About this product
Maui-born writer Alana Kysar reimagines the flavors of Hawai’i through vegetarian cooking inspired by the islands’ diverse culinary traditions and agricultural landscape. Drawing from Hawaiian, Japanese, Filipino, Chinese, Korean, and Portuguese influences, she adapts familiar local dishes into plant-forward meals designed for everyday cooking.
Organized around the structure of the Hawai’i plate lunch (main, starch, and side) the recipes encourage mixing and matching components across a wide range of preparations. Mochiko batters, adobos, fried rice variations, poke-inspired dishes, lu’au stews, and local desserts such as ube butter mochi and chiffon cakes appear alongside profiles of farms and growers throughout the islands.
Instead of presenting vegetable cooking as restrictive, Kysar emphasizes abundance, texture, and adaptability, using local flavors and produce to reinterpret classics in a practical and approachable way.
Hardcover. Color photographs throughout.
Description supplied by Kitchen Arts & Letters through its current Shopify listing. Product, performance, and health claims are the seller’s and have not been independently verified by StorkScout.
