Hawaiian Cookbook
by Roana and Gene Schindler
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Book Summary Information
Author: Roana and Gene SchindlerEdition: Paperback
Audio: English (Unknown); English (Original Language); English (Published)
Published: 1981-08-01
ISBN: 0486241858
Number of pages: 272
Publisher: Dover Publications
Book Reviews of Hawaiian Cookbook
Book Review: well written but out of date
Summary: 3 Stars
This cookbook written by the mainland-american manager of the now-defunct Hawaii Kai restaurant in New York City represents the epitome of fine Tiki Restaurant Dining in the 1970s.
This style of cooking is perhaps best characterized as take-out Chinese food served with a slice of pineapple in a hollowed-out pineapple-shell used as a container, eaten in a restaurant decorated with carved wooden tikis, bamboo struts and thatched huts.
Half of this book is dedicated to this genre, where the actual recipes are very similar or even identical (soy sauce, sherry, ginger, garlic) but the presentations are elaborately different with an emphasis on outlandish (flambee recipes etc). Since the average reader scarcely have time to cook dinner, the advice on food presentation hardly seems relevant.
In the time since this book was written, the chinese tiki restaurant cuisine has evolved to Modern French or American cuisine with Asian ingredients, and these are the books that you can buy from the likes of Sam Choy et al, and these are the dishes that you will encounter in the fine dining hawaiian restaurants today.
Yet, what has always appealed to me about Hawaiian Cooking, is the more humble homecooking (today known as "plate lunches") that evolved from the simple traditional dishes that the plantation laborers from Asia and their Hawaiian polynesian spouses would make. This included grilled meats with asian marinade, japanese style fried cutlets, some chinese style noodle soups, and sadly only a small number of "real" polynesian dishes like laulau, kahlua pig, lomi salmon, haupia, and poi (perhaps less than a dozen of such traditional unadulterated polynesian recipes have survived).
Half of this book does try to address this wealth of simple but authentic home cooked dishes. But that is clearly not the strength or emphasis of this book, and in fact I'm not aware of ANY hawaiian cookbooks that seem to do these dishes any justice, and your best bet at the moment is to search for recipes on the internet.
I think that in emphasizing the "new" and "high class" restaurant style cooking be it from the 70s or today's contemporary cuisine, the cookbook authors have missed out on the true wealth of home cooked hawaiian cuisine that people in Hawaii eat everyday and perhaps take for granted, but for the rest of us living outside of Hawaii, it would be a priviledge to learn those recipes.
Summary of Hawaiian Cookbook
Nearly 300 easy-to-prepare exotic recipes with tips on shortcuts, preparing ahead, substitutions, more. Recipes include: sea bass with pine nuts, Lomi Lomi salmon, passion fruit soup, watercress soup, stuffed chicken breasts in pineapple sauce, chestnut duck, island shrimp salad, Maui tangy sauce, Polynesian meatloaf, ko ko nut balls, much more.
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