From Kau Kau to Cuisine: An Island Cookbook, Then and Now

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From Kau Kau to Cuisine: An Island Cookbook, Then and Now

SKU: 690443

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From Kau Kau to Cuisine: An Island Cookbook, Then and Now Product 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. Food historian Arnold Hiura provides the fascinating backstory of Hawaii’s culinary journey from roots in tightknit communities to how – and what – Islanders eat today.

Big Island television personality and KTA Super Stores executive vice-president Derek Kurisu and Oahu executive chef Jason Takemura of Hukilau Honolulu and Pagoda Floating Restaurant present 30 pairs of recipes. Each “then” dish from Kurisu – a classic plantation or traditional, local-style favorite – is matched with a “now” dish from Takemura – a reinterpretation of Kurisu’s version, or a new creation drawn from the same ingredients or cooking style.

Page Count 196
Publisher Watermark Publishing Printed in USA
Publish Date December 2013
Dimensions 9” x 9” x 1”
Author Arnold Hiura
About the Author He was born and raised in the sugar plantation town of Papa`ikou on the Island of Hawaii. He is an independent writer, editor and media consultant. He also co-wrote James Beard Award-winning chef Alan Wong’s cookbook, The Blue Tomato.
Binding Hardcover
ISBN 13 9781935690443

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