A cookbook of nostalgic memory, Hawaii Cooks from the Garden brings back the culturally rich dishes our tutus prepared, using ingredients found in mountain valleys, backyard gardens, and the sea. Maili Yardley, an old-time kamaaina and retired journalist, has compiled recipes for avocado, banana, breadfruit, carambola, coconut, ginger, guava, kukui, kumquat, lilikoi, limu, lychee, mango, mountain apple, nioi, papaya, pineapple, poha, soursop, sugar cane, surinam cherry, sweet potato, taro, and watercress. These eclectic fruits and vegetables have been woven into a remarkably textured illustration of our unique Island heritage.


Author: Maili Yardley