{"title":"Hawaiian","description":null,"products":[{"product_id":"aloha-veggies","title":"Aloha Veggies","description":"\u003cp\u003e\u003cstrong\u003eExplore Hawai‘i’s diverse culinary heritage through 100+ flavor-packed, approachable, plant-based recipes for local Hawai‘i favorites from the bestselling author of Aloha Kitchen. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWhen Hawai‘i-born Alana Kysar returned home as an adult, Maui’s flourishing farmers’ markets and community crop shares inspired her to create veggie-centric spins on beloved local dishes. Hawai‘i's most iconic foods came to life with vibrant freshness and satisfying new textures.\u003c\/p\u003e\n\u003cp\u003eAloha Veggies brings this evolution of local Hawai‘i food to your kitchen, offering simple, irresistible, and nutritious recipes for everyday meals. Alana’s equation for a balanced veg-forward meal is based on the local Hawai‘i plate lunch: Main + Starch + Side = Complete Meal, plus a bonus sweet, of course.\u003c\/p\u003e\n\u003cp\u003eThe recipes in Aloha Veggies are organized by classic local flavors and dishes—from Mochiko, Loco Moco, and Adobo to Fried Rice, Poke, and Potato Mac Salad—each with four variations to try. Classic Mochiko sets you up with the batter typically used for fried chicken, tweaked to accommodate any veggies you please. For a twist, try Ginger-y or Sesame-y Mochiko variations. Pair Cabbage Adobo with Butternut Squash and Black Lentils with some Mushroomy Rice and an Everyday Quickle. Next week, try Braised Miso Eggplant with Pan-Seared Crispy Rice and Namasu Sweet Potato Salad.\u003c\/p\u003e\n\u003cp\u003eSince no meal is complete without a treat, Alana offers a rainbow of variations on favorite local Hawai‘i desserts from Passion Fruit Chiffon Cake to Ube Butter Mochi and more. Alongside mouthwatering recipes, Alana profiles farms and farmers growing some of her favorite produce, encouraging a renewed connection to the land and the people who grow our food.\u003c\/p\u003e\n\u003cp\u003eAloha Veggies reveals the limitless possibilities that arise when you center vegetables on your plate, inspiring a new generation of home cooks in Hawai‘i and beyond.\u003c\/p\u003e","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":48154153746590,"sku":"9780593836194","price":32.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9780593836194-cover-7ad5c476fa5aff92233a.jpg?v=1787005617"},{"product_id":"aloha-kitchen","title":"Aloha Kitchen","description":"\u003cb\u003eFrom 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.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eIACP AWARD FINALIST • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY NPR AND \u003ci\u003eLIBRARY JOURNAL\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e In \u003ci\u003eAloha Kitchen\u003c\/i\u003e, 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 \u003ci\u003eAloha Kitchen, \u003c\/i\u003eshe 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.","brand":"Clarkson Potter\/Ten Speed","offers":[{"title":"Default Title","offer_id":48154160627870,"sku":"9780399581366","price":32.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9780399581366-cover-9827d1f1cc6b93658963.jpg?v=1787005772"},{"product_id":"ohana-style","title":"Ohana Style","description":"\u003cb\u003eThe author of \u003ci\u003eCook Real Hawai’i\u003c\/i\u003e brings the essence of Hawai’ian cuisine to everyday cooking with over 100 unfussy and flavorful recipes featuring easy ingredient substitutions, clever new techniques, and creative (and often plant-based) spins on traditional dishes.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eBeloved chef and two-time Top Chef fan favorite Sheldon Simeon’s food joyfully reflects Hawai'i’s flavors and cooking styles, a mixture of island influences including Native Hawai'ian, Filipino, Japanese, Chinese, Korean, Portuguese, and other cuisines. With creative plant-based spins (like swapping out raw fish with pan-seared ripe avocado for a delicious \"tataki\", or using mushrooms to create the best \"escargot\") and shortcut cooking techniques (like searing shoyu-marinated tuna in a hot wok or pan to mimic smoking, or using a Chinese dry wok cooking style to perfect fish sticks), the recipes in \u003ci\u003eOhana Style\u003c\/i\u003e shows how quick, easy, and flexible Hawai'ian cuisine can be.\u003cbr\u003e\u003cbr\u003eSheldon's recipes show how to blend sweet, savory, and tangy Hawai'ian flavors into every day meals, all the while centering the cuisine's legacy of communal-style eating, reminiscent of the traditions and memories of foods we all grew up with. In \u003ci\u003eOhana Style\u003c\/i\u003e you’ll find umami-packed recipes meant for family—that’s what \u003ci\u003eohana\u003c\/i\u003e means in Hawai'ian—weeknight dinners, quick lunches, snacks, cookouts, and barbecues.\u003cbr\u003e\u003cbr\u003eFrom \u003cb\u003ePork Belly Tocino \u003c\/b\u003ewith garlic rice for breakfast and \u003cb\u003eStir-Fried Olives \u003c\/b\u003ewith ginger as a midday snack, to a pan-fried\u003cb\u003e Lemon-Caper Mahi \u003c\/b\u003edinner with \u003cb\u003eFurikake Animal Crackers\u003c\/b\u003e for dessert, \u003ci\u003eOhana Style\u003c\/i\u003e has recipes for every mood and any event—for people who want to get something flavorful and delicious on the table quickly without forgoing the exciting and layered flavors of local Hawai'ian cooking.","brand":"Random House","offers":[{"title":"Default Title","offer_id":48154164527262,"sku":"9780593581025","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9780593581025-cover-477824e27e351bd8b945.jpg?v=1787005867"},{"product_id":"cook-real-hawaii","title":"Cook Real Hawai'i","description":"\u003cb\u003e\u003cb\u003eThe story of Hawaiian cooking, by a two-time \u003ci\u003eTop Chef\u003c\/i\u003e finalist and Fan Favorite, through 100 recipes that embody the beautiful cross-cultural exchange of the islands. \u003c\/b\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eONE OF THE TEN BEST COOKBOOKS OF THE YEAR: \u003ci\u003eThe New Yorker\u003c\/i\u003e • ONE OF THE BEST COOKBOOKS OF THE YEAR: \u003ci\u003eThe New York Times,\u003c\/i\u003e \u003ci\u003eThe Washington Post,\u003c\/i\u003e NPR, \u003ci\u003eTaste of Home,\u003c\/i\u003e \u003ci\u003eVice, Serious Eats\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eEven when he was winning accolades and adulation for his cooking, two-time \u003ci\u003eTop Chef\u003c\/i\u003e finalist Sheldon Simeon decided to drop what he thought he was \u003ci\u003esupposed\u003c\/i\u003e to cook as a chef. He dedicated himself instead to the local Hawai‘i food that feeds his ‘ohana—his family and neighbors. With uncomplicated, flavor-forward recipes, he shows us the many cultures that have come to create the cuisine of his beloved home: the native Hawaiian traditions, Japanese influences, Chinese cooking techniques, and dynamic Korean, Portuguese, and Filipino flavors that are closest to his heart.\u003cbr\u003e \u003cbr\u003eThrough stunning photography, poignant stories, and dishes like wok-fried poke, pork dumplings made with biscuit dough, crispy cauliflower katsu, and charred huli-huli chicken slicked with a sweet-savory butter glaze, \u003ci\u003eCook Real Hawai‘i\u003c\/i\u003e will bring a true taste of the cookouts, homes, and iconic mom and pop shops of Hawai‘i into your kitchen.","brand":"Clarkson Potter\/Ten Speed","offers":[{"title":"Default Title","offer_id":48154910916766,"sku":"9781984825834","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9781984825834-cover-46e158d565bcbc896f59.jpg?v=1787019046"},{"product_id":"mochitsuki","title":"Mochitsuki","description":"\u003cp\u003e\u003cb\u003eA joyful love letter to mochi—the delightfully chewy rice cakes that bounce between sweet and savory—conveyed through sparkling narrative and 60 irresistible recipes.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eExplore the history, culture, and tradition of mochi and mochitsuki (community mochi-making events) in this visually rich cookbook. Author Kristen Morita, who shares recipes inspired by her heritage on her\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eMochi Mommy\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eblog, invites us all to join her on a “warm, squishy, delicious journey” as she demonstrates mochi-making and the integral role of mochi in Japanese cuisine and expat communities from Hawai‘i to the mainland United States.\u003c\/p\u003e\n\u003cp\u003eLearn how to make fresh, authentic mochi at home, and then use it as an ingredient in daifuku (small round mochi stuffed with sweet filling), Hawai‘i-style butter mochi, savory dishes, and American desserts with a little extra bounce, such as donuts, muffins, and brownies. A chapter on holidays and occasions offers recipes for traditional mochi treats eaten throughout the year in Japan for cherry blossom season, Girls’ Day, the autumn equinox, and more. Step-by-step instructions, mouthwatering photos, and playful illustrations accompany such recipes as:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eMochi Banana Bread\u003c\/li\u003e\n\u003cli\u003ePeanut Butter Daifuku using chocolate gyuhi\u003c\/li\u003e\n\u003cli\u003ePumpkin Butter Mochi\u003c\/li\u003e\n\u003cli\u003eGrilled mochi with assorted toppings, like soy sauce and chili crunch\u003c\/li\u003e\n\u003cli\u003eMy Grandma’s Ozoni, a New Year’s soup\u003c\/li\u003e\n\u003cli\u003eHanami Dango, skewered tricolor dango in honor of spring\u003c\/li\u003e\n\u003cli\u003ePlus, three versions of mochi donuts!\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eBaked, boiled, steamed, grilled, stuffed, and for breakfast, lunch, a snack, or dessert: You can make mochi in all its delicious iterations right in your own kitchen with this charming book to show you how.\u003c\/p\u003e\n\u003cp\u003eIRRESISTIBLE RECIPES: For beginners and experienced mochi-makers alike, these recipes make it easy to prepare and experiment with mochi at home. Those who already know, love, and use mochi will delight in the special occasion and savory recipes, while the \"Modern Mochi\" chapter, with American baking crossover recipes like mochi waffles, muffins, and cornbread, provides an entry point for those less familiar.\u003c\/p\u003e\n\u003cp\u003eFROM THE MOCHI QUEEN: A fourth-generation Chinese-Japanese American, Kristen Morita learned to make mochi at a young age from her grandmother. Her popular blog is called\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eMochi Mommy\u003c\/i\u003e, as it's one of her favorite things to make. If you'd love to learn how to make mochi treats, Kristen is the ideal teacher!\u003c\/p\u003e\n\u003cp\u003eUNIQUE \u0026amp; INFORMATIVE: This distinctive cookbook is also an insightful look at the culture of mochi, featuring interviews with shop owners in Hawai‘i, historic images of mochitsuki in Japanese American internment camps, and stories of Kristen's own family preserving their traditions through food and holiday celebrations.\u003c\/p\u003e\n\u003cp\u003eON-TREND INGREDIENT: Mochi has been gaining popularity stateside over the last decade and is now a regular feature in city coffee shop cases in the form of butter mochi, mochi muffins, mochi donuts, and more. For anyone who has sampled it in the Trader Joe's snack aisle or marveled at viral social media trends like whole mango mochi, this book offers a feast of entertaining content.\u003c\/p\u003e","brand":"Chronicle Books","offers":[{"title":"Default Title","offer_id":48188881109150,"sku":"9781797238234","price":29.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9781797238234-cover-75533d573cbdc6722cd0.jpg?v=1787588734"}],"url":"https:\/\/tavolabooks.com\/collections\/hawaiian.oembed","provider":"Tavola Books","version":"1.0","type":"link"}