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A Taste of Hawaii: New Cooking from the Crossroads of the Pacific
by Jean-Marie Josselin and Martin Jacobs
Available from Amazon
$20.90
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Features
Paperback: 224 pages
Publisher: Stewart, Tabori and Chang; New Ed edition (March 15, 2000)
Language: English
ISBN-10: 1556709935
ISBN-13: 978-1556709937
Product Dimensions:
11 x 8.7 x 0.4 inches
Shipping Weight: 2.2 pounds ()
Book Description
Hawaii is at the center of one of the most enduring fusion-food trends-Pacific Rim cooking. A Taste of Hawaii was ahead of its time in 1992, when it was first published in hardcover: In Spring 2000, the trade paperback will find a ready, hungry market. Shattering the mainland's stereotype of luau food-poi, pineapple, and roast pig- the 125 recipes in A Taste of Hawaii combine fresh ingredients indigenous to the islands with local seafood and tropical produce. The acclaimed Jean-Marie Josselin, chef-owner of the enormously popular A Pacific Cafe, which is located in Kauai, Oahu, and Maui, brings classical French training to Hawaii's exotic fare. His multicultural concoctions result in unique, utterly delicious dishes. Stunning photos and sensual illustrations make the book as irresistible as the food.
About the Author
JEAN-MARIE JOSSELIN, chef and owner of the highly regarded A Pacific Cafe in Kauai, Oahu, and Maui, was born in France and educated at the Culinary School of Paris. He worked in L.A. before moving to Hawaii and uncovering the possibilities of Pacific Rim cuisine. MARTIN JACOBS is a professional photographer based in New York City. His photographs have appeared in Spirit of the Harvest, The International Chocolate Cookbook, and The Foods of Vietnam. COCO MASUDA, is an illustrator and graphic designer in New York. She traveled to Hawaii to research the artwork for this book.
Reader Reviews
This review is from: Taste of Hawaii: New Cooking from the Crossroads of the Pacific (Hardcover)
When I lived in Maui, this was my favorite restaurant (A Pacific Café, on South Kihei Road, in Kihei.) This stunning cookbook, leaves me longing to be back, just so I can dine their once again. Perhaps when I get a bigger apartment, I may try some of these adventurous recipes. Jean Marie Josselin is one of the founders of this kind of cuisine. Classically trained as a French chef, he was one of the first pioneers of "Hawaiian Regional Cuisine". He moved to Kauai and opened his first restaurant there. He used the fresh ingredients that the island provided. When he opened his first restaurant in Maui, it was an experience just to dine there. The architecture of the inside of the restaurant was rumored to cost around $250k. After a hot day out in the sun, you'd come in and sit at the bar, for a glass of wine and an appetizer while waiting for a table (since you were foolish and didn't make reservations.) The service was so good at the bar, that you decided to stay there and watch the surroundings. Across from the bar, was the line. The appetizers were being prepared, followed by the two or three chefs working on the main courses followed by the person making desserts. Occasionally, you'd see Arnold Schwarrzennegger and his wife come in, or Helen Hunt, and maybe Dustin Hoffman would sit next to you at the bar. The food was so good, he knew you wouldn't talk to him because you'd be eating the entire time. All of these memories come back, when flipping through this recipe book... Since I'm not in Maui anymore, I'll just have to settle for Roy's or Kaspars'. (Not a bad thing, just not quite Jean Marie's & George Gomes' masterpieces...)
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