The New Cuisine of Hawaii

The New Cuisine of Hawaii: Recipes from the Twelve Celebrated Chefs of Hawaii Regional Cuisine by Janice Wald Henderson is a vibrant snapshot of the groundbreaking Hawaii Regional Cuisine movement, capturing the chefs and flavors that redefined island cooking in the 1990s. Showcasing recipes from pioneers like Roy Yamaguchi, Alan Wong, and Sam Choy, the book highlights a fresh, globally influenced approach that blends local Hawaiian ingredients with Asian and European techniques. With dishes ranging from Kauai clams in red curry basil broth to banana rum soufflé, this collection reflects a turning point in American regional cuisine—where place, culture, and innovation come together on the plate.