Favorite Island Cookery

Honpa Hongwanji Buddhist Temple

Edité par Honpa Hongwanji Buddhist Temple, Honolulu, Hawaii, 1973

A propos de cet article

Solid comb binding. Front cover has two spots, and it's torn free from comb binding. Covers soiled and a little stained. Interior pages are worn and have some small, sporadic stains. Some recipes have pencils marks on them. Page edges worn. Overall cookbook is usable but looks well-loved and like previous owner used it a lot. 154 pages; 9" x 6.5'' Local recipes collected from members of Honpa Hongwani Buddhist Temple on in Honolulu, Hawaii on the island of Oahu. It is a Shin Buddhist Temple. The book was assembled to celebrate the temple's 85th anniversary. Includes a short section on how New Year's is celebrated n Hawaii by those of Japanese descent. The recipes were contributed by locals so reflect a fusion of native Hawaiian foods with Japanese, Korean, and Chinese cuisine with sections devoted to mochi and manju, pupus, and pickled vegetables. Sample recipes tuna okara balls, potato and shrimp tempura, mustard cabbage soup, oxtail soup, Korean green onion soup, yakumi, Korean BBQ sauce, pickled turnips, pikcled mango, beef with oyster sauce, butter yaki, chicken tinolo, bamboo chicken nikomi, deep-fried almond pork, ebi no harusame age (shrimp long rice fritters), kazunoko (fish roe in shoyu), sardine sandwich spread, pibium pahb, mango bread, guava sauce cake, tomato sauce cake, guava cheese cake, lemon haupia cake, gai dahn biang (chinese wedding cake), pineapple squares, macadamia nut bars, coconut shortbread, mango bars, guava kanten, mango ice cream pie, tsubishi manju, ohagi, zenzai, and an an da gi (Okinawan doughnut).

N° de réf. du vendeur B50-H12

Détails bibliographiques

• Titre: Favorite Island Cookery
• Éditeur: Honpa Hongwanji Buddhist Temple, Honolulu, Hawaii
• Date de parution: 1973
• Reliure: comb binding
• État de l'article: Fair