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Hawaiian Cookbook Paperback – August 1, 1981
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From the Back Cover
Aloha, and welcome to a Polynesian paradise of romance, splendor, and exotic cuisines — exciting, different, and absolutely simple to prepare. Nearly 300 foolproof recipes are clearly presented with many helpful suggestions for shortcuts, preparing ahead, variations, substitutions, and everything you need to turn dining into a festive occasion. Each recipe consists of easily obtained ingredients, most available in your local supermarket.
Here's a savory sampling of some of the many delicious drinks and dishes that you can make:
Hawaiian Cocktails: Wahini Coolers, Coco Locos, Mai Tais, Kona Koffee Grog
Tropical Fish: Sea Bass with Pine Nuts, Mullet in Orange Sauce, Broiled Fish with Teriyaki Sauce, Mahi Mahi with Sesame Seeds
Island Appetizers: Mushrooms Lelani, Lomi Lomi Salmon, Baked Clams Kai
Native Soups: Passion Fruit Soup, Celestial Nani, Watercress Soup, Wonton
Birds of Paradise: Stuffed Chicken Breasts in Pineapple Sauce, Cornish Hens Miko Moko, Chestnut Duck, Chicken Keo Keo, King Kauloo-loo Duck
Salads and Sauces of the Tradewinds: Island Shrimp Salad, Mali Mali Sauce, Orange and Spinach Salad Molokai, Maui Tangy Sauce
A Garden of Vegetables: Bean Sprouts and Peppers, Eggplant in Coconut Cream, Candied Tomatoes, Cauliflower with Water Chestnuts and Mushrooms
Pacific Pork and Beef Dishes: Spareribs with Black Bean Sauce, Steak Bora Bora, Pork Lelani, Beef Mai Kai, Ham Alii, Polynesian Meatloaf
Aloha Desserts: Banana Fritters with Whipped Coconut Cream, Ko Ko Nut Balls, Candied Ginger, Red Oranges, Mango Macadamia Delight, Grapefruit Snow
Plus, the book offers clever ideas for table decorations and interesting garnishes. Whether it's a romantic dinner for two or a luau for a whole tribe, Roana and Gene Schindler have thought of everything to make your culinary expedition a complete success.
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Top Customer Reviews
This style of cooking is perhaps best characterized as take-out Chinese food served with a slice of pineapple in a hollowed-out pineapple-shell used as a container, eaten in a restaurant decorated with carved wooden tikis, bamboo struts and thatched huts.
Half of this book is dedicated to this genre, where the actual recipes are very similar or even identical (soy sauce, sherry, ginger, garlic) but the presentations are elaborately different with an emphasis on outlandish (flambee recipes etc). Since the average reader scarcely have time to cook dinner, the advice on food presentation hardly seems relevant.
In the time since this book was written, the chinese tiki restaurant cuisine has evolved to Modern French or American cuisine with Asian ingredients, and these are the books that you can buy from the likes of Sam Choy et al, and these are the dishes that you will encounter in the fine dining hawaiian restaurants today.
Yet, what has always appealed to me about Hawaiian Cooking, is the more humble homecooking (today known as "plate lunches") that evolved from the simple traditional dishes that the plantation laborers from Asia and their Hawaiian polynesian spouses would make. This included grilled meats with asian marinade, japanese style fried cutlets, some chinese style noodle soups, and sadly only a small number of "real" polynesian dishes like laulau, kahlua pig, lomi salmon, haupia, and poi (perhaps less than a dozen of such traditional unadulterated polynesian recipes have survived).Read more ›
Most Recent Customer Reviews
More great recipes, even food Beef Hekka, although the recipe wasn't 100% like my Dad's version, but it gave me something to work with. Read morePublished on February 22, 2012 by Kalala