Get into the aloha spirit with our new Aloha Kitchen bundle 🌺

GUEST CURATOR SERIES

ALOHA KITCHEN COOKBOOK + PANTRY ESSENTIALS
ALOHA KITCHEN COOKBOOK + PANTRY ESSENTIALS
ALOHA KITCHEN COOKBOOK + PANTRY ESSENTIALS
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ALOHA KITCHEN COOKBOOK + PANTRY ESSENTIALS

Vendor
Hardcover Cook
Regular price
$59.99
Sale price
$59.99
Regular price
Coming Soon
Unit price
per 

Infuse your kitchen with a little aloha spirit.

The Essentials bundle includes:

The Deluxe bundle includes a cookbook, ingredients above as well as:


MEET GUEST CURATOR: BEBE CARMINITO

Bebe is a Food Stylist, Recipe Developer and Content Creator living in San Francisco and is originally from Albuquerque, New Mexico. She collaborated on her first book, The California Date Cookbook which was a collaboration between 11 food bloggers, recipe developers, food stylists, Just Date Syrup and Rancho Meladuco Date Farm. She is married to her best friend David and they live a very, happy cozy life in their San Francisco Studio. She adores cookbooks and is an ardent collector. She is incredibly passionate about traveling, dining out, photography and cooking. When she’s not in the kitchen, she loves walking in Golden Gate Park, watching Crime Dramas and reading.

Bebe is the founder of the Instagram-based Get Cooking Cookbook Club, currently in its 4th year. Aloha Kitchen is the featured book this July.

Connect with Bebe on Instagram @champagneandcookies.


BUNDLE CONTENTS

ALOHA KITCHEN COOKBOOK

In Aloha Kitchen, Alana Kysar takes you into the homes, restaurants, and farms of HawaiĘ»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 HawaiĘ»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 HawaiĘ»i’s multiethnic culture and food history. In Aloha Kitchen, she shares recipes that HawaiĘ»i locals have made their own, blending cultural influences to arrive at the rich tradition of local HawaiĘ»i cuisine. With transporting photography, accessible recipes, and engaging writing, Kysar paints an intimate and enlightening portrait of HawaiĘ»i and its cultural heritage.

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This double-fermented soy sauce has a rich, complex flavor. Try:

  • Shoyu ‘Ahi Poke, p, 38

  • Shoyu Chicken, p. 105

  • Chicken Adobo, p. 107

  • Loco Moco, p. 115

Toasted, ready-to-use organic seaweed from the Pacific. Try:

  • Maki Sushi, p. 42

  • Soy-Glazed Spam Masubi, p. 90

  • Mochiko Chicken, p. 100

The ultimate flavor booster—it adds umami depth to everything it touches. Try:

  • Maui-Style Kalbi Short Ribs, p. 120
  • Pansit, p. 155

LEE KUM KEE PURE SESAME OIL

Used to add a toasty, nutty dimension to dishes. It’s used in many recipes throughout the book. Try:

  • Chinese-Style Steamed Fish, p. 133

  • Chicken Hekka, p. 152

BOB'S RED MILL SWEET WHITE RICE FLOUR

Sweet, glutinous rice flour. Try:

  • Mochiko Chicken, p. 100
  • Butter Mochi, p. 167
  • Cascaron, p. 180
  • Gau, p. 186
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