ALOHA KITCHEN

Aloha Kitchen by Alana Kysar was the first book I bought when our family moved to Hawaii in the summer of 2021. It reads like the mixed plates it teaches you how to make: part history book, part autobiography- all inspiration. To me the difference between good and great in a cookbook is not that is has recipes you can/want to make, but one that shows you techniques and profiles of flavor to inspire your own dishes and methods. Alana's voice is so needed in the culinary scene. She celebrated the ingredients and foods so many of us were embarrassed to bring to lunch as kids because they were different.... and she breaks it down. Can you feel seen by a cookbook? Yes. This is without question one of my fave cookbooks in my library. 

Aloha, Sophie

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.

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.