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 Hawai #699;i 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 Hawai #699;i, 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 Hawai #699;i 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 Hawai #699;i's multiethnic culture and food history. In Aloha Kitchen, she shares recipes that Hawai #699;i locals have made their own, blending cultural influences to arrive at the rich tradition of local Hawai #699;i cuisine. With transporting photography, accessible recipes, and engaging writing, Kysar paints an intimate and enlightening portrait of Hawai #699;i and its cultural heritage.