The Cuisines of Hawaii
History of Food on the Hawaiian Islands 2nd Edition, Contains Make at Home Luau and Traditional Hawaiian Recipes
by Kohana Au
About the Book
Hawaii’s food today is a confusing mixture, a tapestry of the foods of a dozen different ethnic groups. Rather than submitting to a single style, island cooks have incorporated many European dishes, along with those from the Chinese, Japanese and Korean sources; developing a culinary tradition that may be the most festive in the world! The traditional Hawaiian feast is the ultimate of American picnics, cookouts and barbeques. It has added much to the variety of outdoor feasting on the American mainland, especially in California.
This 2nd edition contains Traditional Hawaiian and "make at home" Luau recipes.
Kohana Au has long been associated with a number of projects throughout Polynesia and the Hawaiian Islands. As a Featured Writer for the Kauai Menu Magazine he has extensive first hand experience with the islands. Kohana Au shares his passion and knowledge of the culture, history and legends of these very special societies and people. "As a world traveler, sailor and adventurer I have had the wonderful opportunity to experience and enjoy many places and people. I hope I can share with you, my friends and readers, just some of these adventures and places. " Aloha - Me ke aloha pau ole "with best wishes without end"