free cookbook

“Building the Perfect Cookbook” Contest

The Building the Perfect Cookbook Contest

The winner takes home a package of three cookbooks!

Contest ends June 30th.  Click HERE to enter.

Third Coast CuisineSusan Irby the Bikini ChefAmigeauxs

King’s Hawaiian Bakery Turns 60

King’s Hawaiian Bakery Celebrates

60 Sweet Years Of Aloha

TORRANCE, Calif. – King’s Hawaiian Bakery, the family-owned company best known for its line of Original Recipe Hawaiian Sweet Bread, is celebrating its 60th year of baking irresistible bread for U.S. consumers.  Founded in Hawaii in 1950, the company is a uniquely American success story with an ongoing commitment to its Hawaiian roots and the “spirit of aloha.”

King’s Hawaiian BakeryRobert Taira, founded King’s Hawaiian in 1950 after graduating from baking school at the top of his class and borrowing $382 from his father to open a tiny storefront bakery in Hilo, Hawaii.   Sixty years later, the company still belongs to the dedicated Taira family who continue to run the company with a graciousness most commonly found in the Hawaiian Islands and an unwavering dedication to high-quality, delicious products.  “Ours was the very first Hawaiian Sweet Bread,” said Mark Taira, King’s Hawaiian Chief Executive Officer and son of founder, Robert Taira, “and my family has made it our mission to ensure the company and its bread and rolls remain true to the spirit of the original.”

Following the success of the Hawaiian Sweet Bread, the business expanded and moved to King Street in Honolulu where the bakery and cafe immediately became a destination for locals and tourists who shipped the bread to the mainland as gifts. In the late seventies, the Taira family was inspired to share some aloha with mainlanders and constructed a commercial bakery in Torrance, Calif.  It wasn’t long before the sweet taste of King’s Hawaiian bread was found on the dinner table of families throughout the United States.

Since moving the bakery to the mainland, King’s Hawaiian has expanded its product offerings to include three signature flavors, including Original Hawaiian Sweet, Honey Wheat and Savory Butter. The bread is available in six distinct forms that make up 12 product variations, including: Round Bread, Dinner Rolls, Snacker (Mini-Submarine) Rolls, Sandwich Rolls and Sliced Bread (available in limited distribution.)

King’s Hawaiian bread products are ideal as stand alone meal accompaniments or as recipe ingredients, and may be most renowned for gracing holiday dinner and summer picnic tables. King’s Hawaiian Sweet Bread is also a key ingredient in some of the world’s best French Toast, and in honor of the 60th anniversary, the company has released this modern version of the classic original recipe:

King’s Hawaiian Famous French Toast


4 (1-inch) thick slices King’s Hawaiian BreadKing’s Hawaiian Famous French Toast
4 large eggs
1/2 cup milk
1/2 tsp. vanilla
1/4 tsp. cinnamon
Butter or oil for frying
Maple syrup


  1. Slice bread crosswise so that each slice is about 1-inch thick. Cut larger slices into halves or thirds, if desired. Set aside.
  2. In a shallow mixing bowl, whisk together the eggs, milk, vanilla and cinnamon.
  3. Quickly dip slices (do not soak) in egg mixture and cook until golden brown on both sides.
  4. Keep egg mixture stirred and spices well blended.
  5. Sprinkle with powdered sugar and serve with warm maple syrup.

Makes 4 servings.

King’s Hawaiian Bakery has developed a 60th anniversary edition recipe booklet featuring its most popular dishes, including an early recipe for Hawaiian French Toast.  A downloadable version of the book is available on-line at .

Founded 60 years ago in Hilo, Hawaii by the Taira family, King’s Hawaiian Bakery continues to be well known as a family-owned producer of “irresistible, original-recipe foods made with Aloha Spirit.” In addition to operating a dynamic 150,000 square-foot bakery facility, the company continues to expand its distribution of bread products into stores nationwide with an appreciation for quality ingredients and great taste.  King’s Hawaiian’s signature bread products are used in dishes at a number of restaurants, including the Disneyland Resort, Dave & Busters, Ruby’s Diner, among others, and the company owns and operates two Torrance, Calif.-based restaurant locations including the King’s Hawaiian Restaurant & Bakery, which opened in 1988, and a fast-casual restaurant concept, The Local Place, which launched in 2002. For more information or recipes, visit the company’s web site at, become a King’s Hawaiian fan on Facebook or follow on Twitter.

Building the Perfect Cookbook

The Building the Perfect Cookbook Contest

The winner takes home a package of three cookbooks!

America loves cookbooks.  We can’t get enough of them.  As many as 18,000 of them are published each year.  Many people treat the recipes like algebraical formulas, never a deviation.  Others, like myself, rarely cook by a recipe at all but use cookbooks for inspiration.

But something that none of us who produce cookbooks have ever asked those who consume them is what exactly would you like to see in a cookbook?  Is there a certain format you prefer?  How about nutritional information, is that important?  What is it you wish every cookbook included?  Clearly pictures are something that everyone has expressed a desire for – you like food porn, we get it – but what else?  Help us build the perfect cookbook.

If you leave your suggestion in the comments below you will be entered to win not one cookbook, not two cookbooks but three cookbooks!  The winner (chosen at random) will receive one copy each of Amigeauxs: Mexican/Creole Fusion Cuisine, Third Coast Cuisine – Recipes from the Gulf of Mexico (both by Chef Stuart Reb Donald) and Substitute Yourself Skinny (by Susan Irby, the Bikini Chef), three cookbooks total.

CONTEST RULES: Just leave your idea for the perfect cookbook in the comments section.  Enter as many times as you like but please leave a different idea with each comment.  The winner will be chosen at random from valid comments to this post.  Approximate value of prize package is $45 (American).  Contest ends June 30, 2010.  You must enter a valid e-mail address.  You will NOT  be added to any mailing lists, period. Your email address will not be saved, recorded or used for any reason other than notifying the winner.

Third Coast CuisineSusan Irby the Bikini ChefAmigeauxs

Review: Substitute Yourself Skinny

For many Americans the battle of the bulge is predicated on the fact that diet food tastes nasty. Those pre-portioned pseudo-meals shipped directly to your door are not only dreadful tasting but processed to the point you can’t really call it food.  They may make your tummy smaller but they wreak havoc on your liver, pancreas, heart, kidneys, et al.  Nothing that tastes bad is good for you.  After all your taste buds are as much a part of your body as your abs and glutes.  Why abuse them?

Susan Irby on Wannabe TV ChefSusan Irby has made her career by designing foods that fit what she calls “the Bikini lifestyle.”  It is an approach that has earned her the nickname the Bikini Chef.  Often identified as spa food, her style features healthy, local, sustainable ingredients prepared with sophistication.  But Irby’s food also has comfort and that’s what makes her healthy fare so satisfying.

Susan’s latest book is her best offering to date of figure-flattering flavors.  Substitute Yourself Skinny (Adams Media, 2010) includes 175 super-slimming recipes and dozens of gorgeous color photos.  This is one diet book that deserves serious food porn props!  Irby’s previous books include $7 Healthy Meals (read review) and $7 Quick and Easy Meals (read review) as well as Cooking with Susan, Southern Family Favorites.  All are available at  For more on Irby check out my exclusive interview from earlier this year.

The true voodoo of Substitute Yourself Skinny is not that Susan takes great, time-tested recipes that are packed with flavor and substitutes one or two high fat or high calorie ingredients for healthier alternatives while maintaining the soul of the dish.  No, the real magic is that Susan teaches you how to do it yourself.

Despite what the mail-order meal people would have you think, the path to getting that Bikini body is through your kitchen.  There is no such thing as a healthy diet that does not involve fresh ingredients cooked from scratch.  If cooking for yourself sounds horrific then what you eat is not the source of your excess tonnage, your laziness is.

Irby addresses this by making her recipes easy and quick.  First she starts you off with a shopping list of the staples needed for eating healthy and cooking quickly.  Then she offers recipes like I’m Feeling Lazy Lasagna and others engineered for that busy family on the go.

Susan Irby the Bikini ChefFinally, and most astonishingly, Irby has filled the pages of Substitute Yourself Skinny with foods you actually like and even crave: Creme de la Creme Cream of Broccoli Soup, Cinnamon Raisin Waffles, Not So Scalloped Potatoes, Biscuits and Gravy, Cajun Red Beans and Rice, I Love New York Cheesecake, Slidin’ Home BBQ Sliders, Sausage Pizza, Banana-rama Banana Pudding Cake and Fudgy Chocolate Brownies to name just a few.

Each delicious recipe is accompanied by a calorie count, serving size and nutritional breakdown.  Scattered throughout you will find helpful bits of information the author calls Skinny Secrets.  As mentioned before the photographs are stunningly clean and colorful.

Check back tomorrow to see how you can get your very own copy of Substitute Yourself Skinny for FREE!

Follow Stuart via “the Online”

Sip & Chew with Mike and Stu

Add to Google


Stuart in 80 Words or Less

Stuart is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes To Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor." His recipes have been featured in Current, Lagniappe, Southern Tailgater, The Kitchen Hotline and on the Cooking Channel.

Stu’s Latest Kindle Single is Just $2.99

Stuart’s Honors & Awards

2015 1st Place Luck of the Irish Cook-off
2015 4th Place Downtown Cajun Cook-off
2015 2nd Place Fins' Wings & Chili Cook-off
2014 2015 4th Place LA Gumbo Cook-off
2012 Taste Award nominee for best chef (web)
2012 Finalist in the Safeway Next Chef Contest
2011 Taste Award Nominee for Little Grill Big Flavor
2011, 12 Member: Council of Media Tastemakers
2011 Judge: 29th Chef's of the Coast Cook-off
2011 Judge: Dauphin Island Wing Cook-off
2011 Cooking Channel Perfect 3 Recipe Finalist
2011 Judge: Dauphin Island Gumbo Cook-off
2011 Culinary Hall of Fame Member
2010 Tasty Awards Judge
2010 Judge: Bayou La Batre Gumbo Cook-off
2010 Gourmand World Cookbook Award Nominee
2010 Chef2Chef Top 10 Best Food Blogs
2010 Denay's Top 10 Best Food Blogs
2009 2nd Place Bay Area Food Bank Chef Challenge
2008 Tava: Discovery Contest Runner-up


Subscribe to this blog

Enter your email address:

Delivered by FeedBurner

ISO 9000 Culinary Arts Certification