Remembering Diamond Head, Remembering Hawai'i [Paperback]

Lisa Parola Gaynier (Author), Shirley Tong Parola (Author)

Book Description

ISBN-10: 0966645707 | ISBN-13: 978-0966645705 | Publication Date: October 1999 | Edition: 1

A multicultural cookbook of Hawai'i and its foods, REMEMBERING DIAMOND HEAD, REMEMBERING HAWAIíI provides more than the Island recipes that form the basis of what has come to be called "East-West Fusion Cuisine." It traces the evolution and melding of the diverse immigrant tables into the varied fare that comprise the foods of Hawaii. What is Hawaiian food? Need luau tips? A royal palace in the United States? Hawaiíi - almost a Japanese protectorate! Cowboys in Hawaiíi? The cookbook memoir contains interesting stories plus over 250 recipes including the menu from the cafe they ran for seven years in Ann Arbor's Kerrytown Market.

Editorial Reviews

Review

"...a cookbook called Remembering Diamond Head, Remembering Hawaii, with recipes for the cafe's muffins, somen salad, mochi chicken and 248 other wonderful dishes, interspersed with family stories and entertaining history of Hawaii's multicultural cuisine." -- Ann Arbor Observer, Oct, 1999

"In her part of the narrative, Parola takes pains to explain what Hawaiian cuisine is, and what it is not. It's not just the traditional dishes of ethnic Hawaiians--the roast pig, coconut pudding and poi...it's the original Pacific Rim cuisine reflecting all the ethinc groups and races that have settled there." -- Flint Journal Nov. 15, 1999

"Particularly impressive is the friendly tone; as warm-hearted as a chat over a cup of Kona coffee." -- Writer’s Digest Self-Published Book Awards” (2004)

"Some of the best narrative writing I've ever read in cookbook... highly interesting, entertaining and educational.' -- Jim Barnes, Managing Editor, Independent Publisher Online


"The best narrative writing found in a cookbook." -- Midwest Review of Books, 2000

...goes to great lengths to explain the peculiarities of a cuisine that mixes American and Asian cooking styles... -- Detroit Metro Times, May 3, 2000

Long before Hawaii Regional Cuisine, there was Shirley Tong Parola, who taught Midwesterners to love crispy won tons and teriyaki sticks. Later they were on the menu at her Diamond Head Cafe in Ann Arbor, MI. Parola has co-authored a cookbook with her daughter Lisa Parola Gaynier. "Remembering Diamond Head, Remembering Hawai'i," is part culinary history, part nostalgia, part community cookbook. Born in Canton, China, raised in Hawaii, Parola focuses on Chinese disches, but her tastes encompass all of the ethnic variety Hawaii has to offer. Her father was a Chinese paniolo on Molokai, and her mother Chinese-Hawaiian. Parola moved her family to Indiana for graduate school and then to Flint, MI., where she chaired the Flint International Institute's Summer Ethnic Festivals. Her booth, where she sold two won tons for a quarter and teriyaki sticks for 25 cents each, was among the biggest moneymakers. Lisa left grad school to open the Diamond Head Cafe. The book began as a! n outgrowth of customer requests for recipes. -- The Honolulu Advertiser by Joan Clarke, Advertiser Food Editor

Long before Hawaii Regional Cuisine, there was Shirley Tong Parola, who taught Midwesterners to love crispy wontons and teriyaki sticks. -- Joan Clarke, Food editor, Honolulu Advertiser

From the Publisher

When the idea for the book was presented, it's multicultural themes imbedded in good narrative and adventuresome eating was a prime attraction. Tracing the introduction of new flavors to mid western palates as far back as the end of the 50's had certain important historical overtones that needed documentation. Also, the expertise born of years of experience in running a successful restaurant, coupled with the alchemy that is the essence of the 'fusion' process, provided so many unique dishes that we felt compelled to share them. Finally, the droves of former DIAMOND HEAD CAFE patrons were demanding it.

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Product Details

• Paperback: 312 pages
• Publisher: Diamond Hawaii Press; 1 edition (October 1999)
• Language: English
• ISBN-10: 0966645707
• ISBN-13: 978-0966645705
• Product Dimensions: 9.9 x 7.9 x 0.8 inches
• Shipping Weight: 1.8 pounds
• Average Customer Review: 4.9 out of 5 stars  See all reviews (10 customer reviews)
• Amazon Best Sellers Rank: #1,464,032 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 A great book for the culinary challenged, August 25, 2000

By 

Eric Y. Ushiroda (Bloomington, IN USA) - See all my reviews

This review is from: Remembering Diamond Head, Remembering Hawai'i (Paperback)

I'm a Hawaii native now living in Bloomington Indiana. I was not able to see Shirley in person when she was here earlier this month for a book signing / cooking demonstration. I did buy her book anyway and it is really great. Why? I'm not exactly the best cook by any means, but through Shirley and Lisa's honest, open, and interesting commentaries, one can actually learn about the history, culture, and uses of the many flavorful dishes of the islands. Plus, the book does a great job explaining what certain food terms mean such as "saimin", "poke", "mochiko" or "aburage" since they are not common words used here on the mainland. I have many cookbooks from Hawaii written for locals, but I honestly believe that Shirley and Lisa's book is a great way to share Hawaiian food dishes and recipes with our mainland friends. In fact, I have recommended this book to several of my new friends here in Southern Indiana. If any of you want to try out Hawaiian food without having fly to Hawaii to sample it, this book is the easiest and cheapest way to do so. On a final note, try the Mochi Chicken. This dish is typcial party food in Hawaii. You'll like it!

4 of 4 people found the following review helpful:

5.0 out of 5 stars Yummy Hawaii !, February 22, 2000

By 

Karen Melaas (Oxford, Michigan) - See all my reviews

This review is from: Remembering Diamond Head, Remembering Hawai'i (Paperback)

Say aloha, grab a Kona coffee, a chunky macadamia nut cookie, and a cozy chair. Remembering Diamond Head, Remembering Hawaii is a scrumptious roll of brilliant family memories, exploding in taste sensations that you can prepare with confidence and excitement at home. Shirley and Lisa are cooks from the heart, who leave no detail untold. Mother and daughter, both accomplished cooks and restauranteurs, re-unite and re-create kitchen culinary, with shitake, stirfry and sukiyaki. This delicious book is your trip to Hawaii, no frequent flyer miles needed !

3 of 3 people found the following review helpful:

5.0 out of 5 stars Delicious food, easy to follow recipes, a wonderful history!, January 24, 2002

By 

Julianna Taylor (Brighton, Michigan USA) - See all my reviews

This review is from: Remembering Diamond Head, Remembering Hawai'i (Paperback)

This was more than a cookbook it was an experience. The recipes were just great, from fried rice to banana cream pie, my husband and I have savored the flavors. As a collector of cookbooks I have been more successful with these recipes than any cookbook I have tried in many years. However, the surprise bonus was that the delightful history of the food and the family caused me to actually read the entire cookbook before I tried the first recipe. What fun!