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From fine dining to food trucks, Hawaii’s contemporary cuisine is indelibly influenced by its small-town plantation past. From Kau Kau to Cuisine: An Island Cookbook, Then and Now is a unique culinary guide to that connection between old and new. Food historian Arnold Hiura provides the fascinating backstory of Hawaii’s culinary journey from roots in tightknit communities to how – and what – Islanders eat today.Big Island television personality and KTA Super Stores executive vice-president Derek Kurisu and Oahu executive chef Jason Takemura of Hukilau Honolulu and Pagoda Floating Restaurant present 30 pairs of recipes. Each “then” dish from Kurisu – a classic plantation or traditional, local-style favorite – is matched with a “now” dish from Takemura – a reinterpretation of Kurisu’s version, or a new creation drawn from the same ingredients or cooking style.
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