| #751151 in Books | Villard | 1994-05-10 | 1994-05-10 | Original language:English | PDF # 1 | 10.25 x8.50 x.50l, | File Name: 0679425292 | 140 pages |
||12 of 12 people found the following review helpful.| My most treasured cookbook!|By Katherine H. Barnett|I am an adventurous cook, and I'm skilled at putting complex meals together, and on time. I have a collection of more than 100 cookbooks, and this is the one that gets pulled out for EVERY dinner party, every special event: it is without question, an incredible resource! My copy is falling apart from overuse. Most recipe||Back (from left): Sam Choy, Philippe Padovani, Roger Dikon, Gary Strehl Middle: Roy Yamaguchi, Amy Ferguson Ota, Jean-Marie Josselin, George Mavrothalassitis, Beverly Gannon, Peter Merriman Front: Mark Ellman, Alan Wong|From the B
Twelve noted Hawaiian chefs have contributed easy-to-prepare regional recipes such as big island goat cheese, roasted banana rum souffle+a7, steamed Kauai clams with red curry basil broth, and other delicacies. 25,000 first printing.
[PDF.ql64] The New Cuisine of Hawaii Rating: 3.61 (728 Votes)
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You can specify the type of files you want, for your gadget.The New Cuisine of Hawaii | Janice Henderson. I have read it a couple of times and even shared with my family members. Really good. Couldnt put it down.
