"Cook Real Hawai'i: A Cookbook"--by Sheldon Simeon with Garrett Snyder--the story of Hawaiian cooking, by a two-time Top Chef finalist and Fan Favorite, through 100 recipes that embody the beautiful cross-cultural exchange of the islands (see my review)

 

Cook Real Hawai'i: A Cookbook

Even when he was winning accolades and adulation for his cooking, two-time Top Chef finalist Sheldon Simeon decided to drop what he thought he was supposed to cook as a chef. He dedicated himself instead to the local Hawai‘i food that feeds his ‘ohana—his family and neighbors. With uncomplicated, flavor-forward recipes, he shows us the many cultures that have come to create the cuisine of his beloved home: the native Hawaiian traditions, Japanese influences, Chinese cooking techniques, and dynamic Korean, Portuguese, and Filipino flavors that are closest to his heart.
 
Through stunning photography, poignant stories, and dishes like wok-fried poke, pork dumplings made with biscuit dough, crispy cauliflower katsu, and charred huli-huli chicken slicked with a sweet-savory butter glaze, Cook Real Hawai‘i will bring a true taste of the cookouts, homes, and iconic mom and pop shops of Hawai‘i into your kitchen.

MY REVIEW:  As Chef Sheldon Simeon grew in fame and gained accolades through competing on "Top Chef", his sense of "home"--family, friends, food--also began to grow and resonate. Raised in Hawai'i, and of Filipino descent, his appreciation of the multi-cultural influences he had known all his life--China, Japan, Portugal, Korea, and the Philippines--began to resurge through the way he thought about food, the recipes he created, and the way he cooked for his family and friends. His cookbook-memoir, "Cook Real Hawai'i: A Cookbook", is filled with beautiful food photos, delicious recipes, his personal story, and an insightful look into the many layers of colorful and flavorful cuisine and traditions that represent the tastes of Hawai'i. Along with the fantastic recipes, he also includes a very helpful ingredient guide and an informative FAQ section. The recipe sections begin with an interesting introduction, and we get to "meet" influencers from the many cultural groups. Each recipe has its own story. As for the recipes themselves, I had to try "Coconut Shrimp" and "Garlic Shrimp"--both dishes served with fluffy rice, but each dish so different and so delicious. "Spam" (Spiced Pork and Ham), a canned meat product which was enjoyed by my family during my growing up years in the South, is extremely popular in Hawai'i. More Spam is consumed in Hawai'i than anywhere else in the world. Try it in "Breakfast Fried Rice". I also loved "Tropical Fruit Bread"; "Huli Huli Chicken"; and "Hurricane Popcorn". Three recipes featuring favorite foods given an adventurous taste twist--so much fun. There are many other wonderful recipes to prepare that will take you on an exotic, flavor-filled journey through the numerous tastes and traditions of Hawai'i.

Disclosure: "I've received a free copy from Clarkson Potter in exchange for a free and unbiased review."

 

 

 

Sheldon Simeon

Sheldon Simeon lives on Maui and is the chef and owner of Tin Roof, where he serves local Hawai’i favorites. His restaurant Lineage was named one of Bon Appétit’s top 50 new restaurants. Simeon was a finalist and voted Fan Favorite on seasons 10 and 14 of Top Chef. 

 

http://www.tinroofmaui.com/ 

 

Garrett Snyder

Garrett Snyder is Los Angeles magazine's Food Editor. He previously served as the L.A. editor of Tasting Table and as a staff writer for the L.A. Weekly. His work has appeared in Los Angeles Times and on KCRW’s Good Food. He enjoys street tacos, amaro, and the process of fermentation.https://muckrack.com/garrett-snyder/articles