The Perfect Gifts from Mutual Publishing
November 29th, 2009Read the rest of this entry »

Books make fantastic giftsâyou 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.
Thereâs a book to suit everyoneâs taste, they last longer than a box of chocolates, they donât go out of style, and everyoneâyoung or oldâappreciates a good story.
Here are a few gift ideas for this holiday season from Watermark Publishingâs catalog:
Read the rest of this entry »
Anyone who’s spent any length of time away from the Islandsâor sent a care package to a homesick college studentâknows: Hawaiâi 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.
âSaiminâ is a contraction of the Chinese words âsaiâ (thin) and âmeinâ (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 Waipahuâs Shiroma Saimin stand in the 1930s. Saimin is served alongside hot dogs and burgers throughout the Islandsâonly in Hawaiâi is it found on the menu at Jack in the Box and McDonaldâs. Hamuraâs Saimin Stand on Kauaâi was even recognized by the prestigious James Beard Foundation as one of Americaâs Classics in 2006
Read the rest of this entry »
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.
Read the rest of this entry »
In The Hawaiâi Beer Book: Bars, Breweries & Beer Cuisine, a guide to Hawaiiâs 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.
Read the rest of this entry »
A DASH of Aloha: Healthy Hawaiâi Cuisine and Lifestyle by Kapiâolani 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, âA 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.â
Read the rest of this entry »
The Hawaiian Islands are known worldwide for gourmet coffee from the Kona Coast, but real aficionados know that in Hawaiâi, 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 islandsâproducing more than seven million pounds of coffee in 2007 valued at over $30 million. The Hawaiâi Coffee Book: A Gourmetâs Guide from Kona to Kauaâi is the first-ever comprehensive overview of the Islandsâ most recognizable and highly coveted product.
Coffee scientist Shawn Steimanâs 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. Hawaiâi 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. Itâs an environment that provides a unique vantage point for bean-and-brew guru Steimanâs overview of Island coffee history, from modest beginnings on Oâahuânot Kona as many might assumeâto current-day production systems, as it makes its way from bean to cup, farm to coffeehouse.
Read the rest of this entry »