Hawaiian cuisine has evolved over time, blending traditional Native Hawaiian dishes with the flavors and ingredients brought by immigrants from Asia, Europe, and the Americas. Here is a look at some of the most popular Mutual Publishing cookbooks that document the evolution of Hawaiian cuisine:
"The Hawaiian Regional Cuisine Cookbook" by Alan Wong, George Mavrothalassitis, Roy Yamaguchi and Peter Merriman: This cookbook features recipes from some of the most prominent chefs in Hawaii, who have taken traditional Hawaiian dishes and given them a modern twist.
"The Hawaiian Luau Cookbook" by Hawaiian Service Inc: This cookbook is a comprehensive guide to traditional Hawaiian luau dishes, featuring recipes for dishes such as Kalua pig, poi, and laulau, as well as information on the history and customs of the luau.
"Hawaii Cooks: Island Cuisine from the Pacific Rim" by Jean-Marie Josselin: This cookbook features recipes that reflect the cultural diversity of Hawaii, including dishes from the Philippines, China, Japan, and Korea.
"Hawaii's Best Local Dishes" by Muriel Miura: This cookbook features traditional Hawaiian dishes as well as modern twists on classic recipes, such as poke bowls and Spam musubi.
"Hawaii's Favorite Bento Box Recipes" by Hawaii's Bento Box: This cookbook features traditional and modern recipes for bento boxes, including poke, kalua pork, and furikake-crusted ahi.
These are just a few examples of popular Mutual Publishing cookbooks that document the evolution of Hawaiian cuisine. These cookbooks showcase how traditional Hawaiian dishes have been adapted and modernized over time, while still holding on to the core flavors and ingredients that make them uniquely Hawaiian.
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