Hawaii is not only the epitome of the perfect retreat, but it is also the center of one of the newest food trends – Pacific Rim cooking. Originally published in hardcover in 1992, Stewart, Tabori & Chang is now publishing the stylish paperback edition of this cookbook that was ahead of its time.
Going beyond the mainland idea of luau food – poi, pineapple, and roast pig – this cookbook features Hawaiian food that is based on fresh ingredients combined with indigenous seafood and tropical produce (but mainland substitutions are also included). One of Hawaii’s most acclaimed chefs, Jean-Marie Josselin, brings his classical French training to blend with Hawaii’s multicultural traditions to create a collection of delicious recipes.
