- Spiral-bound: 154 pages
- Publisher: Island Heritage Publishing; Second Edition edition (November 2002)
- Language: English
- ISBN-10: 0896103986
- ISBN-13: 978-0896103986
- Package Dimensions: 9 x 9 x 0.9 inches
- Shipping Weight: 1.8 pounds
- Average Customer Review: 9 customer reviews
- Amazon Best Sellers Rank: #712,313 in Books (See Top 100 in Books)
Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Chefs of Aloha: Favorite Recipes from the Top Chefs of Hawai'i Spiral-bound – November, 2002
Customers who viewed this item also viewed
Customers who bought this item also bought
Showing 1-8 of 9 reviews
There was a problem filtering reviews right now. Please try again later.
The chefs who wrote these recipes are award winning and the recipes work. Other reviewers said they find the recipes hard to follow, that is not the chefs faults. That's like blaming scientists because you don't understand a science text book. Recipes are written a certain way and are meant to be read a certain way. The recipes in this book assume the reader knows how to read them. They are superbly written and well tested in Hawaii's best kitchens, unlike what you find in most cook books. These recipes are served at the best restaurants and hotels on the islands.
Here is my version of the cover recipe that I made just tonight: [...]
Summary: If you love to cook, have a little know how, and want a book with some really stellar recipes, this is the one for you. If you are just a passive home cook, or maybe are not used to recipes written by chefs, this may not be the best choice.
The editing of this book was sloppy and could have been better, and it would have avoided some rather ridiculous snafus like the "Rotisserie Island Chicken" that has "Huli-Huli Sauce" as an ingredient. Not so helpfully, the recipe is immediately followed by something called "Huli-Huli Style Sauce", one of the ingredients of which is 1/2 cup of Huli-Huli sauce! I'm still wondering what the hell Huli-Huli sauce is.
My number one criticism of this book is that many chefs include unusual, local-to-Hawaii, and hard-to-find ingredients in the recipes. Even those of us who live in an area with many Asian markets may have a hard time finding some of the ingredients like sambal olek, or ogo seaweed. It would have been good if the chefs would give the reader who does not have a lot of experience with this particular style of cuisine just what it is about these ingredients that make them special, and what one might substitute when the preferred ingredients are unavailable.
I do give this book 4 stars, because many of the preparations are indeed delicious.
Some of the ingredients are obscure or really oddly specific, like 'Sweet 100s Tomatoes' instead of 'cherry tomatoes' or 'Hawaiian Chocolate' instead of 'chocolate'.