Aloha Kitchen
Recipes From Hawai'i [a Cookbook]
Clarkson Potter/Ten Speed · Print & ebook · March 26, 2019
From a Maui native and food blogger comes a gorgeous cookbook of 85 fresh and sunny recipes reflects the major cultures that have influenced local Hawaiʻi food over time: Native Hawaiian, Chinese, Japanese, Portuguese, Korean, Filipino, and Western.
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- Who it’s for
- Explore Hawaiʻi’s layered food traditions through recipes shaped by the cultures that call the islands home.
- Themes
- Local Hawaiʻi cuisine, Hawaiʻi's multicultural food heritage, Regional food history
- Genres
- American Cooking, Asian Cooking, Japanese Cooking
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Start with this bookAbout this book
From a Maui native and food blogger comes a gorgeous cookbook of 85 fresh and sunny recipes reflects the major cultures that have influenced local Hawaiʻi food over time: Native Hawaiian, Chinese, Japanese, Portuguese, Korean, Filipino, and Western.
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IACP AWARD FINALIST • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY NPR AND LIBRARY JOURNAL In Aloha Kitchen, Alana Kysar takes you into the homes, restaurants, and farms of Hawaiʻi, exploring the cultural and agricultural influences that have made dishes like plate lunch and poke crave-worthy culinary sensations with locals and mainlanders alike. Interweaving regional history, local knowledge, and the aloha spirit, Kysar introduces local Hawaiʻi staples like saimin, loco moco, shave ice, and shoyu chicken, tracing their geographic origin and history on the islands. As a Maui native, Kysar’s roots inform deep insights on Hawaiʻi’s multiethnic culture and food history. In Aloha Kitchen, she shares recipes that Hawaiʻi locals have made their own, blending cultural influences to arrive at the rich tradition of local Hawaiʻi cuisine. With transporting photography, accessible recipes, and engaging writing, Kysar paints an intimate and enlightening portrait of Hawaiʻi and its cultural heritage.
Island Table Stories
Explore Hawaiʻi’s layered food traditions through recipes shaped by the cultures that call the islands home.
Come here for
- A fresh look at Native Hawaiian and immigrant influences on local cuisine
- Familiar staples like saimin, poke, and shave ice in cultural context
Expect
- Accessible recipes alongside regional history and local knowledge
- An intimate portrait of Hawaiʻi’s food and cultural heritage
Where it sits
| American Cooking | 45% |
|---|---|
| Japanese Cooking | 31% |
| Asian Cooking | 30% |
Percentages are BookFrontier’s reading of the book.
Publisher categories
- Western States Cooking
- Seafood Cooking
- Asian Cooking
- Authors
- Alana Kysar
- Publisher
- Clarkson Potter/Ten Speed
- Published
- March 26, 2019
- Format
- Print & ebook
- Theme
- Local Hawaiʻi cuisine · Hawaiʻi's multicultural food heritage · Regional food history
- Reading lane
- Western States Cooking