(3)Japanese cooking at its best with a local touch of Hawaii. Recipes include ingredient preparation tips, cooking times, and food arrangement tips.
(4)Great collection of recipes representing the melting pot of Hawaiian culture. However, you won't find many Hawaiian dishes save a few Luau standards. Instead this book focuses on the culinary contributions of immigrants from Japan, Korea, Portugal, Spain and the Philippines.
(2)Honolulu's own izakaya pioneer and innovator, chef manager Hideaki Santa Miyoshi of Tokkuri Tei: one of the most popular and award winning izakya in this Asian inflicted, mid Pacific crossroads: present Izakaya Hawaii in the celebration of the restaurant's twentieth anniversary.
(3)MidWeek’s popular "Heart-y Chef" columnist presents recipes for delicious, satisfying, easy-to-prepare "comfort foods" that are low in fat and calories. This collection of readers’ favorites includes information about ingredients, preparation methods, and nutrition per serving, as well as tips for incorporating sensible eating into busy lives. As a bonus, it includes tempting recipes and photographs from ten of Honolulu’s favorite restaurants.
