The new Hawaiian Regional Cuisine, bears little resemblance to what is commonly referred to as “local food,” served in diners and plate lunch stands. Influenced by fresh regional products from the West Coast and the complex, exotic seasonings of the East, each Hawaiian regional chef brings his own personal slant to the food he creates.
1. A Taste of Hawaii: New Cooking from the Crossroads of the Pacific
Jean-Marie Josselin, chef-owner of the popular A Pacific Cafe, which is located in Kauai, Oahu, and Maui, brings classical French training to Hawaii's exotic fare with these 125 recipes that combine fresh ingredients indigenous to the islands with local seafood and tropical produce
2. Alan Wong's New Wave Luau: Recipes from Honolulu's Award-Winning Chef
A marvelous book full of color photos that convey the complexity of Wong's lush and exciting cooking. It is also alive with Chef Wong's passion for his Asian heritage and that of the Hawaiian Islands. His dishes fuse local ingredients and traditions with foods and techniques from Europe, Latin America, and Asia.3. Roy's Feasts from Hawaii
Featuring Roy Yamaguchi's "Euro-Asian" cuisine made famous at his restaurants in Hawaii and on the mainland.4. Great Chefs of Hawaii
A companion book to the TV series "Great Chefs of Hawaii". Fresh tastes, brilliant color, and more than 400 recipes are featured by great chefs like Sam Choy, Roy Yamaguchi, Alan Wong, OnJin Kim, and 44 others.