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From Kau Kau to Cuisine: An Island Cookbook, Then and Now, by Arnold Hiura
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From the Inside Flap
Food historian Arnold Hiura provides the fascinating backstory of Hawaii's culinary journey from roots in tight-knit communities to how—and what—Islanders eat today. Hiura points out, for instance, that common foods once consumed out of necessity, such as offal cuts or native plants, have once again become popular. The buzzwords of modern cuisine—sustainable, homegrown, foraged—are in fact age-old practices; many old-timers never stopped sourcing, cooking and eating their foods in these ways. In From Kau Kau to Cuisine, 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, have teamed up to present 30 pairs of recipes. Each pair matches a "Then" dish from Kurisu—a classic plantation or traditional local-style favorite—with a "Now" dish from Takemura—a reinterpretation of Kurisu's version or a new creation drawn from the same ingredients or cooking style. The result: Grilled Opihi are reimagined as Baked Oysters with Truffle Hollandaise; Kabocha with Dried Ebi evolves into Roasted Kabocha Risotto; Portuguese Sausage–Hamburger Patty Loco Moco is remade as Sake–Soy-Braised Short Rib Loco Moco. Each dish is accompanied by lush color photography, while accompanying features offer tips on step-by-step processes used by both Kurisu and Takemura.
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About the Author
Born and raised in the sugar plantation town of Papaikou on the Island of Hawaii, author Arnold Hiura is an independent writer, editor and media consultant. He spent several years researching Hawaii's culinary traditions to compile Kau Kau: Cuisine and Culture in the Hawaiian Islands (Watermark Publishing, 2009), which received the Hawaii Book Publishers Association's Ka Palapala Pookela Award of Excellence in Cookbooks. Hiura also co-wrote James Beard Award-winning chef Alan Wong's cookbook, The Blue Tomato: The Inspirations Behind the Cuisine of Alan Wong (Watermark Publishing, 2010), which received the Ka Palapala Pookela Award of Excellence in Cookbooks and was named the International Association of Culinary Professionals' Book Awards "Chefs & Restaurants" category winner.Like Hiura, Derek Kurisu grew up in a plantation town north of Hilo, where his father worked for the Wailea and Hakalau sugar mills. In addition to serving on numerous boards and committees promoting local business and agriculture, he is the on-air host for the television show Living in Paradise and co-host of Seniors Living in Paradise.Chef Jason Takemura worked at several leading California restaurants—including Roy's at Pebble Beach, Montrio Bistro, Seven Hands on Higuera and the Inn at Spanish Bay—before returning to Hawaii and serving four years at Chai's Island Bistro under the tutelage of Chef Chai Chaowasaree. He joined the new Honolulu Hukilau in 2007 and now also oversees all food service operations at the Pagoda Hotel & Floating Restaurant.
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Product details
Hardcover: 196 pages
Publisher: Watermark Publishing; First edition (December 23, 2013)
Language: English
ISBN-10: 1935690442
ISBN-13: 978-1935690443
Product Dimensions:
9 x 1 x 9.2 inches
Shipping Weight: 2.2 pounds (View shipping rates and policies)
Average Customer Review:
4.7 out of 5 stars
6 customer reviews
Amazon Best Sellers Rank:
#449,441 in Books (See Top 100 in Books)
I'm a mainlander that went to Hawaii and fell in love with local food like kalua pig and lau lau. I bought this book hoping to replicate these foods in my kitchen in Boston. However, when I first turned to Kalua Pig Hash Benedict, the ingredients list included "2 lbs kalua pig". Was there a recipe for kalua pig somewhere else? No! I would have to turn to my Nom Nom Paleo cookbook for kalua pig. There's a recipe for corned beef, but not kalua pig. Lau lau was also absent - there are recipes for vienna sausage in shoyu and a pastrami reuben, but not lau lau? How about shoyu tuna poke or spicy tuna poke? Nope - but at least there was tako poke.All said, if I had picked this book up off a shelf and looked at it, I might not have bought it because I would’ve been able to see 1) my favorite dishes were missing, 2) that some recipes call for pre-made components or local ingredients that I can’t find in Boston. The author assumes you can just pick up pipi kaula (salted and dried beef) or kakuma (Hawaiian tree fern) at a farmer’s market or something. If it isn’t at Hmart or Amazon, I can’t get it.Full list of recipes in this book:Meat- Adobo Chicken or Pork- Garlic Lemongrass Pork- Chicken Hekka- Shabu Shabu- Korean Fried Chicken- Garlic Shichimi Chicken- Miso Pork- Kim Chee Smoked Pork- Shoyu Pork- Braised Pork Belly Baos- Pork and Beans with Vienna Sausage- Hukilau's Famous Prime Rib Chili and Rice- Teriyaki Beef- Kalbi Potstickers- Loco Moco with Portuguese Sausage and Hamburger Patty- Sake-Soy-Braised Short Rib Loco Moco- Canned Corned Beef Hash- Corned Beef Hash Patties- Goteborg UFOs (rice on sausage)- New York Steak with Hamakua Ali'i Mushroom and Truffle-Edamame Risotto- Oxtail Stew- Kim Chee-Oxtail Fried Rice- Batayaki- Sizzling KalbiSeafood- Steamed Chinese-Style Whole Fish- Whole Steamed Hawaiian Kampachi- Surimi and Poke Patties (BYO poke)- Shiitake Mushroom and Spinach Dynamite-Crusted Opah- Broiled Shrimp- Shrimp and Shiitake Mushroom Potstickers- Tako Poke- Spicy Smoked Tako Poke- Uncle Tada’s Fried Prawns- Garlic Salt-and-Pepper Shrimp- Baked Salmon- Blackened Salmon Salad- Sardines and Onions- Pan-Roasted Kampachi- Opihi Two Ways- Baked Oysters with Bacon-Creamed Spinach and Truffle Hollandaise- Raw Crab Poke- Black Bean Kona Crab with Hamakua Mushrooms and Truffle ButterSpecialties- Warabi and Pork (fiddleheads)- Smoked Pork and Warabi Salad- Aku Chazuke- Ahi Katsu Salad with Wasabi-Sesame Dressing- Fried Tofu Soup- Tofu-Watercress Salad- Kabocha and Ebi (Pumpkin and Dried Shrimp)- Roasted Kabocha Risotto- River Opae- Kalua Pig and Shrimp Spring Rolls (BYO kalua pig)- Kakuma Namasu and Cabbage Koko (Hawaiian tree fern)- Kim Chee and Pickled Vegetables- Pipi Kaula Poke (BYO pipi kaula)- Smoked Shutome Belly- Vienna Sausage Shoyu-style- Pastrami Reuben Sandwich- SPAM Musubi- Smoked Pork Belly Banh Mi Sandwich- Natto Fried Rice- Kalua Pig Hash Benedicts with Lomi Tomato
Recipes are authentic and delicious especially for Hawaiians away from home.
Onolicious broke-da-mout' ono grinds. Also lots of memories and da-how about life as it was in the islands when we were young. Good job!
Very good selection of local foods in Hawaii. Of course these are comfort foods that are not fancy, but your tummy will smile.
Good book for local food.
Perfect gift for the chef in the house.
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