Hawai'i Regional Cuisine

The first book dedicated to the Hawai’i Regional Cuisine movement. It is based on interviews with thirty-six chefs, farmers, retailers, culinary arts educators, and food writers, as well as on nearly everything written about the HRC chefs in the national and local media.

Prima carte dedicata miscarii de bucatarie regionala Hawai'i. Se bazeaza pe interviuri cu treizeci si sase de bucatari, fermieri, comercianti cu amanuntul, educatori de arte culinare si scriitori de alimente, precum si pe aproape tot ce este scris despre bucatarii HRC in mass-media nationala si locala.