Review by Booklist Review
Puerto Rican American writer, radio producer, and cook Diaz explores the unique yet connected cuisines that can be found on islands around the world. From Madagascar to the Seychelles, Diaz tells the story of each place, with rich research about the history, geography, and migration that created island fare. Chapters are divided by cooking technique, color coded for easy reference, and include notes on origin and cooking times. Foundational recipes--including seasonings, sauces, pastes, and chutneys--help boost recipes throughout the book, with dishes that reflect the creativity cultivated by island chefs delivering delicious meals with limited resources. Photos are as bright and vibrant as the showcased dishes, and Diaz's menu suggestions are a fun way to pair recipes from around the world. Diaz also includes vignettes of prominent island residents, from grill masters to conservationists, who are keeping local foodways alive. Diaz explores the connecting threads that define the culture of islands around the world. Home chefs will delight in the rich history and mouthwatering dishes she has uncovered.
From Booklist, Copyright (c) American Library Association. Used with permission.
Review by Publisher's Weekly Review
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.)
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Review by Library Journal Review
Lush and visually stunning, this cookbook immediately draws readers into the tropics with vibrant images of papayas, melons, and dragon fruits, alongside photos of gorgeous landscapes and colorful plates piled high with fresh and fermented foods. Accompanied by stories and poetry from island inhabitants, the recipes bring to life myriad island cuisines spanning the Indian, Atlantic, and Pacific Oceans, focusing on what food historian Diaz (Coconuts & Collards) refers to as "resilient" pantry staples and traditional techniques with a modern twist. She provides invaluable advice for stocking a pantry and selecting cooking tools to create meals that depend on layering complex flavors with sauces, spice blends, and condiments. Recipe headnotes include personal narratives that showcase how much one can taste traditions if they understand the "why" behind techniques and ingredients. VERDICT Like The Blue Zones by Dan Buettner and other recent books that delve into the intertwined acts of eating with place in mind while understanding the cultures that shape global cuisines, this is highly recommended for changing up mealtimes and sprinkling a strong sense of community into each bite.--Emily Bowles
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