From kau kau to cuisine
Subtitle: an island cookbook, then and now
By: Arnold Hiura ; food photography by Rae Huo and Dawn Sakamoto Paiva
Contributors: Huo, Rao; Sakamoto Paiva, Dawn
Publisher: Watermark Publishing
Published: 2013
Place of publication: Honolulu
Language: eng
Number of pages: 195
ISBN-13: 9781935690443
Subjects: Hawaiian cooking; International cooking; Food; Food habits; Cooking; History
Description: From fine dining to food trucks, Hawaii's contemporary 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 collection of 60 recipes, time-proven local dishes are paired with new creations inspired by the same flavors and ingredients.
Notes: Includes index.
Table of contents: title: Introduction: an evolutionary cookbook; title: Part one: kau kau time!; title: Part two: cuisine with aloha; title: Part three: island cooking then and now; title: Epilogue: staying connected; title: Derek Kurisu: the "then" master; title: Chef Jason Takemura: serving tradition with innovation.