Cook Real Hawai’i: A Cookbook


ePUB | 195 MB | 304 Pages

Cook Real Hawai’i: A Cookbook ePUB

Cook Real Hawai'i: A CookbookThe story of Hawaiian cooking, by a two-time Top Chef finalist and Fan Favorite, through 100 recipes that embody the beautiful cross-cultural exchange of the islands.

NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY NPR • Taste of Home • Vice

Even when he was winning accolades and adulation for his cooking, two-time Top Chef finalist Sheldon Simeon decided to drop what he thought he was supposed to cook as a chef. He dedicated himself instead to the local Hawai‘i food that feeds his ‘ohana—his family and neighbors. With uncomplicated, flavor-forward recipes, he shows us the many cultures that have come to create the cuisine of his beloved home: the native Hawaiian traditions, Japanese influences, Chinese cooking techniques, and dynamic Korean, Portuguese, and Filipino flavors that are closest to his heart.

Through stunning photography, poignant stories, and dishes like wok-fried poke, pork dumplings made with biscuit dough, crispy cauliflower katsu, and charred huli-huli chicken slicked with a sweet-savory butter glaze, Cook Real Hawai‘i will bring a true taste of the cookouts, homes, and iconic mom and pop shops of Hawai‘i into your kitchen.

Reviews: 

-I have a lot of cookbooks. I have a lot of celebrity chef cookbooks. This is by far one of the most artistic and authentic books I’ve seen. The stories inside, the photos, and of course the recipes are all simply stellar. We made the Spam Musubi first because it was quick and easy – turned out perfect. The only thing I couldn’t taste was the ocean air!

Sheldon, thanks for the book – it makes us love you even more!

-I got back from a trip to Hawaii last month and was looking for a cookbook to learn local favorites and luckily my favorite Top Chef contestant had a new cookbook out and ready for pre-order! I really like the mix of high-brow and regular folk recipes. I’m not a great cook or a proper foodie because I don’t like to spend hours preparing a meal and there are plenty of recipes geared to the home cook. There are also lots of more ambitious ones which draw from Chef Simeon’s background learning smoke meat and other slow dishes from his dad and mom, as well as recipes inspired by dishes at his various restaurants.

I really enjoyed reading about Chef Simeon’s background and family memories, as well as general Hawaii history. The book is also straight-up beautiful with nice heavy paper and wonderful pictures. I’ll also mention that I’m smack in the middle of the mainland in the Midwest and I was able to find most of the ingredients that aren’t at my regular grocery store at the local Asian grocery store.

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