Garrett Snyder

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."… (altro)