Hawaii State Book Store Hawaii Cookbooks

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C O O K I N G

The Food of Paradise: Exploring Hawaii's Culinary Heritage by Rachel Laudan
Hawai`i has one of the richest culinary heritages in the United States. Its contemporary regional cuisine, known as "local food" by residents, is a truly amazing fusion of diverse culinary influences. Rachel Laudan takes readers on a thoughtful, wide-ranging tour of Hawaii's farms and gardens, fish auctions and vegetable markets, fairs and carnivals, mom-and-pop stores and lunch wagons, to uncover the delightful complexities and incongruities in Hawaii's culinary history.

A Taste of Hawaii: New Cooking from the Crossroads of the Pacific by Jean-Marie Josselin
Chef and owner of A Pacific Cafe in Kapaa, Kauai, Josselin has created a collection of 150 recipes that are contemporary in taste and Hawaiian in inspiration. Chapters cover appetizers, salads, soups, fish and seafood, meat and poultry, vegetables, sauces and dressings, and desserts. Mainland substitutions for Hawaiian ingredients are included. 50 full-color photographs

Great Chefs of Hawaii: Cookbook by Kaui Philpotts
This cookbook was the #2 non-fiction bestseller in Hawaii upon its release, a companion book to the TV series "Great Chefs of Hawaii". Fresh tastes, brilliant color, and more than 400 recipes are featured by great chefs like Sam Choy, Roy Yamaguchi, Alan Wong, OnJin Kim, and 44 others. The book includes mail order sources, wines, luau dishes, and an extensive glossary of Hawaiian ingredients.

	Hawaiian Cookbook
	by Roana and Gene Schindler
	Nearly 300 easy-to-prepare exotic recipes with tips on shortcuts, preparing ahead, substitutions, etc. Recipes include: sea bass with pine nuts, Lomi Lomi salmon, passion fruit soup, watercress soup, stuffed chicken breasts in pineapple sauce, chestnut duck, island shrimp salad, Maui tangy sauce, Polynesian meatloaf, ko ko nut balls, much more. Also, clever ideas for table decorations and interesting garnishes.

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