Just what makes the world's sweetest onion so darn sweet? Is it because it grows in only one place on Earth? Is it the rich, volcanic soil? Is it the altitude? Is it the continuous fog and extra-long growing time? No one really knows for sure. But there is one thing we do know, this glorious garden bulb, cultivated exclusively on the slopes of Haleakala, will grace any dish you care to try. Much more than a holiday souvenir, the MAUI ONION COOKBOOK is a compilation of recipes gathered from every corner of the island. Professional chefs, creative citizens, and local characters from the best restaurants, hotels, and hang-outs have contributed to this delightful compendium of culinary magic. Thanks to the increasing availability of exotic ingredients in mainstream supermarkets, most of these recipes are well within reach of any mainland cook. So don't be afraid to try the Macadamia Nut-Crusted Brie with Maui Onion and Oven-Dried Tomato Relish, the Maui Onion Soufflé with Red Pepper Sabayon, or Snorkel Bob's Caesar Salad. These island secrets are now at your fingertips.

From common yellow globes to gourmet green garlic, onions of every variety abound in this seasonal collection of mouthwatering recipes for every course of the meal (except dessert). Seduced at the age of twelve by the tantalizing aroma of onions slowly caramelizing on the stove, Jan Roberts-Dominguez has been a devotee ever since. "The Onion Book is her tribute to every variety of Allium, from the common yellow globes to Walla Wallas, Mauis, Vidalias, and Texas Sweets, including scallions, chives, leeks, pearl onions, shallots, and garlic. "The Onion Book offers 175 recipes, grouped according to season, for foolproof and delicious dishes ranging from Early Summer Gazpacho to Garlic Pork Stew and Oven-Roasted Balsamic Onions to Carrot and Leek Tart. Sprinkled throughout are fascinating and entertaining tidbits of onion history and lore. (Did you know that until the middle of the eighteenth century Siberia's tax collector was paid in garlic?) Also included are lists of onion festivals held throughout the year in the United States and abroad, as well as mail-order sources for onions of every variety. There is nutritional and health information, as well as tips on how to conquer "onion breath" and onion tears. In short, this is the book for every onion-loving cook to have in the kitchen--a single, infallible source for onion recipes and information of every kind. With a master's degree in home economics, Jan Roberts-Dominguez learned the arts of recipe development and food styling at Western Foods and Associates, a professional test kitchen in San Francisco. Her newspaper column "Green Cuisine" is syndicated through the West, and she writes and illustrates a weeklycolumn titled "Preserving" for the Portland Oregonian from May through October each year. She is the author/illustrator of three other cookbooks, including, most recently, "The Mustard Book. She lives in Corvallis, Oregon.

You don't have to go on vacation to enjoy the tropical flavours of the Pacific! With The 'Ohana Grill, you can have your own personal luau every night with delicious recipes made for your outdoor grill. Written by two Honolulu-based writers, this book uses their island upbringing to explore the diverse cultures and flavours that make up Hawaiian grilling. 'Ono (delicious) recipes include: Grilled Mahi Mahi; Kalua Pork Quesadillas; Grilled S'mores; And much more! Whether you're new to lighting the grate or an experienced BBQ chef, these accessible recipes will bring the flavours of Hawai'i to your taste buds, regardless of where you live.

The story of Hawaiian cooking, by a two-time Top Chef finalist and Fan Favorite, through 100 recipes that embody the beautiful cross-cultural exchange of the islands. ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The New Yorker • ONE OF THE BEST COOKBOOKS OF THE YEAR: The New York Times, The Washington Post, NPR, Taste of Home, Vice, Serious Eats Even when he was winning accolades and adulation for his cooking, two-time Top Chef finalist Sheldon Simeon decided to drop what he thought he was supposed 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. Through 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, Cook Real Hawai‘i will bring a true taste of the cookouts, homes, and iconic mom and pop shops of Hawai‘i into your kitchen.

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.