Islas: A Celebration of Tropical Cooking―125 Recipes from the Indian, Atlantic, and Pacific Ocean Islands

by Von Diaz

An intimate reflection on tropical island cooking's bold flavors and big stories, with 125 recipes, from celebrated food writer Von Diaz. 

The islands spanning the Indian, Atlantic, and Pacific Oceans are remarkable places, sharing dozens of ingredients and cooking techniques, including marinating, pickling and fermentation, braising and stewing, frying, grilling and smoking, and steaming and in-ground roasting. Bold flavors drip from the edges of each dish with tastes that represent stories of resistance, persistence, and wisdom passed down from generation to generation.

This narrative cookbook by writer, documentary producer, and author Von Diaz travels across oceans and nations to uplift the shared ancestral cooking techniques of these islands in more than 125 recipes, including intimate profiles of the historical context of each technique, stories from islanders, and step-by-step guides for recreating them at home.

Recipes
 
Bright citrus and vinegars, verdant herbs, slow-cooked and smoky grilled meats, fresh seafood, aromatic rice, and earthy root These flavors, found in the meals and recipes across these island nations pair remarkably well together, despite distance and cultural differences. The ingredients and deep-rooted cooking techniques in each of these recipes typify the harmonious, synchronous spirit found in each culture's unique cuisines. Even amid environmental chaos and food insecurity, islanders cook in ways that are soul nourishing and flavorful.

Islas is about preserving the wisdom, values, and resilience of the people who live in some of the most volatile, vulnerable places on this planet. Each recipe, an archive of strategies for persistence, creativity, and ingenuity, provides a path for cooking delicious food. But above all, these stories and recipes acknowledge that cooking delicious food for others is always a selfless act.

AN AUTHENTIC DEEP DIVE INTO UNDERREPRESENTED  Amid environmental chaos and food insecurity, and with limited ingredients, islanders cook in ways that are soul nourishing and emphasize flavor. This book expertly and authentically presents the diverse recipes and techniques of the islands of the Indian, Atlantic, and Pacific Oceans. 

DETAILED RECIPES AND FULL-COLOR Each of the techniques and recipes are paired with lots of how-tos and step-by-step guides, including key historical and scientific background to help you master these delicious recipes—from quick pickles to soups, stews, and barbecues—at home. 

EXPERT AUTHOR AND A LEADING Von Diaz is a celebrated author and seasoned food researcher who has dedicated her life to bringing forth unique food stories and the people behind them. 

Perfect

 

Genres: Cookbooks, Food, Nonfiction, Cooking, Food and Drink

304 pages, Hardcover

Published March 12, 2024

Reviews

[Ivonne Rovira · Rating 5 out of 5]

Von Diaz remains one of the foremost authorities on Puerto Rican and Caribbean cooking. But this cookbook, in particular, is a warm blast of island color, making me reminisce of a time when I lived in an eternal summer with tropical bounty all around me. Those photos!

And the stories! Most cookbooks have forgettable author remembrances or lectures on food. Diaz has interviewed women from islands around the world, like a girl-empowerment leader in Guam, a conservationist in the Seychelles, a fisherwoman in Madagascar, a restauranteur in Curaçao, her own bohemian cousin in Puerto Rico. Reading about these women was as good as the recipes — and that’s high praise, indeed. (There’s a male Haitian environmentalist, as well.)

In the interest of full disclosure, I received this cookbook from NetGalley and Chronicle Books in exchange for an honest review.

[Grace · Rating 3 out of 5]

This was a really beautiful cookbook, with a lot of vibrant colors and flavors. The concept was very cool, and I walked away with a lot of bookmarked recipes. I will say, while most recipes had a photo, I wish all of them did, especially since many of these recipes are unfamiliar to me. I also found the way things were organized here to be a little odd. I think this is a very pretty and special cookbook, but for me, not necessarily one that is particularly useful for the every day.

[Karen Hancock · Rating 5 out of 5]

While few of us are lucky enough to live on a tropical island, we can still enjoy the mouthwatering food of the islands at home. Von Diaz, a noted writer and radio producer who is an expert on Puerto Rico, has released an excellent cookbook, Islas: A Celebration of Tropical Cooking―125 Recipes from the Indian, Atlantic, and Pacific Ocean Islands . This excellent is full of unique recipes that most of us aren’t familiar with, as well as some that we have probably eaten in restaurants. Although most of the recipes call for ingredients readily available at larger local grocery stores, a few of them call for things that require a specialty store. The recipes are written in the traditional format with the ingredients listed first, followed by step-by-step instructions. They are easy to follow. Many are quite easy to prepare, however there are a few that may be a bit of a challenge, albeit worth it. Diaz has put notes at the beginning of each recipe with tips and explanations that make it easier to relate to.

The book is beautiful and fun to peruse. Readers will feel they are on a beautiful island or on an island cruise when reading it, and will find dozens of amazing recipes that they want to make.

This cookbook features beautiful, professional photographs of the islands, as well as many of the dishes. If there is one drawback, it is only that every dish isn’t pictured. However, there are so many positive aspects about this book, that I still love it. Most of those cooks who enjoy preparing new dishes with island nuances will want to add this to their collection.

Special thanks to NetGalley for supplying a review copy of this book.

[R Twiggy · Rating 5 out of 5]

I loved the whole idea of this cookbook!

Presenting recipes and dishes from "a way of life" (rather than by county/region) is very fresh and innovative. I also liked that recipes are sectioned by the manner of cooking or preparation and not by main ingredients - again, very innovative!

I just wish that there are more variations to sweets/snacks/dessert recipes, like steamed, fried or grilled rice cakes or fruit.

Nevertheless, I am going to place a pre-order for this cookbook! It is my first time to come across such an original cookbook, both in terms of subject, recipes and recipe presentation.

Thank you to Netgalley and the publisher for the e-ARC!

[Sarah · Rating 3 out of 5]

Gorgeous and informative!

[Theediscerning · Rating 3 out of 5]

A recipe book trying to cover a lot – and trying us with a lot of it. If you come for the recipes, rest assured, they are here – you just have to wade through a lot of other photos as well. The introduction starts on page 15 – before then it's like trying to find the contents in a GQ or Esquire-type magazine for all the adverts. In between the first section, which covers the base sauces and simple dips of the islands concerned, and the next, we got a photo of some pelicans, and another of a dog. Both of which are daft as I saw no recipe involving either.

Oddly, that section is not 'pork dishes', or 'breakfast', but 'marinating', and is heralded by an article about it, and a personal profile. This gets more like an airline magazine the closer you look. And I am not at all sure this is the best approach – do we want our breakfast beef recipes next to our ceviche next to our marinated roast pork shoulder? OK, keep the dishes cooked in an underground pit to one separate side, but do we choose our meals by their technique? Don't we choose based on main ingredient, or spiciness, or heritage of our table guests?

The randomness of the dishes, with desserts or Christmas specials just unceremoniously plonked here and there, also stops us learning the cuisines – while there is enough Puerto Rican dishes a lot of other places are under-represented, and we won't learn their specifics if they're dotted all over these pages. Yes it shows the huge melting pot that tropical and southern hemisphere island nations might all be, but I thought we'd travel from A to B, and not in the way we do here.

All that said, I did take some dishes from this for future trial – not least an actual ginger beer, and not the commercial stuff. Here is a Madagascar beef stew, my first Fijian dish, and yet another roast duck for my digital collection. A lot of the dishes might easily be done at home, without specialist equipment, but boy do they need (ideally) a lot of 'ethnic' ingredients, and the book is rather too self-referential, meaning some dishes need you to prep two other things from elsewhere as ingredients, and that's before you consider an accompaniment, or one of the full menus we close with.

What this probably only wanted to be was a curtain-raiser to this side of the world, an eye-opening and mouth-watering look at the island life. It achieves that, but for anything comprehensive or fully educational about each and every specific place, it really did bite off more than it could chew. But then, it was still busy photographing irrelevant animals… Three and a half stars.

[Jessica · Rating 5 out of 5]

February was not only a short month but also a busy one, so we didn’t get to make as many recipes from Islas as I wanted. But what we did make was all fantastic. I’ll definitely be buying my own copy when this is out so I can cook from it in the future. Here is what we made -

Mofongo with Shrimp and Lemongrass: I adore plantains so this was a hit. The broth was clearer than I expected but packed with seafood flavor. The shrimp cooking method resulted in perfect poaching. And the plantains reminded me of fries - they were deceptively filling and delightfully starchy

Lemongrass Adobo Grilled Chicken with Pineapple: the marinade was very tasty and herbaceous (we also used the recipe for homemade adobo seasoning). We only marinated it for about an hour but it really permeated the meat. I especially liked the sweetness of the pineapple when I got a bite of it with the chicken. This was a good easy weeknight meal

Stewed Oxtail: the oxtail was tender and rich. I loved the mouthfeel of the butter beans. The marinade was deep and rich, and the dish gets more flavorful and spicier as leftovers. As a bonus - cooking this makes your house smell amazing. I’ll definitely be making this again!

Giambo (Okra Fish Soup): I don’t know how to describe this other than it’s delightfully stringy. This is another dish that gets better the longer it sits because the okra breaks down even more. The oysters were a nice touch, and I loved the polenta cake/funchi. I will warn that I made this a bit too salty overall so be careful when seasoning. If I make this again, I think I’d likely add more additional veggies

Pates (Fried Meat Turnover): while this recipe didn’t make as many as predicted (we couldn’t roll the dough any thinner or it would rip) and it took a longer time to cook than it said (probably due to said thickness), these were my favorite dish we made. The filling was coarser than pates I’ve had before and I loved that, especially the peppers. We also got creative with dipping sauces, which was a lot of fun.

Thank you to Chronicle Books and Netgalley for this ARC. Islas is out on 3/12!

[Trish · Rating 5 out of 5]

This book has a lot of appeal factors. The cover (and photography within) is gorgeous and sets an atmosphere casual readers will enjoy paging through. The organizational structure of the book is new to me, but I think it works for this cuisine, as I can quickly see which types of recipes I'll most easily be able to jump into (i.e., braising and stewing is doable, but in-ground cooking would take a little work to figure out the logistics of in my apartment). The 'Essential Tools' section doesn't have anything too task-specific, so you probably won't need to hit up a store to get started. The same may not be necessarily true of some of the ingredients you'll see within the book (depending on where you live), but there are more readily found substitutions if you're willing to google.

The recipes include a small description of the dish, its background in the context of where the dish comes from (which is also shared), and snippets of advice. While there are longer essays throughout the cookbook, those interested in a more bite-sized read won't be disappointed as they go through each recipe.

I like to try 1-2 of the simpler recipes in a cookbook to test it out, so for this book, I opted to make the Cucumber Chow and the Mango Chow, which have a large overlap in the ingredients used (bonus points for how easy this shopping trip was). The only substitutions I needed to make were the habanero peppers in place of the scotch bonnet peppers, and extra cilantro in place of culantro for the Cucumber Chow. I personally liked the Mango Chow best, as it hit a good balance of sweet/spicy/sour/salty, while the Cucumber Chow was a little over the top with the salt for me. However, my partner adored the Cucumber Chow over the Mango Chow, so overall I think we had two winners here.

Perhaps most importantly, making these two recipes made me want to try out other recipes in the book! I can definitely see it finding a place on my cookbook shelf when it hits the market.

Many thanks to NetGalley and Chronicle Books for providing an advanced copy to review

[Elizabeth]

As heard on Listening to The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters (801: Islas: A Celebration of Tropical Cooking with Von Diaz and My Life in Recipes, Food, Family and Memories with Joan Nathan)

We are looking at food stories from different cultures this week. First, documentarian and journalist Von Diaz joins us to talk about her latest book, Islas: A Celebration of Tropical Cooking.  She writes about island cuisine from all over the world and talks about her academic field research, the connections she feels when she is on an island, and the unique dishes she cooked and tasted for her book research. She found commonality among the islands in their cooking techniques, from grilling to smoking and marinating, and shares a delicious, iconic island recipe for CHamoru Barbecue Chicken with Juanita’s Fina’denne’. Then, best-selling author and  Jewish food authority Joan Nathan joins us to talk about her latest book, a memoir My Life in Recipes, Food, Family and Memories. Joan chronicles her start in food, the people she met along the way, her passion for elevating the home cook and her devotion to the regular ritual of sitting down together for a meal.  

Broadcast dates for this episode:

April 5, 2024 (originally aired)

March 28, 2025 (rebroadcast)

Your support is a special ingredient in helping to make The Splendid Table. Donate today

https://pscrb.fm/rss/p/mgln.ai/e/5/dt...

[Ema · Rating 5 out of 5]

Not only was this a beautiful cover, Von Diaz wrote an extremely thorough book. It is part cook book and anthropology treasure guide. It worked at making me feel like I was invited to these Islas and partake in a beautiful and colorful ceremony of people, history, culture, food and Isla beauty.

What I’m Loving
The history, the Island pictures. Islas offers such a detailed description of culinary history, instructions on how to prepare different kids of rice, sauces and the uses for each.

What I especially found helpful:
The rice instructions! I’m terrible at preparing brown rice.
The Essentials list: I stick to the same spices and herbs so I pick up books like this to remind me of the rest of my options!!

Annnnd The tool section is so descriptive and instructive for people who use few tools in the kitchen!

This is the first cookbook with vibrant staple lists, sauces and each contains a short history of their uses.

I really can’t wait to get the physical copy of the book because it’s really useful and become part of me.

I want to try the following:

Pg. 67 Citrus Marinated Shrimp with Coconut

Pg. 96 Lemon Lasary (pickled lemons and Chile)

Pg. 112 cucumber, mango, pineapple salad

The only thing I would add is more food photography of the recipes in the book.

Thank you to NetGalley for this gift of culture and recipes!

[OoohGoshTara Reads · Rating 4 out of 5]

Islas is A Celebration of Tropical Cooking—125 Recipes from the Indian, Atlantic, and Pacific Ocean Islands. This narrative cookbook by writer, documentary producer, and author Von Diaz travels across oceans and nations to uplift the shared ancestral cooking techniques of these islands in more than 125 recipes, including intimate profiles of the historical context of each technique, stories from islanders, and step-by-step guides for recreating them at home.
I like that this cookbook includes recipes different island regions around the world.
The author provides very detailed information on the various islands their history and culture and communities of the recipes represented by those islands. We also get in depth detail on different cooking techniques such as cooking in the ground. I found that super interesting. The cookbook is broken into six parts. My personal favorite was Pickling and Fermentation. I also liked how towards the end we are given menu pairings. The cookbook is well put together educational with wonderful stories of the island communities. It is visually beautiful although I do wish there were more pictures of specific recipes. The added photos were gorgeous. A truly immersive cookbook.

[Stephanie · Rating 5 out of 5]

Wow this is a very interesting collection of detailed recipes that includes comprehensive instructions on how to make authentic island cuisine. There is plenty of detail regarding what equipment to use, and how to do certain cooking techniques like cooking in the ground. Very useful for real-world situations and understanding the different ways that ingredients can be utilized.

I also appreciated the fact that the author highlights members of island communities who make a difference by providing support through various channels, be it to support women and girls exposed to dangerous conditions or to highlight efforts to maintain the biodiversity of an area. As a studying scientist, I appreciated this context very much.

The sections included are:

Marinating (Guam)
Pickling + Fermentation (Seychelles)
Braising + Stewing (Madagascar)
Frying (Curacao)
Grilling, Roasting + Smoking (Puerto Rico)
Steaming + In-Ground Cooking (Vanuatu)

This cookbook is very well put together with plenty of reference pictures and additional pictures to enjoy throughout. I definitely recommend this for seasoned chefs and those interested in expanding their knowledge of island cuisine.

[Jon Allanson · Rating 5 out of 5]

This was an exceptional read. Of course there are amazing recipes in this book, but that is only half of it. This book almost reads like an old-school travelogue, taking the reader on a journey from island to island around the world. Great lengthy passages on each of the various islands highlight the individual nature of each place while forming the basis for the overarching story of what they all share, both in detail and in spirit. Good talk of the impacts of colonization and climate change, and how the locals of each island are struggling to maintain their traditions as a result. Also included are portraits of specific individuals from each locale, which helps to maintain a buoyant, positive mood despite the struggles. Commentary on the importance and role of women across these islands colors the discussion as well. The discussion of techniques and ingredients illustrate how things are done on each island, but the recipes show how this all can be adapted to your own kitchen, even if it is not on an island. Overall, the sort of read that makes you want to visit far off places and indulge in fabulous food.

[Rae | The Finer Things Club CA · Rating 4 out of 5]

𝘐𝘴𝘭𝘢𝘴: 𝘈 𝘊𝘦𝘭𝘦𝘣𝘳𝘢𝘵𝘪𝘰𝘯 𝘰𝘧 𝘛𝘳𝘰𝘱𝘪𝘤𝘢𝘭 𝘊𝘰𝘰𝘬𝘪𝘯𝘨 is a stunning collection of recipes from the Indian, Atlantic, and Pacific Ocean Islands. It contains not only appealing photos and detailed instructions of a variety of dishes, but also gorgeous images of the regions, technique descriptions, and discussions of essential ingredients and tools.

My main complaint is the organization of the book. The recipes are divided into the following categories: Marinating; Frying; Pickling & Fermentation; Grilling, Roasting & Smoking; Braising & Stewing; and Steaming & In-Ground Cooking. While I can understand the thought process behind these sections and think it’s interesting, I do miss the practicality of categories like Appetizers and Desserts.

Overall, this is a wonderfully immersive kind of cookbook. I appreciated the level of detail as well as the representation of countries that I feel do not get recognized enough in the culinary world. I’m inspired to try many of these recipes. Thank you to Chronicle Books for the advance reader copy in exchange for an honest review.

[Susan Hamann · Rating 4 out of 5]

Absolutely Gorgeous Photographs. The cover makes you want to grab the book, the photos inside make you drool. The book contains information on the techniques of the islands, the pantry and tools suggested, and recipes for sauces, condiments, and spice blends. A few pages are spent describing rices, another couple for coconut. However, there isn’t always a photograph for each recipe.
The author provides recipes from multiple island locations in the world. At the top of each page, the location is clearly identified. For instance, the Chamoru Barbeque Port Ribs recipe comes from Guam and the OkaI’a (coconut cucumber fish ceviche) come from American Somoa.
The author provides guidance on some of the ingredients, for instance where you might find Calamansi juice or what makes a good substitute. Most ingredients should not be a problem to find in a typical North American kitchen or grocery store.
One of the recipes that I’m going to try right away is Ginger Beer. I do love it and the recipe sounds easy.
If you want to try a variety of new dishes and flavors, this is a great book to try. It’s 306 pages of great meal ideas.

[Pamela · Rating 4 out of 5]

Islas combines culture, cuisine and a combination of cooking styles.

The organization by cooking styles laid out against the locations from where recipes come from show the contrast and similarities in what is cooked and how it is cooked. My favorite recipes are from the grilling, roasting and smoking (i.e. Sugarcane Smoked Chicken from Martinique) and in ground cooking sections.

The author includes recipes and cooking styles but the local stories and insight into how the people of the islands live and how food and preparation is an important aspect of everyday life. The book transcends just being a cookbook with pictures of each recipe by showing the people, place, ingredients, and inputs to make the dishes included.

If you want a cookbook that brings the local flavors, customs, perceptions into play along with recipes, Islas is a good choice.

[Leilany · Rating 5 out of 5]

As soon as I saw this book I was excited to have the opportunity to take a peek inside of it. Tropical cooking, yet providing more than just Latin flavor? Yes, please! The book has beautiful pictures and a history of the techniques used on the islands for cooking. I was so excited to see so much Puerto Rican food (even ones that I hadn't seen before!), yet I could also see recipes from the Philippines and St. Lucia, among other islands. The book was informative and beautiful, and I can't wait to do some of its recipes.

Thank you, NetGalley, Von Diaz, and Chronicle Books for providing me with this eARC.

[W · Rating 4 out of 5]

"Islas" by von Diaz is a visually stunning cookbook that doubles as a work of art. The vibrant pictures captivate, adding to the overall appeal. As a proud Puerto Rican, I appreciated the diverse array of recipes not only from my homeland but also from other islands like the Philippines, Guam, and Cuba just to name a few . The inclusion of spice recipes, such as adobo and sazon impressed me. I’m always trying to find an alternative to the store brands that have extra additives.

Thanks to NetGalley and Chronicle Books for providing this ARC in exchange for my honest opinion. A flavorful journey through island cuisines awaits within these pages.

[Lily · Rating 4 out of 5]

I can't wait to try these recipes out. There are a lot of beautiful and delicious looking recipes throughout the book. It's nice to see the recipes from different places. Everyone can find a recipe to try and enjoy. I love the layout of the recipes and how easy it is to follow. Each recipe is explained in a way that anyone can use it. There are a lot of useful information to go along with the recipes. Some of the foods I am familiar with and I'm happy to have a recipe I can make on my own. Other recipes are not familiar to me, and I'm excited to give it a try.

[Angela · Rating 5 out of 5]

"Islas" is a vibrant culinary journey that immerses readers in the rich tapestry of tropical island cooking. This treasure trove of recipes tells a story of resilience and wisdom passed down through generations. While not every recipe is accompanied by a photo, the book compensates with captivating visuals that complement the fascinating historical context provided for each culinary technique. A captivating blend of flavors, history, and island tales, making it a delightful and enriching read.

[P.J. · Rating 4 out of 5]

Islas: A Celebration of Tropical Cooking includes 125 recipes from islands in the Indian, Atlantic, and Pacific Oceans. The photos are beautiful! Each recipe lists the origin of the dish. I also like that there are discussions about the places and ideas for good substitutes for ingredients that may be harder to find. I would have liked to see more appetizers/desserts or even a drink or two.

Thanks to NetGalley and Chronicle Books for providing this ARC in exchange for my honest opinion.

[DC_Shellz · Rating 5 out of 5]

The Beginning of something nEcessary

The first I have encountered a storytelling, historical guide, culturally dynamic cookbook focused on the islands and native inhabitants and food ways, while showing how colonized food leftovers were utilized in the native fasion, or reap propagating to fit their ways versus the alternative.

Additionally showing methodology pic totally and in scribe added to the complexity of this boom.

[Heather · Rating 5 out of 5]

I want to thank Netgalley and the author for gifting me the ebook.
Beautiful photos of islands etc. There is not really any photos of the food. I wish they would have done that. These recipes absolutely sound delicious and fresh. The book is stuffed full with instructions that I didn't know before. So I cannot wait to study more and try some of these recipes.

[Jennifer Hazen · Rating 4 out of 5]

Isla is full of delicious sounding recipes and photos that made my mouth water. Easy recipe is described briefly and identifies the island on which it originated. Throughout the book are photos and stories of the contributors. I felt like there were a lot of meatless recipes which i appreciate and will make.

[Bibliohiker · Rating 5 out of 5]

Thanks to the publisher and NetGalley for letting me review this book. There were some great recipes along with photos that pop. I like each chapter recipe index has what country a certain recipe comes from. I also like that each chapter has a bit of history along with a bit about residents from each area.

[Read Sip Snack · Rating 5 out of 5]

This is a gorgeous cookbook, and I thoroughly enjoyed reading through the recipes. They are clear, easy to follow, and sound delicious. I have already marked several that I'd like to try. The photos of the recipes make you want to be on a tropical vacation, eating this amazing food and drinking something with a tiny umbrella.

[Rick · Rating 5 out of 5]

Tropical island cooking... finally! This is the first cookbook about tropical island cooking that I have found that includes so many favorite cultural recipes. The narratives are well written. The stories and photos help to place you in the midst of these cultures. I also am pleased that sauces and marinating recipes are included!

[Zac · Rating 4 out of 5]

I received this book as a Goodreads Give Away.

I have yet to spend a ton of time with it, but I'm impressed with it already. It's a mixture of history and recipes. The book is packed with details and colorful photos. Everything I'm seeing makes me believe this will be a good cookbook. I can't wait to dig deeper into it.

[Patricia · Rating 4 out of 5]

A beautiful cookbook! The layout,photos and stories remind me of Afar Magazine. I love the color tabs on the top pages listing where the recipe is from and how long it will take to make.
There are some curries and stews I’m anxious to make. Always ready for a good curry.

I received this as a part of Goodreads Giveaway and thank you to Chronicle Books as well.

[Karen · Rating 5 out of 5]

This book is a 10/10 not oy because of the delicious recipes, but because the gorgeous photographs! I felt like I took a vacation while flipping through.
Thank you to the publisher and NetGalley for the ARC.