1 comments about Gourmet Cuisine Island Style.

1. Originally from the East Coast of the US, with twenty years experience as a chef, Michael Gallagher combines his background in traditional mainland cookery with that of the Pacific Rim and Hawaii, producing a book that is a pot pourri of unique flavors. Featuring the fresh fish, fruits, and vegetables which are staples in Hawaiian local cooking, he presents gorgeously illustrated creations--14 appetizers, 10 salads and light entrees, 11 seafood entrees, 12 meat and poultry entrees, and 10 "sweet beginnings and endings."
   
   Many recipes are delightfully simple--Guava Almond Crusted Mahi Mahi (my favorite), Sauteed Opakapaka with Guava Strawberry Beurre Blanc, and Grilled Pork Chop with Toasted Maui Onion Mustard--while others are more time-consuming. The Shrimp Lumpia (Filipino spring roll) with Poha Chili Dipping Sauce requires several steps to cut and prepare all the ingredients, roll them in the lumpia wrappers, and deep fry. The Maui Onion Salsa Chicken Burritos are also time-consuming for the same reasons.
   
   For the most part the recipes are clear and easy to follow, after the cook has chopped and prepared all the ingredients. Most entrees require 10 - 15 minutes of last minute cooking, often on the grill. Two recipes, the Guava Waffles and Guava French toast, really require no recipes at all, since the "guava" is the result of commercial guava syrup. The desserts are heavy on the flavored creme brulees and full-fat ice cream, and look beautiful, but those who are not fans of regular, old-fashioned bread pudding probably won't be excited by the Guava Macadamia Nut Bread Pudding.
   
   When used in combination with some make-ahead recipes for other parts of a meal, this cookbook allows a cook to present a fresh and tasty entree, without too much time away from his/her guests. I use this book primarily for the fish preparations and for the terrific sauces and marinades--the Guava Chili Sauce (for ribs), the Toasted Maui Onion Vinaigrette, the Poha Chili Dipping Sauce, and the Hawaiian Pepper Jelly Sauce (for lamb). An attractive and useful gift book containing 57 recipes, Gourmet Cuisine is filled with good ideas and beautiful presentations. n Mary Whipple

No comments about Hawaii's Favorite Pineapple Recipes.

No comments about Little Hawaiian Cookbook (Little Cookbook).

1 comments about Pacific Bounty: Hawaii Cooks With Roy Yamaguchi.

1. The food and recipes look fabulous but alas, the recipes are unreliable. I tried the Lemon Tart ( I am an experienced cook) and it was more like sour lemon soup. I was suspicious when the recipe called for only 4 teaspoons of sugar and 1/2 cup of lemon juice so I expected it might not be sweet enough, how ever it was not only not sweet, it never thickened and the dough recipe yeilded shrinking dough! This book is one more reason why you should think twice before buying a book by a restaurant owner and professional chef. Skip it.

3 comments about Sam Choy's Cooking.

1. Back in March 1997, I met the author of this week's cookbook review. Sam Choy a Hawaiian native and down-to-earth chef is the author of The Choy of Cooking published by Mutual Publishing. Choy lives in Kona where he has one of his Sam Choy's Restaurant (others are in Tokyo, Honolulu and Oahu ). This the second book by this author who has many ties to the Philadelphia region. No expense has been spared for this cookbook, with full color pictures on almost every page and printed on a high gloss paper. When I met Sam, I had a few minutes to talk to him and he truly loves what he does. During the dinner that he had prepared, I had an opportunity to sample three of the dishes from this book. Bella Mushroom Salad that featured Arugula and lettuce mounded high with roasted red pepper and scattered slices of Portobello mushrooms. Circling the salad was a dressing based on plum tomatoes and garlic. Topping the entire salad was fresh grated cheese. Then I tried a fabulous Ginger, Ginger Steamed Mussels. The mussels were tender and almost sweet. The juice had flavors of ginger, cilantro and onion giving the soup an almost lime twang, making this an outstanding dish. The last item was a dessert listed in the book as Macadamia Nut Dried Papaya Bread Pudding, a work of art offering a dense but mostly moist piece of bread pudding surrounded by a medley of pineapple and mango chunks as well as strawberry halves with whipped cream almost offering three separate desserts to create one masterpiece. Other items in the cookbook include: Summer 'Ahi (yellowfin tuna) Tartare, Wok Barbecue Shrimp with Pepper-Papaya-Pineapple Chutney, Crab and Shrimp Stuffed Shitake Mushrooms with Béarnaise Sauce, Korean-Style Tako Poke, Bella Mushroom Salad, Gingered Scallops with Colorful Soba Noodles, Sesame Ginger Snap Peas, Pan-Fried Spicy Eggplant, Beef or Pork Lu'au Stew, Baked Whole Opakapaka with Coconut Milk, and Chocolate Macadamia Cream Cheese Pie. The Choy of Cooking truly is a joy to cook with. The recipes are marvelous and tasty bring some flavors that are designed to tempt the palate. In what appears to be an attempt to improve upon his first book, Cooking from the Heart, Sam Choy brought in a new co-writer and book designer while bringing back his incredible photographer and food stylist to create the well conceived and though out cookbook. If you are into Oriental foods and want a unique cookbook on your shelf, this may be another one that you may want on that shelf



2. This is the best cook book I have ever used. It not only has many good tasting reciepts, but teaches cooking techniques and fat reduction ideas. Everyone should own this one!!!



3. I ordered this book after having one of the best meals of my life at Sam Choy's restaurant in Honolulu. The very day that I got the book in the mail, I had made Asian Fajitas that had my wife praising my cooking skills. I mention the Asian Fajitas because it is a good example of what sets this book apart from others. Hawaii, situated halfway between East and West, surrounded by ocean,is the backdrop for exciting new recipies that will leave your family and friends impressed. I highly recommend this book. It is well worth both the price and the 2 week special order wait!

No comments about Little Hawaiian Noodle Cookbook.

2 comments about A Taste of Aloha: A Collection of Recipes from the Junior League of Honolulu.

1. Like all the Junior League Cookbooks, A Taste of Aloha from the Junior League of Honolulu is chock full of the kinds of recipes that people cook in their own kitchens. So, unlike books written by the celebrity chefs of Hawaii, this one is neither glamorous nor intimidating. Still, it is elegant in its simplicity, and completely authentic in chronicling everything from the pupus (appetizers) that Hawaiians like to serve with drinks before dinner, to the rich desserts made with macadamia nuts, coconut, and chocolate. Anyone who's been to Hawaii and longed to recapture the flavor of the islands in their own home will find straightforward and reliable formulas for the Ahi Poke, Kalua Pig, and Haupia that they enjoyed in paradise.



2. Try the coconut cake recipe. That is divine. All the recipes are good.

2 comments about Tasting Paradise - Restaurants and Recipies of the Hawaiian Islands.

1. I just returned from the Islands yesterday and couldn't wait to open my cookbook I purchased a few years ago.. I have made many many recipes from this book and I am always amazed at how great the recipes turn out. I would love to see another edition come with some recipes from some of the newer resturants.Aloha and Mahalo



2. Have used this from a friend. Am so sad that it is not available anymore. It should be republished so many more people can enjoy it!

4 comments about Pupus: An Island Tradition.

1. I love this book. The recipes are very easy to make and very original. It is excellent and well laid out.



2. Born and raised in Hawaii, Sachi Fukuda gives cooking demonstrations, conducts cooking classes, and is dedicated to experimenting with recipes -- especially those which are ethnically relevant to Hawaiian cuisine's impressive diversity. Her latest cookbook, Pupus: An Island Tradition is a 170-page compendium of delicious, nutritious, palate pleasing and kitchen friendly recipes divided into sections devoted to "Dips and Spreads", "Breads and Cheese Pastry", "Mushrooms", "Vegetables", "Chicken", "Seafoods", "Meats", "Healthy Pupus", and a final section called "Miscellaneous". From Hot Broccoli Dip; Portuguese Mini-Pizza; Mushroom Newberg; and Stuffed Cherry Tomatoes; to Butter-Honey Chicken Bits; Oven Curried Shrimp with Hot Marmalade Dip; Beef Sashimi; Terriyaki Tofu; and Korean Aburage, Pupus: An Island Tradition is a simply wonderful and exotic addition to any kitchen cookbook collection.



3. Sachi Fukuda is a natural foodie who was born and raised in Hilo and worked as secretary to the chief at the Hawaii Police Department for 35 years before retiring in 1987. She says she didn't know how to cook when she got married 40 some years ago. She used cookbooks, followed recipes faithfully and gradually developed an interest in collecting pupu recipes for frequent potluck gathering of family and friends.
   
   This interest grew into doing cooking demonstrations and calls from friends to publish a cookbook, which naturally turned out to be on pupus. "Pupus...Island Adaptations" was published in 1983, followed in 1989 by "Pupus...Again". These books were compiled into one book and published by Bess Press as "Pupus...An Island Tradition" (*) in 1995 and still available today.
   
   Because of requests for recipes other than pupus over the years in early 2005 her latest book "Pupus...Plus" was recently published.
   
   Sachi modestly comments about her success: "I survived all these years because of their (family and friends) kindness. I am not a good cook; I just enjoy cooking."



4. Having a community Luau and needed authentic Hawaiian finger food. Found it in this book, easy to make, and tasty

No comments about Joys of Hawaiian Cooking.