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Cook Real Hawai'i: A Cookbook

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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 t 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.


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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 t 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.

30 review for Cook Real Hawai'i: A Cookbook

  1. 5 out of 5

    Virginia

    I love everything about this cookbook--the recipes, the stories, the photography--but the best part is that the whole thing feels like you're learning secrets and family stories from a friend over his grill in the backyard. Thank you Sheldon for putting your soul into this cookbook! I can't wait to make your recipes! I love everything about this cookbook--the recipes, the stories, the photography--but the best part is that the whole thing feels like you're learning secrets and family stories from a friend over his grill in the backyard. Thank you Sheldon for putting your soul into this cookbook! I can't wait to make your recipes!

  2. 5 out of 5

    Leona

    I am a Top Chef watcher, and a true Sheldon fan. I also lived most of my life in Hawaii. The! Food! Is! Awesome!!! I don’t live in Hawaii anymore and I so enjoyed this 'talk story' with Sheldon, all the local-isms are spot on. I would prefer Sheldon prepare any of these recipes for me, since that’s not an option I paid close attention to his noodle recipes and ideas since I’m still working out the perfect mein in my home kitchen. I strongly recommend this book, you will be hungry when you're 'pa I am a Top Chef watcher, and a true Sheldon fan. I also lived most of my life in Hawaii. The! Food! Is! Awesome!!! I don’t live in Hawaii anymore and I so enjoyed this 'talk story' with Sheldon, all the local-isms are spot on. I would prefer Sheldon prepare any of these recipes for me, since that’s not an option I paid close attention to his noodle recipes and ideas since I’m still working out the perfect mein in my home kitchen. I strongly recommend this book, you will be hungry when you're 'pau' (pidgin for finished).

  3. 4 out of 5

    Michelle

    I normally don't list cookbooks among the books I've read here, but Sheldon's book has so much history and description before the recipes that I would encourage people to read it even if you have no intention of cooking anything out of the book. I requested a copy from the library and after about 30 minutes with the book I was ordering a copy of my own. Heck, I'd buy an audio version if he narrated it! I can't wait to start cooking through it. He remains, to this day, my absolute favorite Top Che I normally don't list cookbooks among the books I've read here, but Sheldon's book has so much history and description before the recipes that I would encourage people to read it even if you have no intention of cooking anything out of the book. I requested a copy from the library and after about 30 minutes with the book I was ordering a copy of my own. Heck, I'd buy an audio version if he narrated it! I can't wait to start cooking through it. He remains, to this day, my absolute favorite Top Chef contestant.

  4. 5 out of 5

    Megan

    I enjoyed his musings on Hawaiian food, culture and lore that accompanied each recipe. I’m ready to eat my way around Hawaii.

  5. 4 out of 5

    Sara Brockunier

    Beautiful photos! Wonderful recipes! Lots of history and information. I enjoyed reading the book and looking at the recipes ... some of which are on my list to make. "I've received a free copy from Clarkson Potter in exchange for a free and unbiased review." Beautiful photos! Wonderful recipes! Lots of history and information. I enjoyed reading the book and looking at the recipes ... some of which are on my list to make. "I've received a free copy from Clarkson Potter in exchange for a free and unbiased review."

  6. 5 out of 5

    Neal

    While I enjoyed the daydream of running away to Hawaii for exotic foods and beautiful scenery, I couldn't get past the fact that I would definitely be running to the store and maybe waiting for some special order items before I could even think about making these recipes at home. The photography is beautiful, so definitely enjoy that. For myself, I may consider trying some of these items if I'm ever on an island vacation; especially now that I am familiar with what may be in some of the dishes I While I enjoyed the daydream of running away to Hawaii for exotic foods and beautiful scenery, I couldn't get past the fact that I would definitely be running to the store and maybe waiting for some special order items before I could even think about making these recipes at home. The photography is beautiful, so definitely enjoy that. For myself, I may consider trying some of these items if I'm ever on an island vacation; especially now that I am familiar with what may be in some of the dishes I'll encounter. I did think it was particularly interesting how many cultures have influenced hawaiian food. For vegetarians and vegans, beware, there is really nothing for you here. I have received a free copy from Clarkson Potter in exchange for my free and unbiased review.

  7. 4 out of 5

    Rhiannon Johnson

    I received a copy of this book from the publisher in exchange for an honest 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. I received a copy of this book from the publisher in exchange for an honest 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. Come chat with me about books here, too: Blog | Instagram | Twitter | Pinterest

  8. 5 out of 5

    Virginia Campbell

    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 Rea 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."

  9. 4 out of 5

    Kerry Croucier

    COOK REAL HAWAI’I by Sheldon Simeon is packed with delicious and accessible recipes that are beautifully photographed. I was hooked from page one and have flagged most of the recipes and it includes a ton of our favorites that we love from places around here, plus more that we are going to add. I love that we can cook our own instead of running out for takeout. I also love that Simeon included a whole section on ingredients describing the ingredients used and offering ideas for substitutions. My COOK REAL HAWAI’I by Sheldon Simeon is packed with delicious and accessible recipes that are beautifully photographed. I was hooked from page one and have flagged most of the recipes and it includes a ton of our favorites that we love from places around here, plus more that we are going to add. I love that we can cook our own instead of running out for takeout. I also love that Simeon included a whole section on ingredients describing the ingredients used and offering ideas for substitutions. My pantry is expanding, as are my go-to recipes. When I say the recipes are accessible, I mean it. These are foods that are eaten every day on the islands, and I love that Simeon has chosen to focus on these recipes, plus adding the stories giving the reader/cook a insight into each. I also love how he brings in all the cultures that influence the food and culture of Hawai’i, and there are so many. Simeon is a two-time Top Chef finalist, and I am so glad he decided to focus on the food he grew up with, the food of his family and home, and not the food he though he should create. This cookbook is a treasure, and I can see it becoming one in my family. Recipes, stories, pantry suggestions: This cookbook has it all. Thanks to Clarkson Potter for the gifted copy of this book. All opinions are my own and freely given. #CookRealHawaii #SheldonSimeon #ClarksonPotter

  10. 4 out of 5

    Trish W.

    A treasure of Hawaiian recipes by lifelong island resident Sheldon Simeon. The personal stories accompanying many of these dishes give wonderful insight into Hawaiian culture. It was quite helpful that he divided recipe sections by ethnic or national culture and provided a bit of history about each wave of immigration. Some recipes are rather cheffy, but that's not unexpected since Simeon is in fact a professional chef and restaurateur of some reknown. The explanatory narrative for each recipe is A treasure of Hawaiian recipes by lifelong island resident Sheldon Simeon. The personal stories accompanying many of these dishes give wonderful insight into Hawaiian culture. It was quite helpful that he divided recipe sections by ethnic or national culture and provided a bit of history about each wave of immigration. Some recipes are rather cheffy, but that's not unexpected since Simeon is in fact a professional chef and restaurateur of some reknown. The explanatory narrative for each recipe is well-written in down-to-earth conversational style; there's never the sense that Simeon's ego is out in front. Home cooks can make most of the dishes although some would require access to an Asian grocer, or ordering ingredients online as a last resort. Some are a bit out of reach in using fresh ingredients only available in Hawaii or perhaps California. But the majority range from extremely simple to moderate skills. Even if the reader doesn't attempt any cooking, the book itself is still very worth reading for cultural insight into our 50th state, and particularly if a visit to Hawaii is planned.

  11. 5 out of 5

    Veronica

    I got back from a trip to Hawaii last month and was looking for a cookbook to learn local favorites and luckily my favorite Top Chef contestant had a new cookbook out and ready for pre-order! I really like the mix of high and low recipes. I'm not a great cook or a proper foodie because I don't like to spend hours preparing a meal and there are plenty of recipes geared to the home cook. There are also lots of more ambitious ones which draw from Chef Simeon's background learning smoke meat and oth I got back from a trip to Hawaii last month and was looking for a cookbook to learn local favorites and luckily my favorite Top Chef contestant had a new cookbook out and ready for pre-order! I really like the mix of high and low recipes. I'm not a great cook or a proper foodie because I don't like to spend hours preparing a meal and there are plenty of recipes geared to the home cook. There are also lots of more ambitious ones which draw from Chef Simeon's background learning smoke meat and other slow dishes from his dad and mom, as well as recipes inspired by dishes at his various restaurants. I really enjoyed reading about Chef Simeon's background and family memories, as well as general Hawaii history. The book is also straight-up beautiful with nice heavy paper and wonderful pictures. I'll also mention that I'm smack in the middle of the mainland in the Midwest and I was able to find most of the ingredients that aren't at my regular grocery store at the local Asian grocery store.

  12. 5 out of 5

    Reading Fool

    This cookbook, written by Top Chef alumnus Sheldon Simeon, is a celebration of the multicultural diversity of Hawai'i food. The recipes are intriguing: many contain words and ingredients that were new to me, and some have exotic ingredients that may not be readily available to some home cooks. Nevertheless it was exciting for me to read these recipes and learn about a culture that has so many influences. The first recipe I tried was Spam Musubi. My husband and I vacationed in Maui years ago, and This cookbook, written by Top Chef alumnus Sheldon Simeon, is a celebration of the multicultural diversity of Hawai'i food. The recipes are intriguing: many contain words and ingredients that were new to me, and some have exotic ingredients that may not be readily available to some home cooks. Nevertheless it was exciting for me to read these recipes and learn about a culture that has so many influences. The first recipe I tried was Spam Musubi. My husband and I vacationed in Maui years ago, and he had eaten this while on the golf course. He made me promise that I would make it for him someday. Simeon's recipe did the trick! It was easy to follow and my husband loved it. I have yet to try the entree recipes, but I have actually made the Chocolate Birthday Cake Butter Mochi. It is AWESOME. The cake is perfectly chewy and dense. Loved by all ages in the family. I look forward to preparing many of the other recipes in this well-written and well-photographed book. I've received a free copy from Clarkson Potter in exchange for a free and unbiased review.

  13. 5 out of 5

    Heather

    This book makes me daydream of going back to Hawai'i. Next time I go I'll definitely be seeking out some Flying Saucers (a molten cheese-oozing grilled sandwich frequently found at local fairs and Obon festivals on Kaua'i and Maui. Sounds super yummy!) and guava jelly. Also, I'll be watching Sheldon's 2 seasons of Top Chef; at least once I finish Top Chef Portland. This book has lots of delicious-looking and sounding recipes. Plus, I love the background he gives about Hawai'i and it's people. So This book makes me daydream of going back to Hawai'i. Next time I go I'll definitely be seeking out some Flying Saucers (a molten cheese-oozing grilled sandwich frequently found at local fairs and Obon festivals on Kaua'i and Maui. Sounds super yummy!) and guava jelly. Also, I'll be watching Sheldon's 2 seasons of Top Chef; at least once I finish Top Chef Portland. This book has lots of delicious-looking and sounding recipes. Plus, I love the background he gives about Hawai'i and it's people. Some of the recipes are too involved for me. But there's definitely a few I want to try at home. Here's a few I want to try making myself. Smoke Meat with Guava Jelly and Broccolini - p. 99 Cauliflower Katsu Curry -p. 129 Pork and Peas - 160 Hoppin' Juan - black eyed peas = yummy! - 177 Breakfast fried rice - 195 Chicken (or Turkey) arroz caldo - p 205 Condense milk cheesecake with ovaltine crust - this one has mine and my dad's name all over it! - p. 243 chocolate birthday cake butter mochi - p. 247 Roof Lemons - p. 275

  14. 4 out of 5

    Joyce

    A huge fan of Sheldon Simeon since my first taste at Star Noodle where he introduced us to ssam customizing an ahi one for us since my husband was shellfish intolerant, before his Top Chef Days. Ever since, I have followed him to Migrant, Tin Roof, and Lineage. With Tin Roof the only one he owns now, I plan on supporting him again the next time I am on island. For the times I am not on island, recipes from the Cook Real Hawai`i book will not only allow me to get the taste of the islands on the M A huge fan of Sheldon Simeon since my first taste at Star Noodle where he introduced us to ssam customizing an ahi one for us since my husband was shellfish intolerant, before his Top Chef Days. Ever since, I have followed him to Migrant, Tin Roof, and Lineage. With Tin Roof the only one he owns now, I plan on supporting him again the next time I am on island. For the times I am not on island, recipes from the Cook Real Hawai`i book will not only allow me to get the taste of the islands on the Mainland but transports me through his stories. In Hawai`i, this is call "talk story" and the wonderful intro to this cookbook as well as to his recipes is just that, sharing his culture and how in melds with the islands that goes back to the plantation days.

  15. 4 out of 5

    Sharon

    In a fit of pandemic-related wanderlust, I bought 2 Hawaiian cookbooks this week. (The other was Aloha Kitchen by Alana Kysar.) Both are very good, but this one is excellent. Simeon covers all the basics of Hawaiian food you see when you travel there (got a laugh out of him referring to coconut shrimp as “haole bait.”) Then he pushes the boat out further with some lesser known regional food, Filipino family recipes, and his own riffs on local foods as well. If I had to choose one of the two, it In a fit of pandemic-related wanderlust, I bought 2 Hawaiian cookbooks this week. (The other was Aloha Kitchen by Alana Kysar.) Both are very good, but this one is excellent. Simeon covers all the basics of Hawaiian food you see when you travel there (got a laugh out of him referring to coconut shrimp as “haole bait.”) Then he pushes the boat out further with some lesser known regional food, Filipino family recipes, and his own riffs on local foods as well. If I had to choose one of the two, it would definitely be this one because I enjoyed the additional content. I haven’t cooked out of either yet, though, so this could change.

  16. 4 out of 5

    Katie

    Usually I like to reserve my rating for cookbooks until I've made a few recipes (Chicken Papaya is totally happening this week), but I'm giving this a preliminary 5 stars just for being so enjoyable to read. I marked the recipe for Roof Lemons just because the story made me laugh-- I don't know that I've ever specifically flagged a page in a cookbook just because it was entertaining. Beautiful photographs, the recipes read accessibly (practical test pending), lots of cultural notes throughout. Usually I like to reserve my rating for cookbooks until I've made a few recipes (Chicken Papaya is totally happening this week), but I'm giving this a preliminary 5 stars just for being so enjoyable to read. I marked the recipe for Roof Lemons just because the story made me laugh-- I don't know that I've ever specifically flagged a page in a cookbook just because it was entertaining. Beautiful photographs, the recipes read accessibly (practical test pending), lots of cultural notes throughout.

  17. 4 out of 5

    Amanda

    Incredible cookbook. All of the influences of Hawaiian cuisine are noted here and discussed (there's far more than I ever thought) and the history of it all is fascinating and makes for good reading even if you don't cook much. The pictures are gorgeous, the formatting is excellent and the recipes are exciting and sound delicious- not sure if I can source most ingredients where I live and it gave me a pang of regret for my years in California where I could have easily found it all, but it won't Incredible cookbook. All of the influences of Hawaiian cuisine are noted here and discussed (there's far more than I ever thought) and the history of it all is fascinating and makes for good reading even if you don't cook much. The pictures are gorgeous, the formatting is excellent and the recipes are exciting and sound delicious- not sure if I can source most ingredients where I live and it gave me a pang of regret for my years in California where I could have easily found it all, but it won't stop me from trying.

  18. 5 out of 5

    Jenn Adams

    So much heart and soul here. I went in with a positive bias because I loved Sheldon on Top Chef, but this exceeded my expectations. Every single recipe was an opportunity for him to spread appreciation for his beloved Hawaiian food. Small segments about the influences on Hawaiian cuisine added to the framework. Gorgeous pictures. Unique cookbook. Thanks to Edelweiss and the publisher for this eARC in exchange for my honest review.

  19. 4 out of 5

    Denise

    They don’t eat very healthy in Hawaii… which I already knew from being a vegetarian there years ago, but disappointed to see it apparently hasn’t gotten much better. Almost all of these foods seem like “sometimes foods.” There’s a couple of things, a vegan garden poke a watercress-tofu salad both look interesting. It’s beautifully photographed and lots of entertaining descriptive text though. If you’re a meat eater/fish eater and like fusion cooking, you’d love this.

  20. 4 out of 5

    Elizabeth

    I enjoy when cookbooks are good reads and have achievable recipes. I believe Sheldon Simeon has met those requirements for me. I really liked Sheldon on his seasons of Top Chef. I also like the numerous cultural influences that make up the cuisine of Hawai'i. I had high hopes for this book, and it didn't disappoint! I enjoy when cookbooks are good reads and have achievable recipes. I believe Sheldon Simeon has met those requirements for me. I really liked Sheldon on his seasons of Top Chef. I also like the numerous cultural influences that make up the cuisine of Hawai'i. I had high hopes for this book, and it didn't disappoint!

  21. 5 out of 5

    Leah

    The intro chapters were fabulous, and i have a very long post it note of the recipes I'm excited to try! The intro chapters were fabulous, and i have a very long post it note of the recipes I'm excited to try!

  22. 4 out of 5

    Jessi

    A really gorgeous, fantastic book filled not only with delightful recipes and beautiful photos, but important information about Hawaii's history and culture. A really gorgeous, fantastic book filled not only with delightful recipes and beautiful photos, but important information about Hawaii's history and culture.

  23. 5 out of 5

    Pinky

    This review has been hidden because it contains spoilers. To view it, click here. Fresh, fried, salty, and sweet Hawaiian recipes to make and eat. Excited to try the Cauliflower Katsu Curry, Fried Garlic Noodles, and the Chocolate Birthday Cake Butter Mochi recipes.

  24. 4 out of 5

    Kate

    Made the mochiko fried chicken and the mac salad and both were good! I only used a third of the recommended mayo for the salad though, because I'm a wuss (it was still good!). Made the mochiko fried chicken and the mac salad and both were good! I only used a third of the recommended mayo for the salad though, because I'm a wuss (it was still good!).

  25. 4 out of 5

    Minnie Olson

    I wanna move to Hawaii and live in sheldons ohana

  26. 4 out of 5

    Ashani

    THIS BOOK IS A GEM: I haven't read about Hawa'i into this context. From its seafarers' history to modern plantation era this book pays respect to each of its immigrant communities. THIS BOOK IS A GEM: I haven't read about Hawa'i into this context. From its seafarers' history to modern plantation era this book pays respect to each of its immigrant communities.

  27. 5 out of 5

    Sean Morrissey Carroll

    Great stories, good recipes.

  28. 4 out of 5

    Cindy

    Well written and beautifully photographed.

  29. 4 out of 5

    Amy Borgstrom

    Great recipes, beautiful photography, and crisp and passionate commentary throughout. Loved this and will be cooking from it.

  30. 5 out of 5

    Fanona

    I'd love to eat this food tho unlikely I'll ever cook any of these recipes. Quite an endeavor. I'd love to eat this food tho unlikely I'll ever cook any of these recipes. Quite an endeavor.

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