Cook Real Hawai'i by Sheldon Simeon

I have relatively recently been on a kick where I actually read the cookbook cover to cover before I actually make anything, which has been both educational and fun. This is no exception, unless you know a lot about Hawaii both culturally and regional differences. The author grew up on the big island, went to culinary school on Oahu, and has his restaurants on Maui. This is not 'typical' Hawaiian food but rather the local Hawai‘i food that the author feeds his ohana, his family and neighbors. The recipes are uncomplicated and flavor-forward and demonstrate the many cultures that have come to create the cuisine of his beloved home: the native Hawaiian traditions, Japanese influences, Chinese cooking techniques, and dynamic Korean, Portuguese, and Filipino flavors that are closest to his heart. The majority of the recipes are different from what most of us are used to eat daily, there's a solid chance you have most of the stuff you need already on hand. Most ingredients can be found in a well-stocked grocery store, with just a few items requiring a trip to your nearest Asian market. Besides this, all the recipes are relatively easy to do and can be done in just a few steps. And never fear, there is Spam, macaroni salad, and condensed cream of mushroom soup contained within.