii. It is perhaps a spirit that I think has been lost in much of America, if not the world.

Indeed, with its collection of chefs throughout the state, the book shows how worldly, yet still local, Hawaii's cuisine can truly be. Not only that, it can be both traditional and/ or modern. Indeed, there is a philosophy and there is a passion and tradition... they are creating great food in Hawaii, as beautiful as the islands themselves. This is a celebration of the Hawaii spirit.