This first cookbook devoted solely to taro in Hawaii features recipes from island chefs, cooks, nutritionists and homemakers whose culinary skills make this wonder food readily accessible to a wider audience. Over 100 recipes such as Taro Corned Beef Hash, Squid Luau, Apricot-Almond Taro Cakes, and Poi Boats with Vanilla Cream Filling take the palate from appetizer to dessert, and everything in between. Handling, preparation, and cooking tips are also included.
Rounding off the recipes are facts, histories, olelo noeau (Hawaiian proverbs), accounts of taro by early travelers to Hawaii, and historical and modern imagery.

Authors: Marcia Zina Mager, Dr. Alvin S. Huang, & Muriel Miura