“Punahou PFA 100,” Punahou School Parent Faculty Association ($20 or three for $50; pick up Tuesday to Oct. 14 at PFA office, Sullivan Building, 1601 Punahou St., or call 944-5753; cash or check only)
If you have a connection to Punahou School you’ll appreciate this book for its collection of family friendly recipes and its spirit of celebration marking the 100th anniversary of the school’s parent-teacher organization.
If you’re not so connected you might appreciate the final chapter, “Punahou Favorites,” which includes recipes for Punahou Carnival malasadas and mango chutney. Dole Hall, the school’s cafeteria, has also contributed recipes for Portuguese bean soup and Caramel Cuts cookies.
Nearly 200 recipes are included, contributed by parents, grandparents, alumni, teachers and other faculty. They range from island classics like Maui Grandma’s Chicken Hekka to the age-old Broken Glass Jell-O.
Proceeds support PFA programs.
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Betty Shimabukuro, Star-Advertiser
“Favorite Recipes from the ‘What Hawai‘i Likes to Eat’ Series,” by Muriel Miura with Gay Wong ($19.95, Mutual Publishing; available for a limited time for $14, see ad on Page 17)
Local folks never tire of exploring their cuisine. So it is that Mutual Publishing has released “Favorite Recipes,” a curated compilation of recipes from four “What Hawai‘i Likes to Eat” cookbooks.
The collection features more than 110 of the best recipes culled from the original books: think the loco moco from Cafe 100 in Hilo, or long-ago favorites such as taro biscuits in a recipe from the 1960s. How about cold ginger, katsu or nori chicken, oxtail soup, kim chee, haupia or char siu rub? The list goes on and on.
Eleven chapters cover categories of main dishes, old-time favorites, “Only in Hawai‘i” dishes, pupu, beloved plate-lunch items, soups and salads, “omiyage” (gift-giving) foods and desserts.
The charm is that the selections truly reflect local favorites. Even something as simple as shoyu hot dogs is included, because though everybody makes it, how many amp it up with sake the way chef Hiroshi Fukui does it? So simple yet so tasty — that, in a nutshell, is what locals love.
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Joleen Oshiro, Star-Advertiser
