Hawaii

Vegan Fusion World Cuisine: Healing Recipes and Timeless Wisdom from our Hearts to Yours

Vegan Fusion World Cuisine, a groundbreaking work that has won five national awards, is a celebration of international gourmet vegan cuisine that introduces us to the simplicity of a vibrant, healthy lifestyle.

Much more than a cookbook, this artistic treasure contains stunning food photography, inspiring graphics, natural-food cooking charts and kitchen wisdom for all. A foreword by Dr. Jane Goodall highlights its aim to inspire peace and understanding amongst individuals, cultures and all who care about our planet.

Vegan World Fusion Cuisine contains 200+ sumptuous recipes from the award-winning Blossoming Lotus Restaurants, uniting cooking traditions from around the world. It's an all-encompassing guide to health, beauty and an inspired lifestyle. Mark and Bo hope to awaken people to the healing potential within themselves.

"Beautifully presented recipes that are delicious, fun, easy to prepare, and healthy. Try some and see what happens. I'll bet your body will thank you for the rest of your life." --JOHN ROBBINS

"I heartily recommend VEGAN WORLD FUSION CUISINE for anyone seeking a healthier, more inspired life." --DEEPAK CHOPRA

Best of the Best from Hawaii: Selected Recipes from Hawaii's Favorite Cookbooks (Best of the Best State Cookbook)

Want to... prepare the popular Huli Huli Chicken... bake delicious Coconut Macadamia Nut Crisps... learn all about cooking Oven Kalua Pig an dall the other traditional lu'au recipes? Now you can! This cookbook will introduce you to all these wonderful native dishes, plus many more. Scattered among the recipes are fascinating facts and photos that capture Hawaii's unique history and culture.

Over 300 favorite recipes from sixty-three of Hawaii's leading cookbooks make up this extraordinary collection. These contributing cookbooks are listed in a special section along with ordering information - a treasure for anyone who collects cookbooks.

Hawaii's Best Mochi Recipes

What's chewy and moist, comes in all shapes and flavors, great for picnics, parties, office treats for coffee break and EASY to prepare? Why, it's a mochi dessert - always popular in Hawaii!

In this grand collection of mochi recipes, not only can you find traditional recipes and today's popular mochi desserts all in one cookbook, but also included are entrees, such as Siu Mai with Mochi Rice, Crisp Fried Shrimp, and Mochiko Chicken.

There is also a microwave section for today's busy lifestyle. The average microwave cooking time is around 10 minutes. Best of all, most mochi desserts can be prepared a day ahead and require no refrigeration.

Alan Wong's New Wave Luau: Recipes from Honolulu's Award-Winning Chef

Alan Wong's New Wave Luau is a glamorous book full of color photos that convey the complexity of his lush and exciting cooking. It is also alive with Chef Wong's passion for his Asian heritage and that of the Hawaiian Islands, where his restaurant has three times been selected Best Restaurant of the Year by Honolulu magazine.

Chosen Best Regional Chef for the Pacific Northwest in 1996 by the James Beard Foundation, Wong is a master of multicultural cooking. Called Hawaiian Regional Cuisine, his dishes fuse local ingredients and traditions with foods and techniques from Europe, Latin America, and Asia. Taking the succulent meat from whole Kalua Pig, pit-roasted luau style, he uses it in a risotto dotted with corn and crunchy water chestnuts, then enriched with truffle butter. He also features this smoky pork in nachos built on crunchy taro chips, topped with chile-spiked guacamole.

As you feast on the photos, it is almost possible to taste the artistic creations depicted, each one dense with contrasting flavors and textures. His Surf and Turf, for example, features grilled beef tenderloin and a Kona lobster tail wrapped around a scallop. They are served with a roasted potato topped with wasabi-spiked mashed potatoes. This potato sprouts leaves of tat soi, an Asian green, and spiraling antennae of fried linguini. Grilled marinated mushrooms and asparagus add to the plate, which is drizzled with a sauce combining cream, truffle butter, and soy vinaigrette. Then it is ringed with shining dots of basil oil and finished with a sprinkling of chives and diced tomato.

Lest this strenuous cooking intimidate you, it is easy to make Wong's Asian Guacamole flavored with ginger and sake, Five Spice Risotto rich with shiitake mushrooms, and Asian Ratatouille, unexpectedly enhanced with oyster sauce and sesame oil. Each adds immeasurably to a meal of grilled fish or store-bought roast chicken.

Anyone with an ice-cream maker must try the recipes for tropical Guava, Lychee-Ginger, and Mango Lime ice cream, and a quartet of memorably exotic, liquored sorbets. --Dana Jacobi

Born in Japan and raised on Honolulu, Alan Wong is one of Hawaii's top chefs and a major influence in creating a unified and distinctive regional cuisine. Wong led the way in capturing the essential flavors and exceptional cultural diversity of his home, earning him a prestigious James Beard nomination for Best Regional Chef. In a unique triumph of East-West style, ALAN WONG'S NEW WAVE LUAU showcases Alan's signature blend of Pacific-Rim styles. His genre-bending fare combines Western culinary techniques with the flavors of China, Japan, Hawaii, and beyond—with tantalizing and innovative results. With delicacies such as Lobster Won-Ton Ravioli in a Curry Potato Sauce and Kona Mocha Brûlée, ALAN WONG'S NEW WAVE LUAU delivers these incredible indulgences to the home cook.

Sam Choy's Island Flavors

Hawaiian chef Sam Choy is sassy and sweet. So are the flavors of his food. Choy's cooking is hapu, a hybrid of Polynesian, Japanese, Chinese, Korean, and European influences, combined in what he calls local-style cooking. In Wok-Seared Shrimp with Pepper-Papaya-Pineapple Chutney, a typical example, Choy marinates the main ingredient, then stir-fries it, and serves it with a colorful accompaniment.

Fish or seafood stars in many dishes. Choy's marinades are generally a blend of garlic, ginger, soy sauce, and sugar, with varying accents of scallion, sesame oil, and hot peppers. Both the preparation of ingredients and the cooking method are quick for most dishes. The accompaniment, often a salsa or chutney, is usually a toss-together of chopped fresh fruits and vegetables that can be made ahead of time.

Choy takes pride in his Hawaiian heritage. He talks about his family and local goings-on. His Catfish in Sweet and Sour Sauce supports local farming of this freshwater fish. Enticing, succulent Hibachi Pineapple Spears were invented one day at the beach to please the kids.

A fish-lovers delight, this book also offers appealing chicken recipes: Quick and Easy Shoyu Chicken, made with teriyaki sauce, will please just about everyone. Sixteen color pages help you present dishes as nicely as Choy does at his restaurants. If you can chop, stir-fry, and grill, Sam Choy's Island Cooking provides a fast, fun taste trip to the tropics. Don't miss the desserts and exotic drinks, like Lava Flow and Kona MacFreeze. --Dana Jacobi

Hawaiian chef Sam Choy is sassy and sweet. So are the flavors of his food. Choy's cooking is hapu, a hybrid of Polynesian, Japanese, Chinese, Korean, and European influences, combined in what he calls local-style cooking. In Wok-Seared Shrimp with Pepper-Papaya-Pineapple Chutney, a typical example, Choy marinates the main ingredient, then stir-fries it, and serves it with a colorful accompaniment. Fish or seafood stars in many dishes. Choy's marinades are generally a blend of garlic, ginger, soy sauce, and sugar, with varying accents of scallion, sesame oil, and hot peppers. Both the preparation of ingredients and the cooking method are quick for most dishes. The accompaniment, often a salsa or chutney, is usually a toss-together of chopped fresh fruits and vegetables that can be made ahead of time. Choy takes pride in his Hawaiian heritage. He talks about his family and local goings-on. His Catfish in Sweet and Sour Sauce supports local farming of this freshwater fish. Enticing, succulent Hibachi Pineapple Spears were invented one day at the beach to please the kids. A fish-lovers delight, this book also offers appealing chicken recipes: Quick and Easy Shoyu Chicken, made with teriyaki sauce, will please just about everyone. Sixteen color pages help you present dishes as nicely as Choy does at his restaurants. If you can chop, stir-fry, and grill, Sam Choy's Island Cooking provides a fast, fun taste trip to the tropics. Don't miss the desserts and exotic drinks, like Lava Flow and Kona MacFreeze. --Dana Jacobi

Hawaii Tropical Rum Drinks & Cuisine by Don the Beachcomber

D.K.'s Sushi Chronicles from Hawaii: Recipes from Sansei Seafood Restaurant & Sushi Bar

Hawaii's 2nd Spam Cookbook

In this new, larger collection, Ann Kondo Corum once again presents humorously illustrated recipes incorporating local foods and flavors. You'll also find recipes for pupus, main dishes, rice and noodle dishes, breakfast and brunch favorites, quick and easy meals, and miscellaneous munchies-all made with SPAM, including the new varieties, Lite, 25% Less Sodium, Smoke Flavored, and Hot & Spicy.

Humorously illustrated recipes all featuring SPAM, America's favorite canned meat. Make Hawaii-style appetizers, main dishes, rice and noodle dishes, breakfast and brunch favorites, quick and easy meals and miscellaneous munchies. A local best-seller!

What Hawaii Likes to Eat

A collection of the most popular and loved dishes Hawaii's kama'aina remember, enjoy, and continue to eat at restaurants and in homes throughout the islands. From Chicken Katsu to Spam Musubi, it's all here with cooking tips and stories about chefs and hole-in-the-wall restaurants of days gone-by. If it's true that we are what we eat, then Hawaii is a genuine melting pot where people meld customs and share tradtions on plates full of kimchee, adobo, scalloped potatoes, and a side of rice.

Roy's Feasts from Hawaii

A feast for the eyes as well as the palate, this is the ultimate presentation of the exquisite flavors of Hawaii and the Pacific Rim. Boldly reinventing Hawaiian cuisine, award-winning chef Roy Yamaguchi emphasizes exotic seafood and fresh island ingredients, while borrowing techniques and flavors from European and Asian cooking. With favorites like Ahi Tartare with Crispy Polenta and Teriyaki Duck Salad with Candied Pecans and Papaya, this landmark book will help home cooks savor the tastes of the tropics no matter where they live.