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Book Review

Book Review

Hawai’i’s Bento Box Cookbook

Book Review / Susan YuenMutual Publishing, $14.95, 144 pages

If Hawai’i’s Bento Box Cookbook becomes one of your culinary bibles, you’ll be able to pass this philosophy of life to any others pondering about food: the way to the keiki heart is through the stomach–via bologna. And other red-colored processed meats.

A former sous-chef at Palomino and acting chef at Kincaid’s, author Susan Yuen was inspired to write this cookbook partly by her culinary background, but more so by her decision to take on full-time motherhood with her two children. Keiki may be more inclined to eat if their food is fun. One sees this principal practiced with the success of Chef Boyardee’s pasta shapes. Enter the superior art of bento box decoration.

Making animals and children out of food is not a new concept for children’s bento lunches in Japan, but add mushy meats and meat products that are locally popular to the ingredient arsenal and there is a stunning array of shape possibilities. You can assemble a teriyaki meatball worm snaking through a bed of rice and carrot flowers, complete with an eyeball made out of kamaboko and nori. Create ballerina girls and surfer boys with bologna bodies and golden cheddar cheese heads of hair. Munch on hot dog-eared mice and bunny- and bear-shaped Spam musubi. And don’t forget to use the animal-shaped plates we all have lying around the house to make bear beef stew and a chicken and corn chowder elephant.

Not only does Yuen present colorful, step-by-step instructions on how to make the food sculptures with photos of the finished products, but also includes recipes (also with big pictures), such as miso chicken and katsu sauce, in second half of the book.

Yuen’s cookbook is a fun instruction guide for the epicurean artist and an entertaining picture book for the culinary-challenged. Mandoo mice never looked so good.

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