In her second volume of this combination cookbook and culinary history, Cheryl Chee Tsutsumi offers an all-new look at rice, Hawaiian-style – its roots in local culture, it merchants and marketers, its legends and trivia. Here are fascinating facts, lively anecdotes and 101 “rice-ipes” from celebrity chefs and home cooks – soups, and salads, fried rice and side dishes, drinks and desserts. With its striking photography and a special section on sake in the Islands – The Hawaii Book of Rice is a colorful celebration of Hawaii’s favorite food.
Cheryl Chee Tsutsumi is an award-winning travel journalist who has covered Hawaii for
numerous mainland and local publications. A member of the Society of Professional Journalists and the Society of American Travel Writers, she is the author of 13
books about Hawaii. Her first volume of The Hawaii Book of Rice was published in 2011.