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While Hawaiian cuisine has long been celebrated in the U.S. culinary scene, many food traditions from Central Asia and other Pacific Island nations remain underrepresented, yet incredibly rich in history and flavor. In honor of Asian American and Pacific Islander Heritage Month, we’re diving into a selection of standout cookbooks that highlight cuisines from Kazakhstan to Samoa, Tonga, and the Philippines (outside the typical Filipino-American lens).
These authors share more than recipes—they preserve oral traditions, reclaim Indigenous foodways, and spark cultural pride through every page.
1. “Samarkand: Recipes and Stories from Central Asia & The Caucasus” by Caroline Eden & Eleanor Ford
While not AAPI themselves, the authors give voice to the diverse culinary cultures of Uzbekistan, Kazakhstan, Kyrgyzstan, and beyond. The book is rich in storytelling and features Central Asian staples like plov (rice pilaf), manti (dumplings), and fermented dairy dishes, many of which have found their way into American kitchens through immigrant communities.
🌏 Why it matters: Central Asian Americans remain a lesser-known AAPI subgroup, and this book helps elevate their food culture.
2. “Me’a Kai: The Food and Flavours of the South Pacific” by Robert Oliver
This award-winning cookbook shines a light on the cuisines of Fiji, Samoa, and Tonga. Chef Robert Oliver, who grew up in Fiji and Samoa, works closely with local women and farmers to preserve native ingredients and cooking practices. Recipes feature tropical ingredients like breadfruit, taro, green bananas, and fresh seafood—sourced sustainably and rooted in village life.
🥥 Standout feature: The cookbook emphasizes Pacific food sovereignty and celebrates Indigenous knowledge.
3. “Pacific Feast: A Cook’s Guide to West Coast Foraging and Cuisine” by Jennifer Hahn
While not solely focused on Pacific Islanders, this book features coastal recipes and Indigenous techniques relevant to Pacific Islander communities in diaspora. It highlights sustainable practices, foraging for seaweed and shellfish, and traditional methods of cooking over open flame and stone.
🌊 Why it’s relevant: Many Pacific Islanders in the U.S. live along the West Coast, where ancestral practices can still be honored through ingredients and techniques.
4. Community Zines and Grassroots Publications
Many Central Asian and Pacific Islander Americans are turning to self-publishing as a way to share family recipes. Zines like “Feast & Famine” (by the Asian American Literary Review) and food justice collectives like i-Collective occasionally feature stories from AAPI communities that are too often left out of mainstream publishing.
📖 Where to find them: Look to cultural centers, community food co-ops, and university presses for these hidden gems.
Why This Matters
When we expand our definition of AAPI cuisine beyond sushi, pho, and poke bowls, we open the door to deeper understanding and solidarity. These cookbooks remind us that food is not only nourishment—it is preservation, resistance, and connection.
