Cook Real Hawai'i by Sheldon Simeon

                 

I received a copy of this book from the publisher in exchange for an honest review.

Title: Cook Real Hawai'i
Author: Sheldon Simeon
Release Date: 3.30.21
Publisher: Clarkson Potter


Publisher's Summary
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.

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

I'll admit it...I knew very little about the food of Hawai'i before I read this cookbook. Er, Spam? Roast pigs? Pineapple? Author and two-time Top Chef finalist, Sheldon Simeon, points out that a lot of what us "mainlanders" know about the Hawaiian Islands was "shaped by years of ad campaigns with airline stewardesses handing out leis, ham and pineapple pizza, and big brown guys dancing with fire sticks." Touché. In the introduction to this cookbook Simeon gives an overview of how he became the talented chef he is today by sharing his firsthand experiences with food growing up (both his mom and dad were lovers of cooking,) getting his first kitchen job ("prep cook" but mostly dishwasher,) opening his first restaurant (Star Noodle--a hit among locals and tourists), and humbly listing his subsequent awards and recognitions (James Beard, Food & Wine "Best New Chef".) The stories, photos, and recipes that make up this collection truly gave me a glimpse into a history and culture I knew very little about. Heavy on seafood (squid, octopus, poke, clams, sardines) there are also lots of rice, noodles, salad, and vegetable recipes. I don't cook seafood at home (no one likes it in my family except me) so I chose a recipe that I was pretty sure my family would love: Mac Salad, the perfect combo of macaroni salad and deviled eggs. To say it was a success is an understatement. The leftovers did not stick around long and I've already received requests to make it again. The recipe calls for a lot, I mean A LOT, of mayo but I promise, follow the directions and the measurements and you will be rewarded with the most luscious result.