The tiki volcano is erupting all over again, and now Trader Vic's, the legendary purveyor of Polynesian food, drinks, and fantasy, wants to help us bring it all home. Step behind the bar and into the kitchen at Trader Vic's and learn how to create the kind of tiki magic that made "the Trader" famous. It's all here: recipes for 95 of the restaurant ...
The tiki volcano is erupting all over again, and now Trader Vic's, the legendary purveyor of Polynesian food, drinks, and fantasy, wants to help us bring it all home. Step behind the bar and into the kitchen at Trader Vic's and learn how to create the kind of tiki magic that made "the Trader" famous. It's all here: recipes for 95 of the restaurant's best-loved tropical cocktails and after-dinner drinks along with more than 35 party-friendly recipes for pupus, tidbits, finger food, entrees, and desserts--all adapted from the past and present menus of Trader Vic's. Dozens of tips and ideas for inexpensive, easy tiki decorating and entertaining at home are included, as is a guide to the basics of bartending equipment and techniques. Whether it's a blowout tiki party for friends or a spontaneous occasion to dust off the shaker, this book brings favorite concoctions from Trader Vic's into your home. An entertaining guide from Trader Vic's restaurant including 130 recipes for cocktails, pupus, finger food, entrees, and desserts.A follow-up to the popular THE GREAT TIKI DRINK BOOK.Trader Vic's has 21 company-owned and franchised restaurants around the world--from Emeryville, California; to Berlin, Germany; and Osaka, Japan.Cocktail recipes include the Samoan Fog Cutter, the Tiki Puka Puka, Scorpion, the Kamaiina, and The Original Mai Tai, invented by Trader Vic himself in 1944.Appetizer recipes include crowd-pleasing pan-Asian small plates and nibbles, like Crispy Prawns, Cha Siu Pork, Ahi Tuna Poke, and Key Lime Chiffon Tartlets.Throw a rocking tiki party using the decorating, music-selection, bar-stocking, and menu-planning tips found here.
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Love this book! Beautiful layout and photography of drinks and food. The recipes are excellent. I've made the Mai Tai and London Sour drinks -- have also made several of the appetizers (Fragrant Spiced Chicken Wings and Tuna Cakes). Don't hesitate to get this book if you're a fan of the Tiki genre.
Publishers Weekly, 2004-12-06 Everything old is new again in this purposefully tacky cookbook based on the food served at the 67-year-old Polynesian chain restaurant. Siegelman gives a little history of the establishment-Trader Vic (aka Victor Jules Bergeron) began with a tiny beer shack on a dicey corner in Oakland, Calif., and went on to invent the mai tai and build what became a $50-million empire of company-owned and franchised restaurants-and then it's party time. Siegelman (Firehouse Food) covers pretty much everything readers need to know to throw a swingin' shindig in the tropical paradise of their own living rooms. Tips on setting the mood-"dim the lights," "decorate the guests," add "tiki touches" like grass skirting for tables-precede the book's biggest section, which covers food and drink. Every major tropical beverage (alcoholic and non-) is here-daiquiris, mai tais, punches, etc.-and Siegelman gives a snappy introduction to each, interspersing the cocktail recipes with quotes from Vic himself (on the mai tai: "Anybody who says I didn't create this drink is a dirty rotten stinker"). Ninety-five drinks later, a chapter on food appears, with suggestions for 35 pupu platter dishes, finger foods, salads, buffet-style entrees and desserts (some of which call for Trader Vic's bottled sauces). While there are certainly more high-end books on entertaining Polynesian-style available, none beats this one's authentic kitsch. (Apr.) Copyright 2004 Reed Business Information.
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