Books make fantastic gifts—you can give someone countless gourmet meals, a trip to a far-flung land, transport them to the future or bring them back to their past all in a tidy package.
There’s a book to suit everyone’s taste, they last longer than a box of chocolates, they don’t go out of style, and everyone—young or old—appreciates a good story.
Here are a few gift ideas for this holiday season from Watermark Publishing’s catalog:
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Anyone who’s spent any length of time away from the Islands—or sent a care package to a homesick college student—knows: Hawai‘i folk feel strongly about the tastes of home. It goes beyond craving a familiar food. It’s a comforting connection that resonates in our souls.
“Saimin” is a contraction of the Chinese words “sai” (thin) and “mein” (noodle). Saimin noodles are unique in that they contain eggs and are curly and slightly chewy when cooked. The popular staple (see photo page ii) dates back to the plantation era, when it cost 10 cents for a large bowl, 5 cents for a small one, at Waipahu’s Shiroma Saimin stand in the 1930s. Saimin is served alongside hot dogs and burgers throughout the Islands—only in Hawai‘i is it found on the menu at Jack in the Box and McDonald’s. Hamura’s Saimin Stand on Kaua‘i was even recognized by the prestigious James Beard Foundation as one of America’s Classics in 2006
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Kau Kau: Cuisine and Culture in the Hawaiian Islands by Arnold Hiura, an upcoming release from Watermark Publishing, will be in stores January 2010.
But you can pre-order an advance copy now for holiday delivery via the publisher’s Web site or enter to win a copy in a series of weekly drawings via Facebook and Twitter.
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In The Hawai‘i Beer Book: Bars, Breweries & Beer Cuisine, a guide to Hawaii’s vibrant beer scene, Cheryl Chee Tsutsumi shares the history of beer in the Islands, takes the reader to local craft breweries and explains the basics of home brewing.
This 192-page book also includes more than two-dozen delicious recipes incorporating beer, suggestions for food-and-beer pairings, listings and reviews of local bars and restaurants to aid in seeking out the perfect pint, and fun beer trivia.The comprehensive resource section lists everything from beer books and events to breweriana clubs and podcasts.
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A DASH of Aloha: Healthy Hawai‘i Cuisine and Lifestyle by Kapi‘olani Community College (KCC) is a book about eating, not dieting. This unique guide introduces the easy-to-use DASH (Dietary Approach to Stop Hypertension) eating and activity plan, which teaches readers how to lead a healthy lifestyle combining good eating habits and regular physical activity.
Ron Takahashi, chairperson of the Culinary Arts Department at KCC, explains, “A DASH of Aloha is about taking the simplest steps to incorporate healthful rules of thumb into your daily routine, with the long-term goal of achieving a healthier lifestyle. The recipes are based on local tastes, and emphasize eating Island-grown, fresh ingredients, simply prepared to get the greatest benefits.”
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The Hawaiian Islands are known worldwide for gourmet coffee from the Kona Coast, but real aficionados know that in Hawai‘i, Kona coffee is only the beginning. The only place in the United States growing coffee as a commercial crop, the Aloha State hosts a thriving industry encompassing 11 major regions on five islands—producing more than seven million pounds of coffee in 2007 valued at over $30 million. The Hawai‘i Coffee Book: A Gourmet’s Guide from Kona to Kaua‘i is the first-ever comprehensive overview of the Islands’ most recognizable and highly coveted product.
Coffee scientist Shawn Steiman’s revealing book is the definitive work on the subject, including a region-by-region guide and flavor profiles of the major varieties cultivated in the Islands. Hawai‘i is unique as a coffee-producing center: Whereas most coffee is consumed far from its origins, Hawaiian coffee is drunk and sold in local cafes and stores. It’s an environment that provides a unique vantage point for bean-and-brew guru Steiman’s overview of Island coffee history, from modest beginnings on O‘ahu—not Kona as many might assume—to current-day production systems, as it makes its way from bean to cup, farm to coffeehouse.
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