"A scholarly work but as readable as a novel, this is the first history of plantation life as experienced by the laborers themselves. The oppressive round-the-clock conditions under which they worked will make you glad they fought back in one huge strike; Takaki charts this conflict well." --San Francisco Chronicle

"This series is my favorite new addiction! I can escape to Maui anytime with Kat and crew."~Reviewer My new life as postmaster of the tiny town of Ohia on Maui was beginning to settle down. No new dead bodies had turned up for months! And then, the UPS guy spotted a little girl in the window of a house where no child was known to live. My former Secret Service training kicked in. I had to investigate, no matter what Mr. K, my boyfriend, attack cat Tiki, or Aunt Fae said about how far I'd go to find out what happened… to a child who might not even be real. "I don't ever want these books to end!"~Reviewer

EVERYONE WANTS CHARLEY RIDGWAY to take some time off. Sure, he's a bartender in Maui's popular Ka'anapali resort area, but the stress is getting to him. His friend and manager Nelson recently opened his own place in Lahaina Town, and Charley is clashing with the new boss he's been given. Add to that a visit from BJ, Charley's beautiful former army buddy who arrives with dark secrets of her own, and the mysterious disappearance of his liquor investigator friend Ron. Shadowed by island cops, shady investigators and an underground Hawaiian militia, Charley soon realizes his life will change in ways even he can't stop. Pau Hana Time is the third book in the Charley Ridgway series. All are set in contemporary Maui in the beautiful Hawaiian Islands.

Recent winner of a prestigious award from the Julia Child Cookbook Awards, presented by the International Association of Culinary Professionals. Lauden was given the 1997 Jane Grigson Award, presented to the book that, more than any other entered in the competition, exemplifies distinguished scholarship. Hawaii has one of the richest culinary heritages in the United States. Its contemporary regional cuisine, known as "local food" by residents, is a truly amazing fusion of diverse culinary influences. Rachel Laudan takes readers on a thoughtful, wide-ranging tour of Hawaii's farms and gardens, fish auctions and vegetable markets, fairs and carnivals, mom-and-pop stores and lunch wagons, to uncover the delightful complexities and incongruities in Hawaii's culinary history. More than 150 recipes, photographs, a bibliography of Hawaii's cookbooks, and an extensive glossary make The Food of Paradise an invaluable resource for cooks, food historians, and Hawaiiana buffs.