Ethnic Foods of Hawai'i

When I ordered this book I was expecting mostly foods of Hawaii and ethnic foods of other nations Hawaiian-ized. It took me a while to figure out that I had gotten a bit more than I had bargined for. At first I was a bit dissapointed as I was looking forward to the Hawaiian versions of the different ethnic cuisines but as I got into the different chapters I was very pleased with what was included in this book.The first chapter is a nod to strictly Hawaiian cuisine that has limited seasonings and strictly fresh ingredients. Chapters that follow are :ChineseJapaneseOkinawanPortuguesePuerto ricanKoreanFilipinoSamonoanThaiVietnameseEach chapter talks about cooking methods, ingredients and styles of that cuisine as well as how that cuisine came to the islands....and is very interesting. The recipes seem authentic to each area. They could have come out of a collection of ethnic recipes from that area. Some of the recipes I have come across similar versions of before...like the wonton recipe in the Chinese section (altho this one called for fish cake or shrimp and I have usually seen it call for pork only). there is a japanese pickle recipe that is quite good and very easy. There is a very good recipe for chicken or pork adobo in the Philipine section (calling for a few more ingredients than the usual vinegar, and the additions are very welcome).Some things were new to me. I don't think I have ever come across Samoan Recipes. The Samoan recipes were very interesting but there were alot of uncommon ingredients (breadfruit, taro leaves, octopus (fresh), green papayas, etc. Clearly I would have trouble finding some of these items but I really enjoyed reading these...As well as the Okinaowan recipes (thought by some to be the healthiest in the world.The book is a paperback book with a wipeable cover that will not lie flat, unfortately. The pages arent cleanable and the paper is a bit thin. The drawings are attractive enough, if a bit mixed in sytles.While this book wasn't what I was expecting, it turned out to be a very nice surprise. The recipes were true to their ethnic roots. The ones I tried had *clear* tastes and while some ingredients could be hard to find, many were not. The additional information seemd to be well researched and I enjoyed reading the *extra* info as much as the recipes.

Ann Kondo Corum, is a librarian who decided kids had a tough time researching the various ethnic foods of Hawaii. What did the early Hawaiian eat? What cultures influenced what is now known as modern Hawaiian cooking?Fascinating, and easily devoured tidbits on Chinese, Japanese, Korean, Portugeuse, Samoan, Filipino and other eating habits, taboos and cultural heritage that make up the delicious melange that represent ethnic foods of Hawaii.The recipes are simple, and representative of each group's classic dishes. Find your favorites from among kahlua pork, chicken long rice, haupia, malassadas, Portuguese Bean Soup, adobo, Kal Bi Ribs, Kim Chee, and more.An amazing little book that is sure to be the beginning of adventures in cooking foods like those found in the drive-ins, the coffee shops and the places locals like to eat. The author's chatty and laid back style help to decrease the intimidation factor and demystify plenty of delicious ingredients and culture so germane to each group's cuisine.