A Taste of Hawaii: New Cooking from the Crossroads of the Pacific

Having eaten at two of his restaraunts I was leery of being able to create the extraodinary fusion cooking he offers. I immediately tried a couple of the recipes and was very pleased with the results. This book offers some very creative ways of melding different ingredients and cultures. It is not for beginners. Unless you are cooking in Hawaii you have to be ready to do many substitutions on your own. That makes it all the more fun if you are a little adventurous in your fare. An example would be the the raviolis on the front cover. No flying fish roe available here. However a little coaxing of the sushi chef at the local Publix grocery store and I left with the fish roe he rolls his sushi in. They were delicious!

Although this book is now 12 years old, it's recipes are still cutting edge for many, as he, Alan Wong, Sam Choy and Roy Yamaguchi have created and are still creating, luscious food from the incredible fish and fresh vegetables available on Hawaii and in many mainland grocery stores. His photographs of presentation are eye-candy, inspirational and reflect simple to elegant food styling presentations quite doable for many home chefs of moderate talents. It's one thing to improvise, from his recipes when I do not have Opah (moonfish), or fresh mahi mahi, living on the mainland as I do, and still enjoy the recipe...It's another thing to visit one of his restaurants as I just did, "A Pacific Cafe" on Kauai, order the tasting menu, and actually watch him meticulously prepare, plate and quickly serve (on warmed plates) breathtakingly delicious crisp, fresh and perfectly cooked and spiced foods, with delicate sauces complementing, rather than overpowering the main item. So what's the difference between then, when this book was published, and now? Well, judging only from one night a week ago, looking at my and other raving patron's plates, Chef Josselin has a greater use of decorations and sauces, conveniently dispensed from squeeze bottles for precise patterns of visual delight, with tastes or subtle accents that complement the main item, much as other fine chefs currently choose to enhance their presentations. I expect (hopefully) his next book reflects these contributions, as well as having many newer recipes from the last decade. These are recipes for a chef with generally moderate skills, willing to happily substitute, as many chefs do, one fish or vegetable for another (and he has already made substitute suggestions already!) in those few recipes that have unusual ingredients. When there's unusual cooking styles ( such as cooking in an "imu"- an underground lava rock lined oven), he offers a simpler way to cook the item in a home oven, using banana leaves or tinfoil. These are recipes for wonderful tasting and appearing food, with an exotic Hawaiian-French touch. This is a book reflecting a slice in time of an artistic and multitalented chef, whose recipes, and presentations, are both priceless and timeless.

I just ate at Josselin's restaturant at Ceasar's in Las Vegas, 808 (Hawaii's area code). It bills itself as a Hawaiian/French fusion restaurant. It was the best food I've ever had. I did not realize that I had his cookbook until I went to the restaurant. The huli-huli chicken is great, as is the pineapple-maccadamia nut rice. The only problem with the book is that many of the ingredients are difficult/impossible to find outside of Hawaii.

Jean-Marie has created a comprehensive guide to better eating. His creations aren't for the faint of heart in the kitchen, but if you have the patience, it pays beautifully. I have always been more of a "presentation person" and found his recipies were easy to dress and enjoy equally.

I enjoyed this book immensely. One of the best cookbooks I have used. The multi-ethnic recipes were great. I have used many of these recipes when entertaining business clients in my home. Makes me want to visit one of his restaurants. When will he be publishing another book?