Another Taste of Aloha

The cookbook is a national Junior League tradition dating back to 1940, and our very own Junior League of Honolulu upholds that tradition admirably.  Like the women who make up the League, Junior League cookbooks are prized for their beauty, quality, and reliability.  Recipes submitted by Junior League of Honolulu members and mentored by local chefs, restaurants and hotels competed for a spot in the cookbook through a triple-testing process for delicious taste, ease of preparation, and Hawaiian aloha spirit.

The Junior League of Honolulu’s second cookbook, Another Taste of Aloha, published in 1993, is a lighter version of the classic first cookbook, created with as much loving care as the original.  Intended as a companion volume to A Taste of Aloha, Another Taste of Aloha contains over 280 recipes featuring Pacific Rim cuisine with its mixture of Asian, Polynesian and European flavors that can be prepared quickly and easily by today’s busy cooks.  The cookbook features organization by recipe type, including appetizers and pupus, beverages, salads, soups, breads, entrees, vegetables, sauces, and desserts.

Another Taste of Aloha follows the trend of lighter fare prepared at home in less time, replacing eggs, butter, and cream with highly spiced, healthier alternatives which are easier and faster to cook.  Many recipes feature practical tips for increasing your efficiency in the kitchen, from deveining shrimp and roasting peppers to toasting sesame seeds and zesting lemons.  The cookbook also includes Hawaiian cultural notes accompanied by local artist Pegge Hopper’s distinctive Hawaiian art, and an updated glossary of Hawaiian food terms.

In 1996, Another Taste of Aloha was selected for QVC’s national television show featuring products from Hawaii, during which 3,000 copies sold out in less than five minutes.

As Another Taste of Aloha puts it,

“Hawai‘i remains one of the few places on earth where so many ethnic groups co-exist in harmony.  Hawaiians, Caucasians, Chinese, Japanese, Filipino, Portuguese, Korean and more have developed a respect for reach other and the customs they brought here.  This has created, not so much a melting pot where distinctions disappear, but a rich and wholesome stew.

The individual ingredients are still clearly recognizable, but together they have produced a unique blend where each enhances the others.  In celebrating our differences, we remember to keep our separate identities alive.”

Explore the many distinctive foods that make up Hawaii’s cuisine and share the aloha in a lighter, easier way through Another Taste of Aloha.


To buy the cookbook, visit and click the eStore tab.

Feel free to add book and recipe reviews in the comments below!


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