Hawaii’s culinary terms can be baffling, whether supermarket shopping, looking for recipe ideas in cookbooks, or reading restaurant menus. While newcomers to the islands are at the most disadvantage, even longtime residents can get stumped by forgotten meanings of ingredients.
Hawaii’s culinary terms can be baffling, whether supermarket shopping, looking for recipe ideas in cookbooks, or reading restaurant menus. While newcomers to the islands are at the most disadvantage, even longtime residents can get stumped by forgotten meanings of ingredients.
“Hawaii’s Food Dictionary,” a new publication released by Mutual Publishing, strives to end the confusion. The dictionary defines more than 800 ingredients found in the various cuisines of Hawaii. The terms were selected for inclusion upon the review of 40 local cookbooks from such Hawaii chefs as Sam Choy, Jean-Marie Josselin, Roy Yamaguchi and others.
The 128-page book costs $10.95 and can be purchased online at www.mutualpublishing.com.
