"Hawaiian Regional Cuisine" by Alan Wong, George Mavrothalassitis, Roy Yamaguchi and 10 other celebrated chefs. This cookbook, first published in 1997, is considered a seminal work in the Hawaiian food industry. It brought attention to the diverse flavors and techniques of Hawaiian regional cuisine and helped to establish Hawaii as a culinary destination.
"The Hawaiian Poke Cookbook" by Sam Choy. This cookbook, published in 1996, helped to popularize poke and solidify it as a staple dish in Hawaiian cuisine. It offers a wide range of poke recipes and includes tips on selecting and preparing fish, as well as a guide to Hawaiian poke etiquette.
"Cooking Hawaiian Style" by Bonnie Friedman. This cookbook, first published in 1994, helped to preserve and promote traditional Hawaiian dishes and cooking techniques. It features over 200 recipes for dishes such as poke, lau lau, and kalua pig, as well as fusion recipes and tips on Hawaiian cooking techniques.
"A Hawaiian Island Tradition: Local Flavors" by Bonnie Frietag. This cookbook, published in 1999, helped to bring the culture and history of Hawaii to a wider audience through its traditional Hawaiian recipes, cooking techniques, stories, and photographs.
"Hawai'i Cooks: Flavors from Roy's Pacific Rim Kitchen" by Roy Yamaguchi. This cookbook, published in 1992, was one of the first to showcase the blend of Pacific Rim and Hawaiian flavors that has become a signature of Hawaiian cuisine. It features recipes from celebrated chef Roy Yamaguchi and includes tips on pairing food and wine.
These books helped to establish and shape the Hawaiian food industry by introducing the world to the diverse and unique flavors of Hawaiian cuisine, promoting traditional dishes and techniques, and setting the standard for the blending of Pacific Rim and Hawaiian flavors.
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