59 Recipes. The Taste of the Islands.
Hawaiian food is the taste of sunshine, salt air, and a culture that has always known how to celebrate around a table. It draws from Native Hawaiian tradition, Japanese, Chinese, Filipino, Portuguese, and American influences — blended over generations into something entirely its own. The Hawaiian Cookbook brings you 59 recipes that capture that spirit: relaxed, generous, and full of flavour.
From the iconic poke bowl to the beloved plate lunch, from slow-roasted kalua pork to refreshing shave ice — this is island cooking made for your kitchen, wherever you are in the world.
Inside you’ll find:
Poke — ahi tuna, salmon, and creative variations
Plate lunch classics — rice, macaroni salad, and mains
Kalua pork, lau lau, and traditional luau dishes
Hawaiian-style barbecue and grilled meats
Spam musubi and local-style snacks
Tropical sides — poi, lomi salmon, haupia
Shave ice, malasadas, and island desserts
Fresh seafood dishes celebrating Hawaii’s ocean bounty
Each recipe carries the warmth and aloha spirit that makes Hawaiian food so memorable — easy to cook, impossible to forget.
Author’s note:
“The first time I had a proper plate lunch — two scoops of rice, macaroni salad, and slow-cooked kalua pork — I understood everything about Hawaiian food. It’s generous, unpretentious, and deeply satisfying. This collection is my way of bringing that aloha spirit to your table.”
— John Joy
59 recipes. Full table of contents. A taste of Hawaii, wherever you are.
