What's Cooking on Okinawa

A Community Cookbook

Nonfiction, Food & Drink, International, Asian, Pacific Rim, Japanese, Quick & Easy
Cover of the book What's Cooking on Okinawa by Kubasaki Kubasaki High School, Tuttle Publishing
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Author: Kubasaki Kubasaki High School ISBN: 9781462912896
Publisher: Tuttle Publishing Publication: December 15, 1989
Imprint: Tuttle Publishing Language: English
Author: Kubasaki Kubasaki High School
ISBN: 9781462912896
Publisher: Tuttle Publishing
Publication: December 15, 1989
Imprint: Tuttle Publishing
Language: English

What's Cooking on Okinawa presents the favorite, cook-when-company-comes recipes of the Americans stationed on Okinawa and of their Okinawan friends. Its more than two hundred and forty-five recipes contributed by more than a hundred husbands, husband-hunters, housewives and high school students undoubtedly will provide a lot of fun with foods as well as the funds desired.

The dishes are as varied and as cosmopolitan as the people who present them, representing a felicitous combination of old- and new-world influences. Many provide the fragrant aroma of Italian, French and German cooking. Others, calling for the generous use of soy sauce, ginger root, sesame seed, water chestnuts, bamboo shoots, seafood, pork and rice, show how far East the West has come.

Good old American favorites like the hamburger, for which there are seven recipes, are not overlooked, nor should it be any surprise to find recipes for the use of Hershey Bars, Milky Ways, Ritz and Graham Crackers, Corn Flakes, Rice Crispies, and Coca Cola.

For the venturesome, there are recipes calling for the use of awamori, brandy, creme de cacao, gin, rum, sake, whisky, and wine. And for that extra flavor, see what can be done with basil, bayleaf, curry powder, garlic, and more!

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

What's Cooking on Okinawa presents the favorite, cook-when-company-comes recipes of the Americans stationed on Okinawa and of their Okinawan friends. Its more than two hundred and forty-five recipes contributed by more than a hundred husbands, husband-hunters, housewives and high school students undoubtedly will provide a lot of fun with foods as well as the funds desired.

The dishes are as varied and as cosmopolitan as the people who present them, representing a felicitous combination of old- and new-world influences. Many provide the fragrant aroma of Italian, French and German cooking. Others, calling for the generous use of soy sauce, ginger root, sesame seed, water chestnuts, bamboo shoots, seafood, pork and rice, show how far East the West has come.

Good old American favorites like the hamburger, for which there are seven recipes, are not overlooked, nor should it be any surprise to find recipes for the use of Hershey Bars, Milky Ways, Ritz and Graham Crackers, Corn Flakes, Rice Crispies, and Coca Cola.

For the venturesome, there are recipes calling for the use of awamori, brandy, creme de cacao, gin, rum, sake, whisky, and wine. And for that extra flavor, see what can be done with basil, bayleaf, curry powder, garlic, and more!

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