BOOKSHELF

ALOHA CUISINE
Furikake-Kakimochi Crusted Ahi Steak.
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Choy gets novel with new book
Chef Sam Choy takes a new approach with his latest cookbook, "AlohaCuisine," which hits bookstores this week.
Choy's first cookbooks were full-size coffee-table books; his recent ones were smaller, spiral-bound, kitchen-friendly. "AlohaCuisine" (Mutual Publishing, $24.95) takes the middle road -- at 9 inches square, it's got room for big, glossy photographs, but it's still spiral-bound so it'll lie flat on the counter while you cook.
Choy will sign copies at noon Saturday at Barnes & Noble Ala Moana.
The store is hosting a book fair for Waipahu Elementary School that day -- when buying Choy's book or any other, ask for a voucher and Barnes & Noble will donate a part of the sale to the school.
The recipes in "AlohaCuisine" largely reflect Choy's Hawaiian background, with a range of luau foods, but he also offers much in the local-style tradition -- Da Wife's Bean Soup, for example. "At family gatherings, it's the wife's soup or mine," he writes. "My soup always has leftovers; her soup is always gone."
Also look for Sam's Original Shoyu Chicken, Papa Choy's Beef Tomato and the more upscale Furikake-Kakimochi Crusted Ahi Steaks.
For those not lucky enough to live Hawaii, the cookbook may be ordered through www.mutualpublishing.com.