World on a Plate: Oceania

Fifty dishes from ten countries — the most-loved food of Oceania, cooked in an American kitchen. Australia, New Zealand, Fiji, Papua New Guinea, Samoa, Tonga, Vanuatu, Solomon Islands, Micronesia, and Palau: five recipes each, with a pantry page and a food story for every country, and a picture of each dish.The whole world lives in the United States — and every one of them brought their grandmother's cooking. This book is the last stop on a trip around the world, one plate at a time: Oceania.

Ten countries, five dishes each, fifty plates of food — the dishes people actually order, actually crave, and actually cook at home. Meat Pie and Pavlova from Australia. Roast Lamb and Fish and Chips from New Zealand. Kokoda and Palusami from Fiji. Mumu and Saksak from Papua New Guinea. Pani Popo and Oka from Samoa. Lu Pulu and Ota Ika from Tonga. Lap Lap and Tuluk from Vanuatu. Poi and Fish Curry from the Solomon Islands. Kelaguen and Red Rice from Micronesia. Ulkoy and Tinola from Palau.

Every recipe serves four, uses ingredients from an American grocery store, and comes with a picture of the finished dish. Each country opens with its food story and its pantry — the sauces and spices that make the food taste like itself. Eat well. Travel far. Start in your own kitchen.