Food in Hawai’i has a history you can taste on one plate. The publishers and reviewers of these books mention Native Hawaiian, Chinese, Japanese, Korean, Filipino, Portuguese and Puerto Rican influences. A Mexican kitchen knows this kind of story, since our own food is also built from what arrived and what was already there.
So a good Hawaiian cookbook has to explain who cooks what and why, not only hand you a poke bowl. This guide gives seven books from named authors at established publishers, including one of the islands’ own presses, and says which rest on a named review and which on the publisher’s details.
Julia’s earns a commission on purchases made through links on this page, at no cost to you. Recommendations are based on what a restaurant kitchen looks for in a cookbook, the Amazon listing, publisher and author information and published reviews, which we name where we use them.
Quick verdict: the best Hawaiian cookbook to start with
For most home cooks, start with Sheldon Simeon’s Cook Real Hawai’i, which Publishers Weekly called the best guide for anyone bringing these flavors home. For a clear, warm introduction from a Maui native, choose Alana Kysar’s Aloha Kitchen. For weeknights, choose Simeon’s Ohana Style.
The other four cover vegetable-led plate lunches, poke, recipes from a long-running Hawai’i TV show and the islands’ favorite canned meat.
Five Hawaiian cookbooks side by side
Five of the seven, one for each kind of cook. All seven are described in full below.
| Cookbook | Best for | Recipes | Length | Buy on Amazon |
|---|---|---|---|---|
| Understanding local food | 100 | 304 pages, hardcover | View on Amazon | |
![Aloha Kitchen: Recipes from Hawai'i [A Cookbook]](https://m.media-amazon.com/images/I/51alPLkWIHL._SL500_.jpg)
Aloha Kitchen, Alana KysarBest introduction
|
A warm first book | 85 | 240 pages, hardcover | View on Amazon |
Ohana Style, Sheldon SimeonBest for weeknights
|
Easy weeknight dinners | Over 100 | 272 pages, hardcover | View on Amazon |
Aloha Veggies, Alana KysarBest vegetable-forward
|
Vegetable-led plate lunches | More than 100 | 240 pages, hardcover | View on Amazon |
The Poke Cookbook, Martha ChengBest for poke
|
Poke at home | 45 | 96 pages, hardcover | View on Amazon |
Cover images from Amazon. Page counts and formats are from the Amazon listings for the editions linked. Recipe counts are from the publisher’s copy.
Our picks for the best Hawaiian cookbook, book by book
All seven were in stock and new, and sold by Amazon, when we checked. We have not cooked from these books; where we describe a strength, we say whose view it is.
1. Cook Real Hawai’i, Sheldon Simeon with Garrett Snyder – Local Food From the Source
Simeon is a Maui chef and a two-time Top Chef competitor, and his publisher says this book tells the story of Hawaiian cooking through 100 recipes. It describes a chef who chose to cook the local food that feeds his family and neighbors.
Publishers Weekly reviewed it warmly. The review covers a brief island history and local customs such as family-style ohana food, the plate lunch and pupus, with recipes showing Japanese, Korean and Filipino influence. It concludes that those looking to bring the tastes of Hawaii home “will find no better guide.”
PW also warns that a few dishes, such as Okinawan pig’s feet and a Spam-based fried soup, may be an acquired taste. The publisher carries an Eater line calling it an incredible primer on Hawai’i’s food, which we read only as the publisher quotes it.
Why we like it
- 100 recipes, per the publisher
- Island history and local customs, per PW
- Reviewed by Publishers Weekly
- Written by a Maui chef
Key specifications
| Author | Sheldon Simeon and Garrett Snyder |
|---|---|
| Publisher | Clarkson Potter |
| Year | 2021 |
| Pages | 304 |
| Format | Hardcover |
| Recipes | 100 |
| Focus | Hawaiian local food |
| Best for | Most home cooks |
Why we recommend it
If you want one Hawaiian cookbook that explains the food as well as teaching it, this is the one to buy.
Skip it if you only want familiar party dishes. PW says some recipes may test less adventurous eaters.
Pros and cons
Pros
- Strong review from PW
- Mixes recipes and stories
- Covers many of the islands’ food cultures
Cons
- Some dishes are an acquired taste, per PW
- A long book for a casual cook
2. Aloha Kitchen, Alana Kysar – A Maui Native’s Introduction
The publisher describes a Maui native and food blogger offering 85 recipes, covering the Native Hawaiian, Chinese, Japanese, Portuguese, Korean, Filipino and Western influences on local food. It also lists the book as an IACP award finalist.
Publishers Weekly reviewed it and said the book presents an “eye-opening portrait of the cultural diversity behind Hawaii’s cuisine.” The publisher also carries a second PW line, calling it an appealing and informative introduction to a delightful cuisine. We read that second line only as the publisher quotes it.
Kysar was born in Hawai’i and started the blog Fix Feast Flair in 2015, per her bio. She comes to this as a blogger and not a restaurant chef, which may make this the gentler of the two main books, though that is our reading of the two bios.
Why we like it
- 85 recipes, per the publisher and PW
- Explains the islands’ food influences
- Reviewed by Publishers Weekly
- IACP award finalist, per the publisher
Key specifications
| Author | Alana Kysar |
|---|---|
| Publisher | Ten Speed Press |
| Year | 2019 |
| Pages | 240 |
| Format | Hardcover |
| Recipes | 85 |
| Focus | Hawaiian local food |
| Best for | First-time explorers |
Why we recommend it
Choose it if you want a warm introduction you can cook from and read for the background.
Skip it if you already own Cook Real Hawai’i and want something quite different. The two cover similar ground.
Pros and cons
Pros
- Clear introduction
- Born in Hawai’i, per her bio
- Reviewed by PW
Cons
- Fewer recipes than Simeon’s books
- Similar subject to Simeon’s first book
3. Ohana Style, Sheldon Simeon – Weeknight Food From Hawai’i
Simeon’s newer book brings Hawaiian food to everyday cooking with over 100 unfussy recipes, per the publisher. It names him as chef and owner of Lineage, a restaurant exploring the ancestral roots of Hawaiian cuisine.
Publishers Weekly’s review speaks directly to the home cook. It says most of the ingredients are easy to find and that the recipes are simple enough for weeknights. It points to teriyaki potatoes, which it traces to Korean immigrants adapting to Japanese ingredients, and to Simeon’s own ideas such as stir-fried olives with a “slight wok hei flavor.”
That combination of everyday food and clear history is why this sits near the top. If you like the sound of that wok line, our wok cookbook guide goes further.
Why we like it
- Over 100 recipes, per the publisher
- Most ingredients easy to find, per PW
- Reviewed by Publishers Weekly
- A recent book
Key specifications
| Author | Sheldon Simeon |
|---|---|
| Publisher | Clarkson Potter |
| Year | 2026 |
| Pages | 272 |
| Format | Hardcover |
| Recipes | Over 100 |
| Focus | Family cooking |
| Best for | Weeknight dinners |
Why we recommend it
If you want Hawaiian flavors on a Tuesday and do not want to hunt for ingredients, start here.
Skip it if you want the full story of local food first. PW’s account of Cook Real Hawai’i gives that background more directly.
Pros and cons
Pros
- Weeknight focus
- Ingredients easy to find, per PW
- Inventive dishes
Cons
- Some dishes are the chef’s own, not traditional
- Overlaps in author and voice with his first book
4. Aloha Veggies, Alana Kysar – The Plate Lunch, Vegetable-Led
Kysar’s second book takes the local plate lunch as its formula, framed as a main, a starch and a side, plus a sweet. The publisher describes more than 100 approachable plant-based recipes, organized around classic local dishes, each with four variations.
The publisher quotes a line from Eater saying that cooking only vegetables does not mean giving up those Hawaiian flavors, and one from the chef Bryant Terry. We read both only through the publisher’s copy.
We found no Publishers Weekly review at this ISBN. This pick rests on the publisher’s details and on the author’s record, including the IACP finalist nod for her first book. Choose it for the food, as we make no claims about any diet.
Why we like it
- More than 100 recipes, per the publisher
- Built around the plate lunch
- Four variations on each dish, per the publisher
Key specifications
| Author | Alana Kysar |
|---|---|
| Publisher | Ten Speed Press |
| Year | 2026 |
| Pages | 240 |
| Format | Hardcover |
| Recipes | More than 100 |
| Focus | Vegetable-led local food |
| Best for | Vegetarian cooks |
Why we recommend it
Choose it if you cook vegetarian, or feed someone who does, and still want the local plate-lunch format.
Skip it if you want a traditional meat and seafood collection. This book is deliberately built the other way.
Pros and cons
Pros
- Clear plan for each meal
- Experienced author
- Lots of variations
Cons
- Not a traditional survey
- No review at this ISBN that we could read
5. The Poke Cookbook, Martha Cheng – A Short Book on One Dish
The publisher calls poke the traditional Hawaiian snack of raw fish seasoned with soy sauce and sesame oil, and this short book gives 45 recipes for traditional versions, modern riffs, bases, bowls and local-style sides.
Cheng is a food writer who has contributed to publications such as Eater and Condé Nast Traveler, per her publisher. At 96 pages on the listing, this is a book for one dish, and we chose it because so many people come to Hawaiian food through a poke bowl.
We found no Publishers Weekly review at this ISBN, so it rests on the publisher’s details. Since the fish is raw, ask your fishmonger which fish is sold to be eaten that way, and keep a sharp knife for cutting fish on hand.
Why we like it
- 45 recipes, per the publisher
- Traditional and modern versions
- Short and focused
Key specifications
| Author | Martha Cheng |
|---|---|
| Publisher | Clarkson Potter |
| Year | 2017 |
| Pages | 96 |
| Format | Hardcover |
| Recipes | 45 |
| Focus | Poke |
| Best for | Poke lovers |
Why we recommend it
Buy it if poke is the reason you are here. It is the most direct route on this page.
Skip it if you want a general Hawaiian cookbook. This one covers a single dish and what goes with it.
Pros and cons
Pros
- Clear focus
- Bases and sides as well as fish
- Compact
Cons
- One dish only
- Depends on good raw fish near you
6. Sam Choy’s in the Kitchen, Sam Choy – Family Recipes From a TV Show
Mutual Publishing describes how the show began, with Choy and a single camera person visiting families in their homes across Hawai’i. The idea was to inspire people to use their leftovers in new ways, and the book aims to give you the confidence to improvise.
That is a good way to use a cookbook, and spiral binding should lie flat on a counter. Mutual lists it as a hardcover, while the Amazon listing says spiral-bound, so check the listing if the format matters.
We found no Publishers Weekly review at this ISBN, so this pick rests on the publisher’s details and on Choy’s name, which Mutual presents as world-renowned. The copy we read gives no recipe count.
Why we like it
- From a publisher that covers Hawai’i
- Encourages using leftovers
- Spiral binding, per the listing
Key specifications
| Author | Sam Choy |
|---|---|
| Publisher | Mutual Publishing |
| Year | 2024 |
| Pages | 192 |
| Format | Spiral-bound |
| Recipes | Not stated |
| Focus | Island family recipes |
| Best for | Fans of Sam Choy |
Why we recommend it
Choose it if you know Choy’s show, or want family-style recipes tied to home kitchens on the islands.
Skip it if you want a book that teaches the history. The publisher describes a recipe collection and not a history.
Pros and cons
Pros
- Regional publisher
- Practical approach to leftovers
- Should lie flat, if spiral-bound
Cons
- Recipe count not stated in the copy we read
- Format described differently by Mutual and Amazon
7. Hawaii Cooks with Spam (Mini Edition), Muriel Miura – The Local Can, in Small Format
Spam has a real place in local food, and PW’s review of Simeon’s first book mentions a fried soup made with it. Mutual Publishing’s page for Hawaii Cooks with Spam opens by saying Hawai’i loves to eat it and promises dozens of recipes for any occasion, for beginners and experienced cooks alike.
Mutual calls Miura a celebrated food lover and cookbook author. This listing is the mini edition, a 96-page paperback, and the publisher’s copy we read describes the title in general, so we cannot say how the mini differs from the full-size book.
We found no Publishers Weekly review at this ISBN. It is the lightest book here in every sense, and we include it because it covers a part of the islands’ food that the others only mention. If your can has no pull tab, you will want a good can opener.
Why we like it
- A subject the other books only touch on
- From a publisher that covers Hawai’i
- Small format suits a gift
Key specifications
| Author | Muriel Miura |
|---|---|
| Publisher | Mutual Publishing |
| Year | 2018 |
| Pages | 96 |
| Format | Paperback |
| Recipes | Not stated |
| Focus | Spam recipes |
| Best for | Gifts, Spam fans |
Why we recommend it
Buy it as a gift, or if you already love a slice of fried Spam over rice.
Skip it if you dislike Spam. It is the whole subject of the book.
Pros and cons
Pros
- Small format
- Regional publisher
- Fun gift
Cons
- One ingredient only
- Mini edition’s contents not confirmed against the full book
How to choose a Hawaiian cookbook for your kitchen
Four questions will narrow this list quickly.
- Do you want the story or just dinner? PW’s reviews of Cook Real Hawai’i and Aloha Kitchen stress the history. It describes Ohana Style as simple enough for weeknights.
- What is your rice setup? Poke bowls and plate lunches usually come with it, so a rice cooker is a useful partner to these books.
- Can you get good fish? Poke depends on it. If you cannot, cook from the other books first.
- Do you cook meat? Kysar’s Aloha Veggies is the vegetable-led option, and the Spam book is the opposite.
How we chose these Hawaiian cookbooks
We searched Amazon’s book listings first and kept print editions from named authors at established publishers, plain in stock with a new lead offer sold by Amazon. We checked every other book page on this site so nothing repeats. Author, year, format and page count come from the Amazon listing. Recipe counts and descriptions come from the publisher’s copy unless we credit someone else.
Here is what stands behind each pick. Cook Real Hawai’i, Aloha Kitchen and Ohana Style have Publishers Weekly reviews that we read ourselves. Aloha Veggies and The Poke Cookbook rest on the publisher’s and the author’s details. The two Mutual books rest on Mutual’s own pages. We found no PW review at those four ISBNs, which does not mean that no other review exists.
Stock ruled out some familiar names. Roy Yamaguchi’s books, Rachel Laudan’s The Food of Paradise and Alan Wong’s New Wave Luau were low in stock or not plainly available when we checked. Several older island titles, such as Sam Choy’s Poke, led with used copies, so they are not here.
Poke and Hawaii cooking book questions, answered
What is the best poke and Hawaii cooking book for a beginner?
For Hawaiian food in general, Aloha Kitchen or Cook Real Hawai’i. For poke alone, Cheng’s The Poke Cookbook.
Is Hawaiian food the same as Native Hawaiian food?
No. The publisher of Aloha Kitchen describes local food as a mix of Native Hawaiian and immigrant traditions, including Chinese, Japanese, Portuguese, Korean and Filipino cooking. These books mostly cover that mix.
Are the ingredients easy to find on the mainland?
PW says most of those in Ohana Style are. For the other books, we have not gone through every recipe, so check the listing’s preview first.
Does Spam really belong in a Hawaiian cookbook?
Yes, by these sources. PW mentions it in its review of Simeon’s first book, and Mutual has given it a whole title.
Which other cookbooks go with these?
Reviewers point to Korean and Japanese influence here, so our Korean cookbook guide is a natural next step.
Which Hawaiian cookbook should you buy first?
Buy Cook Real Hawai’i if you want the fullest picture. Choose Aloha Kitchen for a warm introduction and Ohana Style for weeknights. The other four serve narrower needs, and each entry says who they suit. Japanese influence runs through this food, so our best Japanese cookbook guide is the natural place to go next.
And if you would rather let someone else cook tonight, see the menu or call to order.