Hawaii's residents are among the most ethnically diverse in the world - including contributions from the many cultures that have settled there. Going far beyond a typical mainland idea of luau fare - poi, pineapple and roast pig - Hawaiian food is based on an immense number of fresh, natural ingredients, such as taro root, coconuts and bananas, originally brought by the Polnesians: beans, port, tomatoes and peppers brought by the Portuguese: rice, spices and cooking techniques from China and Japan: and lemon grass and curry from the Philippines, Vietnam and Thailand. Each group has combined Hawaii's fish, seafood and tropical produce with its own ethnic techniques and dishes to create today's Hawaiian cuisine. This book contains a total of 150 recipes, that are contemporary in taste and Hawaiian in inspiration.
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Buchbeschreibung Stewart, Tabori & Chang, 1992. Hardback in Dust Wrapper. Martin Jacobs (Photos.) & Coco Masuda (illustrator). CYBER BLACK JANUARY SALE! PRICE DISPLAYED INCLUDES 25% OFF! Please note that at 1.5Kg. this book will require additional postage outside of the UK. | 11¼" x 8½". 224pp. Index. | First Edition (First Printing).Illustrated by Martin Jacobs (Photos.) & Coco Masuda. | Condition: Very Good - in Very Good DJ. Slightly faded at the spine, heavier so toward the top of the lower panel. Artikel-Nr. 161512