Islas: A celebration of Tropical Cooking—125 Recipes from the Indian, Atlantic and Pacific Ocean Islands by Von Diaz, Chronicle Books, 304 Pages, $35.00.
Journalist and food historian Von Diaz, born in Puerto Rico and now living in the U.S., journeys across Indian, Atlantic, and Pacific Ocean islands. Her aim is to provide us with recipes, history, and inspiring stories. The beautifully illustrated book is further enriched by contributions from knowledgeable locals.
“Exploring these disparate island nations’ foodways,” Von Diaz says in the introduction, “will both preserve the ancestral legacy, adaptability, and fortitude of these cultures and provide a roadmap for cooking delicious food under the most challenging conditions.”
The book begins with information on techniques, tools, and a listing of core ingredients. What follows are six chapters, each named after a cooking method, showcasing recipes that utilize that method: Marinating; Frying; Pickling + Fermentation; Grilling; Roasting + Smoking; Braising + Stewing; Steaming + In-Ground Cooking.
The chapter on marinating, for example, begins with a description of classic marinades of a particular island, followed by its history and food habits. A set of recipes—Garlic Tempeh, Stewed Beef, Tuna Poke, and others—exemplify the technique. An introduction at the beginning of each recipe details its origin and includes serving suggestions.
The variety and diversity of the recipes is mind-boggling. Examples are: Grilled Annatto Chicken (from the Philippines), Jerk Pork Tenderloin (from Jamaica), Stuffed Cheese (Dutch-influenced, from Curaçao), Crab-stuffed Fritters (African-inspired, from the Caribbean), Roast Duck in Banana Leaf (from Bali).
Such a list might sound overwhelming, but novice cooks need not be daunted. There are recipes that require few ingredients and are easy to prepare. Examples are: Red Rice, Coconut Peanut Sauce, Cucumber Chow, Mango Chow, and Fried yams.
All in all, this is both a cookbook and a resource, likely to become a collector’s item.
