Von Diaz , Islas: A Celebration of Tropical Cooking–125 Recipes from the Indian, Atlantic, and Pacific Ocean Islands, in conversation with Lauren V. Allen, and Brigid Washington

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

“Lush and visually stunning, this cookbook immediately draws readers into the tropics […]. Accompanied by stories and poetry from island inhabitants, the recipes bring to life myriad island cuisines spanning the Indian, Atlantic, and Pacific Oceans.” — Library Journal, Starred Review

“Islasis a deep and engaging read …Von Diaz makes her background as a food historian and professor clear in her cookbooks, which display her talent for digging into history and drawing out connections.” — Eater

“Von Diaz’s new book looks like it was modeled after my dream vacation. Diaz, who was born in Puerto Rico and grew up in the U.S., is unafraid to address how climate change and food scarcity impact the cuisines featured in this book, making it both educational and a culinary delight.” — Food Wine

“Accompanied by mouthwatering photos, this vibrant collection will delight home cooks looking to diversify their repertoire.” — Publishers Weekly

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.
Bright citrus and vinegars, verdant herbs, slow-cooked and smoky grilled meats, fresh seafood, aromatic rice, and earthy root vegetables: 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.

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.

Von Diaz is an Emmy Award-winning documentarian, food historian, and author. Born in Puerto Rico and raised in Atlanta, GA, she explores food culture, memory, and ancestry. In addition to her debut culinary memoir, and forthcoming book, she has contributed recipes and essays to a number of cookbooks and anthologies. Her work has been featured in the New York Times, The Washington Post, Bon Appétit, NPR, Food & Wine Magazine, Eater, Condé Nast Traveler, and Epicurious. She has also been a reporter for NPR, StoryCorps, The Splendid Table, WNYC, PRI’s The World, and Feet in 2 Worlds.

Lauren Vied Allen is a Mexican-American photographer, motion director, and stylist focused on food and travel as a means of gaining a larger understanding of cultural identities and enriching her community.

Brigid Washington is a journalist, cookbook author, educator and passionate dual citizen. She is a classically trained chef; a graduate of The Culinary Institute of America, where she was also the Editor in Chief of its monthly, La Papillote. Her writing has appeared in Bon Appetit, Epicurious, Food & Wine, Food 52, Real Simple, Taste, The New York Times, The Washington Post, among many others.