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Description
Chef Chai Chaowasaree’s first solo cookbook, The Island Bistro Cookbook, is a collection of over 90 recipes from the award-winning chef’s restaurants, Singha Thai Cuisine and Chai’s Island Bistro.
One of the founders of Hawai‘i’s Island Chefs (HIC), an organization devoted to promoting agriculture and aquaculture in Hawai‘i, and a promiment figure in Hawai‘i Regional Cuisine, Chef Chai opened his first restaurant, Singha Thai Cuisine in Waikiki, 20 years ago. A decade later, he followed with Chai’s Island Bistro at the Aloha Tower Marketplace in Honolulu.
In The Island Bistro Cookbook, Chaowasaree not only serves up delicious recipes, but his personal insights on the dishes and lets the reader in on his experiences as a chef, which have run the gamut from owning his own restaurants to serving up Kentucky Fried Chicken on the Big Island. Mouthwatering photography captures the chef in action—shopping at the Chinatown markets and preparing ingredients—as well as the palate-pleasing final products, completing this coffee table-presentation cookbook.
Author: Chai Chaowasaree
Hardcover w/ dustjacket, 168pp.
Release Date: January 2009
Events
Reviews
Chef Chai Chaowasaree’s first solo cookbook, The Island Bistro Cookbook, is a collection of over 90 recipes from the award-winning chef’s restaurants, Singha Thai Cuisine and Chai’s Island Bistro.
One of the founders of Hawai‘i’s Island Chefs (HIC), an organization devoted to promoting agriculture and aquaculture in Hawai‘i, and a promiment figure in Hawai‘i Regional Cuisine, Chef Chai opened his first restaurant, Singha Thai Cuisine in Waikiki, 20 years ago. A decade later, he followed with Chai’s Island Bistro at the Aloha Tower Marketplace in Honolulu.
In The Island Bistro Cookbook, Chaowasaree not only serves up delicious recipes, but his personal insights on the dishes and lets the reader in on his experiences as a chef, which have run the gamut from owning his own restaurants to serving up Kentucky Fried Chicken on the Big Island. Mouthwatering photography captures the chef in action—shopping at the Chinatown markets and preparing ingredients—as well as the palate-pleasing final products, completing this coffee table-presentation cookbook.
Author: Chai Chaowasaree
Hardcover w/ dustjacket, 168pp.
Release Date: January 2009
Events
Reviews
Product Description
Chef Chai Chaowasaree’s first solo cookbook, The Island Bistro Cookbook, is a collection of over 90 recipes from the award-winning chef’s restaurants, Singha Thai Cuisine and Chai’s Island Bistro.
One of the founders of Hawai‘i’s Island Chefs (HIC), an organization devoted to promoting agriculture and aquaculture in Hawai‘i, and a promiment figure in Hawai‘i Regional Cuisine, Chef Chai opened his first restaurant, Singha Thai Cuisine in Waikiki, 20 years ago. A decade later, he followed with Chai’s Island Bistro at the Aloha Tower Marketplace in Honolulu.
In The Island Bistro Cookbook, Chaowasaree not only serves up delicious recipes, but his personal insights on the dishes and lets the reader in on his experiences as a chef, which have run the gamut from owning his own restaurants to serving up Kentucky Fried Chicken on the Big Island. Mouthwatering photography captures the chef in action—shopping at the Chinatown markets and preparing ingredients—as well as the palate-pleasing final products, completing this coffee table-presentation cookbook.
Author: Chai Chaowasaree
Hardcover w/ dustjacket, 168pp.
Release Date: January 2009
Events
Reviews
One of the founders of Hawai‘i’s Island Chefs (HIC), an organization devoted to promoting agriculture and aquaculture in Hawai‘i, and a promiment figure in Hawai‘i Regional Cuisine, Chef Chai opened his first restaurant, Singha Thai Cuisine in Waikiki, 20 years ago. A decade later, he followed with Chai’s Island Bistro at the Aloha Tower Marketplace in Honolulu.
In The Island Bistro Cookbook, Chaowasaree not only serves up delicious recipes, but his personal insights on the dishes and lets the reader in on his experiences as a chef, which have run the gamut from owning his own restaurants to serving up Kentucky Fried Chicken on the Big Island. Mouthwatering photography captures the chef in action—shopping at the Chinatown markets and preparing ingredients—as well as the palate-pleasing final products, completing this coffee table-presentation cookbook.
Author: Chai Chaowasaree
Hardcover w/ dustjacket, 168pp.
Release Date: January 2009
Events
Reviews
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