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From Kau Kau to Cuisine: An Island Cookbook, Then and Now

Amazon.com Price:  $27.45 (as of 01/05/2019 15:58 PST- Details)

Description

The Evolution of Island Cooking

From fine dining to food trucks, Hawaii’s latest cuisine is indelibly influenced by its small-town plantation past. From Kau Kau to Cuisine: An Island Cookbook, Then and Now is a unique culinary guide to that connection between old and new. In this lavish, hardcover choice of 60 recipes, time-proven local dishes are paired with new creations inspired by the same flavors and ingredients.

Food historian Arnold Hiura provides the fascinating backstory of Hawaii’s culinary journey from roots in tight-knit communities to how—and what—Islanders eat today. Hiura points out, for example, that common foods once consumed out of necessity, such as offal cuts or native plants, have once again change into popular. The buzzwords of up to date cuisine—sustainable, homegrown, foraged—are in truth age-old practices; many old-timers never stopped sourcing, cooking and eating their foods in these ways.

In From Kau Kau to Cuisine, Big Island tv personality and KTA Super Stores executive vice-president Derek Kurisu and Oahu executive chef Jason Takemura of Hukilau Honolulu and Pagoda Floating Restaurant, have teamed up to present 30 pairs of recipes. Every pair matches a “Then” dish from Kurisu—a classic plantation or traditional local-style favorite—with a “Now” dish from Takemura—a reinterpretation of Kurisu’s version or a new creation drawn from the same ingredients or cooking style. The result: Grilled Opihi are reimagined as Baked Oysters with Truffle Hollandaise; Kabocha with Dried Ebi evolves into Roasted Kabocha Risotto; Portuguese Sausage–Hamburger Patty Loco Moco is remade as Sake–Soy-Braised Short Rib Loco Moco. Every dish is accompanied by lush color photography, even as accompanying features offer tips on step by step processes used by both Kurisu and Takemura.

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