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What Hawai'i Likes to Eat

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The question always comes up - particularly when hosting guests or traveling - what do Hawaii folks like to eat? To answer this question, two of Hawaii's most knowledgeable followers of the local food scene asked fellow chefs, "foodies", and experienced diners for their choices.

Here are their answers - a collection of over 130 recipes delivered in a coffee table format, with photographs of delectable dishes, seasoned chefs, and their hot spot restaurants. The full spectrum of ...

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1566478391 Your purchase benefits those with developmental disabilities to live a better quality of life. minimal wear on edges and corners

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2009 SPIRAL-BOUND Very Good 1566478391 Very good. Cloth 8vo. We are fish and poi, we are Spam and eggs, we are seared 'ahi with a drizzle of kabayaki butter sauce and just a ... hint of truffle oil. If we are what we eat, in Hawai'i we are and eclectic bunch, defined by tradition, yes, but also by adventure and a never-ending affinity for the salty, the sweet, and the starchy. 227pp. Index, biblio. Color photos. 4th printing. > Language: English | > Size: 8vo | > Media/Binding: Hardcover | Read more Show Less

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Overview

The question always comes up - particularly when hosting guests or traveling - what do Hawaii folks like to eat? To answer this question, two of Hawaii's most knowledgeable followers of the local food scene asked fellow chefs, "foodies", and experienced diners for their choices.

Here are their answers - a collection of over 130 recipes delivered in a coffee table format, with photographs of delectable dishes, seasoned chefs, and their hot spot restaurants. The full spectrum of local food preferences is covered: decadent desserts, perfect for that sweet tooth, old favorites from the bygone days of fine-dining and friendly diners, Hawaii regional cuisine, local plate lunches, and ethnic fare. All of the recipes are easy to prepare - some familiar, some new, and all local.

About the Authors

Muriel Miura, a veteran cookbook writer and editor, began her career in 1960 as a home economist for the Gas Co., helping a generation of home cooks through "Wiki-Wiki Kau Kau" classes and the television show Cook Japanese. She worked alongside countless chefs and amassed a recipe file that yielded many treasures for this collection

Betty Shimabukuro is the Star Bulletin's food editor and writer of the weekly column "By Request". For nearly a decade, she has hunted down answers to recipe mysteries, developing a good understanding of island taste buds.

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Product Details

  • ISBN-13: 9781566478397
  • Publisher: Mutual Publishing Company
  • Publication date: 9/1/2007
  • Pages: 240
  • Product dimensions: 9.64 (w) x 9.48 (h) x 0.90 (d)

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