Revised, wartime edition of a book originally published 1939. Author's bold signature appears to bottom of dedication page, but we can NOT establish this is a "live" signature -- it may well be photo-offset (printed.) (If we're wrong and it's an autograph, you get a signed copy at no extra charge!) Considerable shelf-rub to bottom of boards. There's nothing particularly awful about the (mostly rather simple) recipes included here. Some even feature such island ingredients as breadfruit, "papaia," mango, and turtle steak. But Hawaii is and was . . . like, in the middle of the ocean, right? So why are there so few recipes here for fish, and why do most of those that do mention seafood call for CANNED tuna, clams and mushrooms? What's with the "finnan haddie pudding"? Even salmon and shrimp are specified (more often than not) as coming in "cans." Nor is there anything wrong with Beef Stroganoff, Beef Paprika, New York Beef Stew (with a pound of tomatoes?), Lancashire Casserole, Yorkshire Pudding, Chili Con Carne, or Spaghetti Goulash. Such dishes have doubtless been served in the islands, many times. But is this really the steady diet of the dancing hula girl shown on the dust jacket? No lau lau, no pit-roasted kalua pork, no lomi lomi salmon, poi, or haupia? No loco moco? Not even any char siu bao (manapua)? How odd. Or was such stuff, perhaps, served only in the servants' quarters? 255 pp. including index. Hawaiian Haole cookbook. Reduced from $22. Bookseller Inventory # 004965
Title: Maui Cookery / Revised Edition
Publisher: Maui Publishing Co., Ltd.
Publication Date: 1944
Book Condition: Good
Dust Jacket Condition: Near Fine
Edition: 3rd Edition
Book Description Maui Publishing Co. , Ltd., Wailuku, Maui, HI, 1944. Hardcover. Good in Fair DJ with spine pieces lacking; Very interest cookbook with uncommon recipes, such as Sour Sop Ice Cream and Sherbert; Revised; Blue cloth; 8vo; 255 p.; DJ. Seller Inventory # 26649