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This book combines fresh ingredients indigenous to the islands with local seafood and tropical produce.
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From the Back Cover:
Hawaii is not only the epitome of the perfect retreat, but it is also the center of one of the newest food trends -- Pacific Rim cooking. Originally published in hardcover in 1992, Stewart, Tabori & Chang is now publishing the stylish paperback edition of this cookbook that was ahead of its time.
About the Author:
Going beyond the mainland idea of luau food -- poi, pineapple, and roast pig -- this cookbook features Hawaiian food that is based on fresh ingredients combined with indigenous seafood and tropical produce (but mainland substitutions are also included). One of Hawaii's most acclaimed chefs, Jean-Marie Josselin, brings his classical French training to blend with Hawaii's multicultural traditions to create a collection of delicious recipes.
JEAN-MARIE JOSSELIN, chef and owner of the highly regarded A Pacific Cafe in Kauai, Oahu, and Maui, was born in France and educated at the Culinary School of Paris. He worked in L.A. before moving to Hawaii and uncovering the possibilities of Pacific Rim cuisine. MARTIN JACOBS is a professional photographer based in New York City. His photographs have appeared in Spirit of the Harvest, The International Chocolate Cookbook, and The Foods of Vietnam. COCO MASUDA, is an illustrator and graphic designer in New York. She traveled to Hawaii to research the artwork for this book.
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- PublisherHarry N. Abrams
- Publication date2000
- ISBN 10 1556709935
- ISBN 13 9781556709937
- BindingPaperback
- Edition number1
- Number of pages224
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Taste of Hawaii, A: New Cooking from the Crossroads of the Pacific
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Harry N. Abrams
(2000)
ISBN 10: 1556709935
ISBN 13: 9781556709937
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Taste of Hawaii, A: New Cooking from the Crossroads of the Pacific
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