Islas: A Celebration of Tropical Cooking: 125 Recipes from the Indian, Atlantic and Pacific Ocean Islands

In this lavish collection, food historian Diaz (Coconuts & Collards) highlights the cuisines of “the toughest, scrappiest, most resilient people on this planet,” asserting that, due to storms and isolation, tropical islanders have had to learn to “make magic out of what’s available—the leaves that sprout from root vegetables such as taro; the otherwise inedible parts of animals such as hoofs and tails.” Diaz argues that these dishes offer more than sustenance; they’re “an expression of ancestry, adaptability, and fortitude... our cuisines tell rich stories, preserve our histories, and provide a road map for survival.” Organized by cooking technique, each recipe includes the island of origin as well as a brief introducing the dish. Tasty seafood options include ceviche from American Samoa and sour seafood stew from the Philippines, while meat dishes include Puerto Rico’s marinated roast pork shoulder, Guam’s hot pepper–braised chicken, and St. Croix’s fried meat turnovers. Diaz also includes helpful sections on pantry staples (banana leaves, adobo spice), essential tools (a coffee grinder for homemade spice blends), flavor foundations (sofrito, Fijian curry paste), and sauces (including tamarind sauce from Trinidad and mojo from Cuba)—everything a novice will need to create these stunning meals. Accompanied by mouthwatering photos, this vibrant collection will delight home cooks looking to diversify their repertoire. (Mar.)