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From a Maui native and food blogger comes a beautiful cookbook of 85 fresh and sunny recipes reflects the foremost cultures that experience influenced local Hawaiʻi food through the years: Native Hawaiian, Chinese, Japanese, Portuguese, Korean, Filipino, and Western.
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 houses, restaurants, and farms of Hawaiʻi, exploring the cultural and agricultural influences that experience 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 very own, blending cultural influences to arrive on the wealthy tradition of local Hawaiʻi cuisine. With transporting photography, accessible recipes, and tasty writing, Kysar paints an intimate and enlightening portrait of Hawaiʻi and its cultural heritage.
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