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Choy of Cooking Hardcover This is the best cook book I have ever used. It not only has many good tasting receipts, but teaches cooking techniques and fat reduction ideas. Everyone should own this one!!! Reviewer from North Carolina "Superb book! Every page is filled with enticing recipes. I ordered this book after having one of the best meals of my life at Sam Choy's restaurant in Honolulu. The very day that I got the book in the mail, I had made Asian Fajitas that had my wife praising my cooking skills. I mention the Asian Fajitas because it is a good example of what sets this book apart from others. Hawaii, situated halfway between East and West, surrounded by ocean, is the backdrop for exciting new recipes that will leave your family and friends impressed. I highly recommend this book. It is well worth both the price and the 2 week special order wait!" Reviewer: Jonathan Beeton from Washington, DC August 23,1998	Sam Choy's Island Flavors Hardcover Cook Your Way to Paradise with Sam Choy's Island Flavors Sam Choy's Island Flavors is more than a cookbook. It's a guide to how to enjoy yourself, Island-style. Sam learned to cook from his parents who operated a catering business that prepared traditional Hawaiian luaus for tourists. His parents love for food and entertaining inspired him to become the chef he is today, one who enjoys turning traditional, home-style cooking into fine cuisine. He currently operates seven restaurants in Hawaii, one in San Diego another in Tokyo and hosts a weekly cooking show for his local television station.
The Food of Paradise Hawaii has perhaps the most culturally diverse population on earth. The story of how the Polynesians, Chinese, Japanese, Portuguese, Korean, Filipinos, Okinawans, Puerto Ricans, various Southeast Asian peoples, and Caucasians (known as haoles) brought together their culinary traditions on these islands makes fascinating reading. Laudan concentrates on local food. She presents the polyglot world of the plate lunch, Spam, mochi, seaweed, shaved ice, sushi, and all the other dishes that Hawaiians really eat every day. Primarily a living and lively culinary history, this book does include recipes for the most commonplace Hawaiian dishes	Alan Wong's New Wave Luau Alan Wong's New Wave Luau is a glamorous book full of color photos that convey the complexity of his lush and exciting cooking. It is also alive with Chef Wong's passion for his Asian heritage and that of the Hawaiian Islands, where his restaurant has three times been selected Best Restaurant of the Year by Honolulu Magazine. Chosen Best Regional Chef for the Pacific Northwest in 1996 by the James Beard Foundation, Wong is a master of multicultural cooking. Called Hawaiian Regional Cuisine, his dishes fuse local ingredients and traditions with foods and techniques from Europe, Latin America, and Asia.