Download or read book We the Women of Hawaii Cookbook written by and published by Press Pacifica, Limited. This book was released on 1986 with total page 340 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book We the Women of Hawaii Cookbook written by and published by . This book was released on 1983 with total page 297 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Inspiring Women of Hawaii written by Loretta Chen and published by . This book was released on 2019-10 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt: There is a saying that women hold up half the sky. This cannot be more true than in Hawai'i whose very creation myth states that the very first human created was a woman known as La'ila'i. In fact, the formation of the Hawaiian Islands is attributed to the goddess Pele and her digging of the fire pits that led to the birth of the Island chain. Her sister goddesses were similarly powerful in brave rescues and battling demons. It takes no stretch of imagination to say that Hawaiian culture recognizes and venerates a woman's power, passion, and intellectual prowess. This book is a celebration of inspiring women who have contributed to the growth and development of the Aloha State determined by their spheres of influence, dedication, and commitment to their craft, industries, and the Hawaiian community. All of them have demonstrated their ability to rise above the ordinary and push the margins as frontier. Our featured list of Inspiring Women include Marleen Akau, Puanani Burgess, Christine Camp, Shirley Daniel, Leanne Ferrer, Raiatea Helm, Mazie Hirono, Maxine Hong Kingston, Isabella Ellaheh Hughes, Kathryn Whang Inouye, Kim Coco Iwamoto, Connie Lau, Lynette Lo Tom, Lauren Matsumoto, Mary Philpotts McGrath, Catherine Ngo, Kymberly Marcos Pine, Crystal K. Rose, Maya Soetoro-Ng, Jennifer Sabas, Ligaya Stice, Karen Tan, Lois-Ann Yamanaka, and Lee Anne Wong.
Download or read book Roy s Feasts from Hawaii written by Roy Yamaguchi and published by . This book was released on 2007-04 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The book features the world-famous fusion cooking of Pacific Rim pioneer Roy Yamaguchi, who blends European with Asian styles of cooking, while emphasizing seafood and fresh island ingredients.
Download or read book A Taste of Hawaii written by Jean-Marie Josselin and published by Harry N. Abrams. This book was released on 2000-03-15 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: "If one's itinerary doesn't include that particular jaunt to Hawaii this year, "A Taste of Hawaii" can bring some of the tantalizing tastes to the home kitchen."--"Chicago Tribune." Includes 25 delicious and exotic recipes from the Pacific Rim. 50 full-color photos.
Download or read book Hawaiian Cookbook written by Roana Schindler and published by Courier Corporation. This book was released on 1981-08-01 with total page 286 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nearly 300 easy-to-prepare exotic recipes with tips on shortcuts, preparing ahead, substitutions, more. 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.
Download or read book Aloha Kitchen written by Alana Kysar and published by Ten Speed Press. This book was released on 2019-03-26 with total page 242 pages. Available in PDF, EPUB and Kindle. Book excerpt: From a Maui native and food blogger comes a gorgeous cookbook of 85 fresh and sunny recipes reflects the major cultures that have influenced local Hawaiʻi food over time: Native Hawaiian, Chinese, Japanese, Portuguese, Korean, Filipino, and Western. IACP AWARD FINALIST • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY NPR AND LIBRARY JOURNAL In Aloha Kitchen, Alana Kysar takes you into the homes, restaurants, and farms of Hawaiʻi, exploring the cultural and agricultural influences that have made dishes like plate lunch and poke crave-worthy culinary sensations with locals and mainlanders alike. Interweaving regional history, local knowledge, and the aloha spirit, Kysar introduces local Hawaiʻi staples like saimin, loco moco, shave ice, and shoyu chicken, tracing their geographic origin and history on the islands. As a Maui native, Kysar’s roots inform deep insights on Hawaiʻi’s multiethnic culture and food history. In Aloha Kitchen, she shares recipes that Hawaiʻi locals have made their own, blending cultural influences to arrive at the rich tradition of local Hawaiʻi cuisine. With transporting photography, accessible recipes, and engaging writing, Kysar paints an intimate and enlightening portrait of Hawaiʻi and its cultural heritage.
Download or read book Hawaii s Ohana Cookbook written by Joleen Oshiro and published by Mutual Publishing. This book was released on 2011-10-01 with total page 201 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food and family in Hawai'i go hand-in-hand as there is seldom a gathering large or small without an array of favorite recipes being served. Everyone looks forward to 'ohana get-togethers and reunions where all the favorite dishes from the grandmas, aunties, and cousins are savored and enjoyed. Hawai'i is unique in that all household members participate in the culinary process the men as well as the women, the kids as well as the grownups. Not surprisingly, most of our local chefs attribute their start to an early introduction to cooking either watching their mom, dad, grandmother, or grandfather cook, or helping in the kitchen, or going along to do the food shopping and visiting local markets. To celebrate family cooking in the Islands, the Honolulu Star-Advertiser has gathered 105 of Hawai'i's 'ohana recipes that cover our Islands' multicultural heritage. Here are our cooking treasures, secrets, and traditions.
Download or read book The Hakka Cookbook written by Linda Lau Anusasananan and published by Univ of California Press. This book was released on 2012-10-08 with total page 312 pages. Available in PDF, EPUB and Kindle. Book excerpt: Veteran food writer Linda Lau Anusasananan opens the world of Hakka cooking to Western audiences in this fascinating chronicle that traces the rustic cuisine to its roots in a history of multiple migrations. Beginning in her grandmother’s kitchen in California, Anusasananan travels to her family’s home in China, and from there fans out to embrace Hakka cooking across the globe—including Hong Kong, Taiwan, Singapore, Malaysia, Canada, Peru, and beyond. More than thirty home cooks and chefs share their experiences of the Hakka diaspora as they contribute over 140 recipes for everyday Chinese comfort food as well as more elaborate festive specialties. This book likens Hakka cooking to a nomadic type of "soul food," or a hearty cooking tradition that responds to a shared history of hardship and oppression. Earthy, honest, and robust, it reflects the diversity of the estimated 75 million Hakka living in China and greater Asia, and in scattered communities around the world—yet still retains a core flavor and technique. Anusasananan’s deep personal connection to the tradition, together with her extensive experience testing and developing recipes, make this book both an intimate journey of discovery and an exciting introduction to a vibrant cuisine.
Download or read book Cook Real Hawai i written by Sheldon Simeon and published by National Geographic Books. This book was released on 2021-03-30 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The story of Hawaiian cooking, by a two-time Top Chef finalist and Fan Favorite, through 100 recipes that embody the beautiful cross-cultural exchange of the islands. ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The New Yorker • ONE OF THE BEST COOKBOOKS OF THE YEAR: The New York Times, The Washington Post, NPR, Taste of Home, Vice, Serious Eats Even when he was winning accolades and adulation for his cooking, two-time Top Chef finalist Sheldon Simeon decided to drop what he thought he was supposed to cook as a chef. He dedicated himself instead to the local Hawai‘i food that feeds his ‘ohana—his family and neighbors. With uncomplicated, flavor-forward recipes, he shows us the many cultures that have come to create the cuisine of his beloved home: the native Hawaiian traditions, Japanese influences, Chinese cooking techniques, and dynamic Korean, Portuguese, and Filipino flavors that are closest to his heart. Through stunning photography, poignant stories, and dishes like wok-fried poke, pork dumplings made with biscuit dough, crispy cauliflower katsu, and charred huli-huli chicken slicked with a sweet-savory butter glaze, Cook Real Hawai‘i will bring a true taste of the cookouts, homes, and iconic mom and pop shops of Hawai‘i into your kitchen.
Download or read book La Chica s Field Guide to Banzai Living written by Jennifer Hasegawa and published by Omnidawn. This book was released on 2020 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: "La Chica's Field Guide to Banzai Living runs a bow across physical and mental planes to reveal the kingdoms inhabiting them. From the small towns strung along the coast of the Big Island of Hawai'i to the land-locked landscapes of Paraguay to the volcanic surface of Venus, this is a field guide to flora, fauna, and mineralia encountered, real and imagined. Packed tightly into exploratory rocket segments, these poems ignite our gravest flaws to send our grandest potentials into orbit, showering us all in an antidotal salve to viewing any life as ordinary. Banzai has a literal translation of "10,000 years" and was used by the Japanese as a rallying cry in imperialistic and militaristic contexts. Today, the word has a comparatively neutral translation of "Hurrah!" in Japan and beyond. In La Chica's Field Guide to Banzai Living, Hasegawa aims to reclaim banzai, recasting the language of war and blind loyalty into the language of a life and poetry created against racism and harmful norms, and toward tolerance and self-acceptance"--
Download or read book The Hawaii District Women s Missionary Society Cookbook written by and published by . This book was released on 196? with total page 154 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Kale Caramel written by Lily Diamond and published by Simon and Schuster. This book was released on 2017-05-02 with total page 272 pages. Available in PDF, EPUB and Kindle. Book excerpt: Born out of the popular blog Kale & Caramel, this sumptuously photographed and beautifully written cookbook presents eighty recipes for delicious vegan and vegetarian dishes featuring herbs and flowers, as well as luxurious do-it-yourself beauty products. Plant-whisperer, writer, and photographer Lily Diamond believes that herbs and flowers have the power to nourish inside and out. “Lily’s deep connection to nature is beautifully woven throughout this personal collection of recipes,” says award-winning vegetarian chef Amy Chaplin. Each chapter celebrates an aromatic herb or flower, including basil, cilantro, fennel, mint, oregano, rosemary, sage, thyme, lavender, jasmine, rose, and orange blossom. Mollie Katzen, author of the beloved Moosewood Cookbook, calls the book “a gift, articulated through a poetic voice, original and bold.” The recipes tell a coming-of-age story through Lily’s kinship with plants, from a sun-drenched Maui childhood to healing from heartbreak and her mother’s death. With bright flavors, gorgeous scents, evocative stories, and more than one hundred photographs, Kale & Caramel creates a lush garden of experience open to harvest year round.
Download or read book Women in the Kitchen written by Anne Willan and published by Simon and Schuster. This book was released on 2021-05-04 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Anne Willan, multi-award-winning culinary historian, cookbook writer, cooking teacher, and founder of La Varenne Cooking School in Paris, explores the lives and work of women cookbook authors whose important books have defined cooking over the past three hundred years. Beginning with the first published cookbook by Hannah Woolley in 1661, up to Alice Waters today, these women, and books, created the canon of the American table. Focusing on the figures behind the recipes, Women in the Kitchen traces the development of American home cooking from the first, early colonial days to transformative cookbooks by Fannie Farmer, Irma Rombauer, Julia Child, Edna Lewis, and Marcella Hazan. Willan offers a short biography of each influential woman, including her background, and a description of the seminal books she authored. These women inspired one another, and in part owe their places in cooking history to those who came before them. Featuring fifty original recipes, as well as updated versions Willan has tested and modernized for the contemporary kitchen, this engaging narrative seamlessly moves through history to help readers understand how female cookbook authors have shaped American cooking today"--Amazon
Download or read book Another Taste of Aloha written by Junior League of Honolulu and published by Wimmer Cookbooks. This book was released on 1996-06-01 with total page 350 pages. Available in PDF, EPUB and Kindle. Book excerpt: A reflection of all the nations that co-exist on this island paradise, the recipes are flavored by Chinese, Portuguese, and, of course, Hawaiian cuisine, among others. Homeland artist Pegge Hopper transports us to the warmth and beauty of the islands with her distinctive artwork.
Download or read book The I Don t Want to Cook Book written by Alyssa Brantley and published by Simon and Schuster. This book was released on 2022-07-12 with total page 208 pages. Available in PDF, EPUB and Kindle. Book excerpt: “The ultimate cookbook for beginners.” —Cosmopolitan Get away with the bare minimum while still getting food on the table with these 100 quick and easy recipes that require minimal prep, little-to-no planning, and zero extra trips to the grocery store. Don’t feel like cooking? Or maybe you don’t know what you want to eat. Deciding a meal can be a tough decision at the best of times…but on those days you simply don’t feel like cooking, making a nutritious and tasty meal can be a daunting task. Whether you’re feeling tired after a long day or are sick of meal planning and endless trips to the grocery store or just can’t bring yourself to turn on the oven The “I Don’t Want to Cook” Book is here to help! Featuring 100 delicious recipes, this cookbook is your guide to the quickest and easiest meals that don’t sacrifice flavor. Each recipe requires no more than fifteen minutes of meal prep to keep your time in the kitchen at an all-time low. You’ll learn tips and tricks to make speedy meals, like making sure you’re using your kitchen tools to the fullest and finding ways to incorporate ingredients you already have at home, as well as minimizing any clean-up after the meal. Recipes include: -Fried Egg and Greens Breakfast Sandwich -Dill Pickle Tuna Melts on Rye Bread -Shrimp and Andouille Sausage Boil with Corn and Red Potatoes -Maple Vanilla Microwave Mug Cake For those times when you just don’t feel like cooking, The “I Don’t Want to Cook” Book is your guide to quick, easy, and flavorful meals.
Download or read book Aloha Kitchen written by Alana Kysar and published by Ten Speed Press. This book was released on 2019-03-26 with total page 242 pages. Available in PDF, EPUB and Kindle. Book excerpt: From a Maui native and food blogger comes a gorgeous cookbook of 85 fresh and sunny recipes reflects the major cultures that have influenced local Hawaiʻi food over time: Native Hawaiian, Chinese, Japanese, Portuguese, Korean, Filipino, and Western. IACP AWARD FINALIST • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY NPR AND LIBRARY JOURNAL In Aloha Kitchen, Alana Kysar takes you into the homes, restaurants, and farms of Hawaiʻi, exploring the cultural and agricultural influences that have made dishes like plate lunch and poke crave-worthy culinary sensations with locals and mainlanders alike. Interweaving regional history, local knowledge, and the aloha spirit, Kysar introduces local Hawaiʻi staples like saimin, loco moco, shave ice, and shoyu chicken, tracing their geographic origin and history on the islands. As a Maui native, Kysar’s roots inform deep insights on Hawaiʻi’s multiethnic culture and food history. In Aloha Kitchen, she shares recipes that Hawaiʻi locals have made their own, blending cultural influences to arrive at the rich tradition of local Hawaiʻi cuisine. With transporting photography, accessible recipes, and engaging writing, Kysar paints an intimate and enlightening portrait of Hawaiʻi and its cultural heritage.
