From Kau Kau to Cuisine: An Island Cookbook, Then and Now Hardcover – December 23, 2013

I'm a mainlander that went to Hawaii and fell in love with local food like kalua pig and lau lau. I bought this book hoping to replicate these foods in my kitchen in Boston. However, when I first turned to Kalua Pig Hash Benedict, the ingredients list included "2 lbs kalua pig". Was there a recipe for kalua pig somewhere else? No! I would have to turn to my Nom Nom Paleo cookbook for kalua pig. There's a recipe for corned beef, but not kalua pig. Lau lau was also absent - there are recipes for vienna sausage in shoyu and a pastrami reuben, but not lau lau? How about shoyu tuna poke or spicy tuna poke? Nope - but at least there was tako poke.All said, if I had picked this book up off a shelf and looked at it, I might not have bought it because I would’ve been able to see 1) my favorite dishes were missing, 2) that some recipes call for pre-made components or local ingredients that I can’t find in Boston. The author assumes you can just pick up pipi kaula (salted and dried beef) or kakuma (Hawaiian tree fern) at a farmer’s market or something. If it isn’t at Hmart or Amazon, I can’t get it.Full list of recipes in this book:Meat- Adobo Chicken or Pork- Garlic Lemongrass Pork- Chicken Hekka- Shabu Shabu- Korean Fried Chicken- Garlic Shichimi Chicken- Miso Pork- Kim Chee Smoked Pork- Shoyu Pork- Braised Pork Belly Baos- Pork and Beans with Vienna Sausage- Hukilau's Famous Prime Rib Chili and Rice- Teriyaki Beef- Kalbi Potstickers- Loco Moco with Portuguese Sausage and Hamburger Patty- Sake-Soy-Braised Short Rib Loco Moco- Canned Corned Beef Hash- Corned Beef Hash Patties- Goteborg UFOs (rice on sausage)- New York Steak with Hamakua Ali'i Mushroom and Truffle-Edamame Risotto- Oxtail Stew- Kim Chee-Oxtail Fried Rice- Batayaki- Sizzling KalbiSeafood- Steamed Chinese-Style Whole Fish- Whole Steamed Hawaiian Kampachi- Surimi and Poke Patties (BYO poke)- Shiitake Mushroom and Spinach Dynamite-Crusted Opah- Broiled Shrimp- Shrimp and Shiitake Mushroom Potstickers- Tako Poke- Spicy Smoked Tako Poke- Uncle Tada’s Fried Prawns- Garlic Salt-and-Pepper Shrimp- Baked Salmon- Blackened Salmon Salad- Sardines and Onions- Pan-Roasted Kampachi- Opihi Two Ways- Baked Oysters with Bacon-Creamed Spinach and Truffle Hollandaise- Raw Crab Poke- Black Bean Kona Crab with Hamakua Mushrooms and Truffle ButterSpecialties- Warabi and Pork (fiddleheads)- Smoked Pork and Warabi Salad- Aku Chazuke- Ahi Katsu Salad with Wasabi-Sesame Dressing- Fried Tofu Soup- Tofu-Watercress Salad- Kabocha and Ebi (Pumpkin and Dried Shrimp)- Roasted Kabocha Risotto- River Opae- Kalua Pig and Shrimp Spring Rolls (BYO kalua pig)- Kakuma Namasu and Cabbage Koko (Hawaiian tree fern)- Kim Chee and Pickled Vegetables- Pipi Kaula Poke (BYO pipi kaula)- Smoked Shutome Belly- Vienna Sausage Shoyu-style- Pastrami Reuben Sandwich- SPAM Musubi- Smoked Pork Belly Banh Mi Sandwich- Natto Fried Rice- Kalua Pig Hash Benedicts with Lomi Tomato

Recipes are authentic and delicious especially for Hawaiians away from home.

Perfect gift for the chef in the house.

Onolicious broke-da-mout' ono grinds. Also lots of memories and da-how about life as it was in the islands when we were young. Good job!

Very good selection of local foods in Hawaii. Of course these are comfort foods that are not fancy, but your tummy will smile.

Good book for local food.

Absolutely loved ! 12/10.