electronic Gourmet Guide

The Mainland Luau
Barbecue Hawaiian Style This Summer


Whether you want to entertain with a Hawaiian flavor or invite several friends over for a southern hog roast this summer, a unique, hot-off-the press book can help you create the event of the season.

grazing pig

The Mainland Luau is a complete guide to presenting a luau and it features 8 different methods of cooking a whole pig. This attractive book starts with ideas for organizing a large party. It gives numerous decorating ideas such as how to locate and make use of seasonal flowers, available greenery and formerly undiscovered Island-related items as well as how to set spectacular tables using an Island theme. The author teaches fresh-flower lei-making, gives tips for creating Island attire right from your closet and even offers a Hawaiian language lesson and some unique ideas for entertaining guests. The main features of this delightful book, however, are the original Island recipes and the 19 pages of instruction and illustrations showing how to cook a whole pig.

Whether you're planning an intimate luau in your condo or have a guest list of 200, The Mainland Luau is the guidebook for you. It includes instructions for cooking a 10 pound piglet in a home oven as well as a 50 pound to 200 pound pig cooked in a covered pit, an open pit, a portable wooden box and on a spit, for example. This book is the first of its kind to pack everything an avid or novice barbecuer would want or need to know about cooking a whole pig including how to locate, prepare, carve and serve the pig, for example.

Although the pig is generally the star of a luau or a southern hog roast, it doesn't stand alone. The Mainland Luau offers scrumptious side dishes to accompany the pork. Many of them include meat, but the meat can be eliminated to accommodate vegetarian guests. Likewise, the punch recipes can be altered to exclude the suggested alcohol.


Author's Bio:

Throughout the 1970s, Patricia Fry presented many luaus for large groups of friends at her home using the recipes which are included in The Mainland Luau. A dear elderly friend brought most of these recipes from her native Hawaii and shared them with love from her memory. Ms. Fry conducted additional research for this book by attending other luaus in California and Hawaii and through interviews with experts in the field of pork production and hog roasting in the Iowa and some of the southern states.

Ms. Fry is a writer by profession. She has been writing articles for magazines for 23 years having contributed to Woman's Day, Entrepreneur, Writer's Digest, Catholic Digest, Country Journal, Los Angeles Times, The World and I, Grit, Country Woman, Kiwanis and many many others. She has 6 books to her credit, 3 of which are debuting in 1996. and her 7th book, on the art of long-distance grandparenting, is scheduled for publication in the spring of '97.


This page originally published as part of the electronic Gourmet Guide between 1994 and 1998.

Copyright © 2007, Forkmedia LLC. All rights reserved.


Modified April 2007