Terry Rutkas
ISBN: 978-0-9856933-0-5
Price: $24.95
Date of Publication: 2012
Size: 8.5 x 11
Pages: 190
Binding: Soft Cover
Publisher: Oceanika Press
Comments:
If you don’t know what do you do with a Laulau, when to serve Finadene, or how to cook Palusami, then you need this book If you’ve ever traveled in the Pacific or wanted to, cooking island food will bring back memories or fire the imagination. This book is for Mainland cooks who want to learn about Pacific Island cookery. Add a few Island dishes to your backyard Lu au and give it a real Island flavor (pun intended). It’s easy to prepare Traditional Recipes and Contemporary Island Favorites in your own kitchen.
Back on the Mainland introduces Mainlanders to the What and Why of Island Foods. A book for travelers (and daydreamers) who find themselves shipwrecked in civilization.
Review
Extensive research in the South Seas has paid off with a wonderful array of Pacific Island foods, prepared in the native style. Highly recommended to those who love the islands and their foods and lore. —Robert Van Oosting, Oceanic Arts
Brilliant…There is nothing like it…a meticulously well researched creation…the presentation is wonderful —Mel Kernahan, White Savages in the South Seas
It is a real treat to find a cookbook that is both a pleasure to read and easy to use…captures the true flavor of the Pacific Islands —Mike Rounds, The $.99 Gourmet
About the Author
Terry Rutkas has a passion for the Islands of Oceania. As a young man, he discovered the generosity and hospitality of ordinary island people and how sharing food was their way to bring him into their world; however he was destined to live and work on the mainland, studying about the Islands, its people and their world, travelling when he could.
While on the mainland, he set out to cook island foods at home. The first obstacle was how to obtain island ingredients; the second obstacle was the lack of somewhere to dig an Imu, an earth oven. There had to be a way that was no more work than a simple weekend barbeque!
Trial and error, talking to islanders, and getting tutored in island cookery, finally produced results. Finding no practical books about island cooking, particularly for mainland kitchens, he gathered up his notes, recipes and recollections of Island Food to share with fellow Island lovers.