The New Cuisine of Hawaii [Hardcover]

Janice Henderson (Author)

Book Description

Publication Date: May 10, 1994

Twelve noted Hawaiian chefs have contributed easy-to-prepare regional recipes such as big island goat cheese, roasted banana rum souffle+a7, steamed Kauai clams with red curry basil broth, and other delicacies. 25,000 first printing.

Editorial Reviews

Review

Back (from left): Sam Choy, Philippe Padovani, Roger Dikon, Gary Strehl Middle: Roy Yamaguchi, Amy Ferguson Ota, Jean-Marie Josselin, George Mavrothalassitis, Beverly Gannon, Peter Merriman Front: Mark Ellman, Alan Wong

From the Back Cover

Back (from left): Sam Choy, Philippe Padovani, Roger Dikon, Gary Strehl Middle: Roy Yamaguchi, Amy Ferguson Ota, Jean-Marie Josselin, George Mavrothalassitis, Beverly Gannon, Peter Merriman Front: Mark Ellman, Alan Wong

Product Details

• Hardcover: 140 pages
• Publisher: Villard (May 10, 1994)
• Language: English
• ISBN-10: 0679425292
• ISBN-13: 978-0679425298
• Product Dimensions: 10.1 x 8.1 x 0.7 inches
• Shipping Weight: 1.3 pounds
• Average Customer Review: 4.8 out of 5 stars  See all reviews (4 customer reviews)
• Amazon Best Sellers Rank: #1,137,547 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

8 of 8 people found the following review helpful:

5.0 out of 5 stars My most treasured cookbook!, November 7, 2001

By 

Katherine H. Barnett "Nina" (McLean, VA USA) - See all my reviews
(REAL NAME)   

This review is from: The New Cuisine of Hawaii (Hardcover)

I am an adventurous cook, and I'm skilled at putting complex meals together, and on time. I have a collection of more than 100 cookbooks, and this is the one that gets pulled out for EVERY dinner party, every special event: it is without question, an incredible resource! My copy is falling apart from overuse. Most recipes have long lists of spices, but the actual preparation is simple. Excellent substitutions (ex: orange roughy for pink snapper, not normally found on the mainland) are recommended, and the suggested wine pairings are very helpful. I have tried 74 of the 118 recipes; there are only 2 that I would not ever try again.

2 of 2 people found the following review helpful:

4.0 out of 5 stars SOME SOPHISTICATED DINING, October 2, 2005

By 

Gail Cooke (TX, USA) - See all my reviews
(VINE VOICE)    (COMMUNITY FORUM 04)    (HALL OF FAME REVIEWER)    (TOP 500 REVIEWER)    (REAL NAME)   

This review is from: The New Cuisine of Hawaii (Hardcover)

Hawaii - just the name evokes scenes of a lush tropical paradise, pearl beached islands lazing in a warm sun. When we dream of Hawaii, we do not often think of food but we should for the islands boast premium fresh ingredients and diverse culinary influences.

Now, this beautifully illustrated volume presents recipes from 12 chefs who have made names for themselves in hotels and top-notch restaurants. Beginning with a culinary revolution in the 1980's, Hawaii's menus today often match its spectacular views. Gone are the days of simply mahi mahi; welcome to some of the most sophisticated dining to be found anywhere.

Each of the 12 chapters serves up several recipes from each chef represented. Mark Ellman's premier dessert - Carmel Miranda is an irresistible combination of caramel, fresh fruit and ice cream artfully presented, and is easily prepared in a home kitchen.

Asian Guacamole as created by Alan Wong is a fitting rival for our Southwestern favorite.

If Hawaii isn't in your travel plans, a taste of the islands can be brought to your table with "The New Cuisine of Hawaii."

- Gail Cooke

4 of 6 people found the following review helpful:

5.0 out of 5 stars this is a wonderfully original book!, March 29, 1998

By A Customer

This review is from: The New Cuisine of Hawaii (Hardcover)

so many delicous recipes and pictures. the recipes i cooked, made my family and i feel like we were actually in hawaii in a fancy resteraunt. delicoius! i look forward to more books on this subject!