homepage logo

New cookbook celebrates ‘What Maui Likes to Eat’

By Staff | Dec 16, 2010

Chef Tylun Pang will sign copies of “What Maui Likes to Eat" on Saturday at 2 p.m. at Barnes in Noble in Lahaina.

LAHAINA — West Side foodies, aficionados devoted to the refined sensuous stimulation of one’s taste buds, can meet Chef Tylun Pang at Barnes and Noble on Saturday in Lahaina.

Pang, author-chef, will be signing first edition, full-color copies of “What Maui Likes to Eat,” a cookbook spotlighting local-style cuisine.

The philosophy of the multitalented Fairmont Kea Lani Maui Director of Food & Beverage is written in the text of the introduction: “Maui cooking is about people. The more people pitch in, the better the food tastes.”

Pang’s ethics are more than just words and recipes; it’s a way of life.

“Cooking to me should be spontaneous and fun. It should respect the integrity of the ingredients in the way the wok does,” he added.

In this collection of culinary creations, Pang shares the pages with fellow like-minded Maui chefs, award-winning author Gail Ainsworth and photographer Kaz Tanabe for an epicurean excursion across the island celebrating sustainable Maui-grown ingredients, island fishermen and da kine local folks.

Ainsworth weaves in stories of bygone days at eateries like Pineapple Hill and the Banyan Inn on the West Side, seeking out community medleys with the roots of the recipes steeped in years of island tradition.

From the booths of the Maui County Fair to the ovens at Holy Ghost Church, the stories in the plantation-inspired section will spice the imagination with nostalgia and warmth.

“I remember when…. Pumpkin Malasadas… Mae Ching Santos (Olowalu) Sweet-Sour Pig’s Feet and Kau Yoke (Kau Yuk)” are just some of the elements stirred into the collection.

Contemporary as well as ethnic cuisine and treasures from the sea are sprinkled throughout the compilation, like Hibachi ‘Opihi with Tomato Salsa, Sake-Glazed Ehu, Steamed Manila Clams, Oven-Dried Akule and Grilled Miso Shrimp with Soba Noodles.

“What Maui Likes to Eat” is the fourth in a series of titles published by Mutual Publishing.

Gaylan Wong co-authored “What Hawaii Likes to Eat, Hana Hou!”

Wong has been a longtime fan of Pang’s style.

“When I first had a taste of Tylun’s culinary fare at a family dinner over 25 years ago, I knew he had something special to offer.

“He was a pioneer, utilizing the local ingredients before it became chic. The fresh flavors were more pungent and robust than those that were shipped in,” Wong recalled.

Pang hails the Grown on Maui heroes of sustainable farming, including Maui Cattle Company, Surfing Goat Dairy, Anuhea Farms, Bryan Otani Farms, Hana Fresh Farm and Neighborhood Farm (just outside of Lahaina).

The cost of the hardcover, 256-page cookbook is $32.95.

“All of the proceeds from this book have been generously donated to Maui Culinary Academy by Chef Pang,” Chloe Thurston of Mutual Publishing announced.

Autographed copies will be available on Saturday beginning at 2 p.m. Fresh-baked chocolate cookies will be served.