In her second volume of this combination cookbook and culinary history, Cheryl Chee Tsutsumi offers an all-new look at rice, Hawaiian-style—its roots in local culture, its merchants and marketers, its legends and trivia. Here are fascinating facts, lively anecdotes and 101 “rice-ipes” from celebrity chefs and home cooks—soups and salads, fried rice and side dishes, drinks and desserts. With its striking photography and a special section on sake in the Islands—The Hawai‘i Book of Rice is a colorful celebration of Hawai‘i’s favorite food.

Cheryl Chee Tsutsumi

Hardcover, 248 pp.