Cook Real Hawai'i by Sheldon Simeon and Garrett Snyder

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Notes about Recipes in this book

  • Nori chicken

    • meggan on April 08, 2021

      Yuck. I ended up with grayish colored chicken with some gross breading. I followed the directions exactly.

  • Kim chee dip

    • EmilyR on March 30, 2021

      I love how the book says to serve this with wontons, crackers, or any of the 'itos' (Cool Ranch Doritos, Tostitos, Fritos). I opted for the cool ranch doritos and while this is rich, it melds perfectly with the kimchi.

  • Sweet soy glaze

    • EmilyR on March 30, 2021

      My glaze didn't appear as thick as in the book, which may have just needed more time to cook. It's gentle salty sweetness on the avocados and sushi are nice.

  • Sardine pupu

    • Rinshin on April 11, 2021

      The ingredients esp soy sauce, vinegar, garlic, kochugaru, lemon oil and sweet onion slices really make simple canned sardines a surprise treat. The ingredients tame the taste of sardines and make for nice topping to simple cooked white rice. Used cooked white rice with some scattering of arugula (shiso leaves will be wonderful here but not available now) and this recipe.

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  • ISBN 10 1984825836
  • ISBN 13 9781984825834
  • Linked ISBNs
  • Published Mar 30 2021
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries United States
  • Publisher Clarkson Potter

Publishers Text

The 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.

On two seasons of Top Chef, Sheldon Simeon established himself as a leading young, creative chef (he was both a finalist and Fan Favorite on both seasons). The role he is even more proud to fill, though, is as the storyteller of Hawaiian cuisine and the many cultures that have come together there to create it: the native Hawaiian traditions, Japanese influences, Portuguese cooking techniques, and dynamic flavors that are closest to Sheldon's heart.

In a place where over 90% of food is imported, the story of Hawaiian cuisine has always been told on the mainland through the lens of tourism. Sheldon's story of Hawai'i focuses on the lives and cooking routines of the locals and the efforts to bring back traditional agriculture and foods. Sheldon's recipes are uncomplicated but full of flavor; he speaks with reverence but cooks with curiosity, and inspires readers to do the same.

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