From Kau Kau to Cuisine: An Island Cookbook, Then and Now

From Kau Kau to Cuisine: An Island Cookbook, Then and Now
Arnold Hiura (Author)

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Pacific Rim

The Evolution of Island Cooking

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. In this lavish, hardcover collection of 60 recipes, time-proven local dishes are paired with new creations inspired by the same flavors and ingredients.

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.

• Rank: #119082 in Books
• Published on: 2013-12-23
• Original language: English
• Number of items: 1
• Dimensions: .80" h x 9.10" w x 9.10" l, 2.25 pounds
• Binding: Hardcover
• 196 pages

Kau Kau: Cuisine & Culture in the Hawaiian Islands

Kau Kau: Cuisine & Culture in the Hawaiian Islands
Arnold Hiura (Author)
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Pacific Rim

Good Food, Classic Recipes & the Remarkable Story of Hawai'i's Mixed Plate

Kau kau: It's the all-purpose pidgin word for food, probably derived from the Chinese "chow chow." On Hawai'i's sugar and pineapple plantations, kau kau came to encompass the amazing range of foods brought to the Islands by immigrant laborers from East and West: Japanese, Portuguese, Filipinos, Puerto Ricans, Koreans and others. On the plantations, lunch break was "kau kau time," and the kau kau could be anything from adobo to chow fun to tsukemono.

In Kau Kau: Cuisine and Culture in the Hawaiian Islands, author Arnold Hiura—a writer with roots in the plantation culture—explores the rich history and heritage of food in Hawai'i, with little-known culinary tidbits, interviews with chefs and farmers, and a treasury of rare photos and illustrations.

• Rank: #112322 in Books
• Published on: 2009-12-29
• Original language: English
• Number of items: 1
• Dimensions: 1.00" h x 11.70" w x 9.10" l, 2.75 pounds
• Binding: Hardcover
• 184 pages