By Diana Helfand


The Best of Heart-Y Cooking

By Diana Helfand
The Best of Heart-Y Cooking - by Diana Helfand

Practical Guide to Cooking Healthy. I LOVE this book!!!!
Diana Helfand is known for her column in Midweek that’s read by thousands of readers each week. When her book came out, I went to one of her book signings and she was really down to earth and friendly. I knew her book was going to be good because I’d watched her show on fox channel three and was a loyal reader of her healthy eating column.

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Hawai’i Light And Healthy: Recipes From Midweek’s Heart-y Chef

By Diana Helfand
Hawai’i Light And Healthy: Recipes From Midweek’s Heart-y Chef - by Diana Helfand

MidWeek’s popular “Heart-y Chef” columnist presents recipes for delicious, satisfying, easy-to-prepare “comfort foods” that are low in fat and calories. This collection of readers’ favorites includes information about ingredients, preparation methods, and nutrition per serving, as well as tips for incorporating sensible eating into busy lives. As a bonus, it includes tempting recipes and photographs from ten of Honolulu’s favorite restaurants.

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By Don Chapman


You Know Your In Hawaii When

By Don Chapman
You Know Your In Hawaii When - by Don Chapman

“You know you’re in Hawaii when the most important thing to know about a person is where they went to high school, or it rains buckets on your reunion and everyone agrees it’s a ‘blessing’, and when you greet a friend, your chin nods up: ‘Howzit?’”

Don Chapman, award-winning writer and editor of MidWeek has compiled a list of humorous observations about living in Hawaii that will make you laugh out loud and make you proud to be a part of the unique way of life in these islands. Accompanied by the utterly hilarious cartoons by Roy Chang, this book will remind everyone of themselves and their family and friends.

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By Jerry Coffee


Beyond Survival

By Jerry Coffee
Beyond Survival - by Jerry Coffee

From Publishers Weekly
Retired U.S. Navy captain Coffee was a prisoner of war in North Vietnam from 1966 to 1973, most of the time in Hanoi and in a cell by himself. How he endured and what he learned from the experience are the subjects of this inspiring book. By calling on his inner resources, such as his faith in God, his conviction that the United States was right to be in Vietnam, his love for his wife and children, and his respect for his fellow prisoners, he was able to overcome loneliness and the pain of occasional torture. Each chapter is

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By Jo McGarry


The Hawai’i Tailgate Cookbook

By Jo McGarry
The Hawai’i Tailgate Cookbook - by Jo McGarry

The best grilling recipes!
This is a collection of over 75 recipes by the top chefs in Hawaii. It’s written in a style that is so easy to read, the recipes are fabulous and it even shows you how to deep fry a turkey ( awesome and NOT greasy!) , make a fabulous seafood stew in tin foil and cook some of the best ribs you’ll ever taste.
If you’ve been to Hawaii and love the restaurants - you will LOVE this book.

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By Sam Choy


Sam Choy’s Kitchen

By Sam Choy
Sam Choy’s Kitchen - by Sam Choy

Sam does it again. This time with very easy to make recipes taken straight from Sam’s popular TV show, “Sam Choy’s Kitchen.” All the taste, all the flavor but with less preparation time, just open the refrigerator and start cooking.

These new recipes have all been demonstrated on “Sam Choy’s Kitchen” and now appear in tested, edited format. (Some oldies but goodies also included.)

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Sam Choy’s Poke

By Sam Choy
Sam Choy’s Poke - by Sam Choy

Hawai’i's favorite specialty dish, POKE, presented for the first time ever in an entire cookbook! Here are the winning recipes from Sam’s Kona Poke Festival as well as Sam’s own creations, appetizers, salads, main dishes.

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Sam Choy’s Cooking With Kids

By Sam Choy
Sam Choy’s Cooking With Kids - by Sam Choy

Sam Choy cooks with kids

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Sam Choy’s Island Flavors

By Sam Choy
Sam Choy’s Island Flavors - by Sam Choy

Hawaiian chef Sam Choy is sassy and sweet. So are the flavors of his food. Choy’s cooking is hapu, a hybrid of Polynesian, Japanese, Chinese, Korean, and European influences, combined in what he calls local-style cooking. In Wok-Seared Shrimp with Pepper-Papaya-Pineapple Chutney, a typical example, Choy marinates the main ingredient, then stir-fries it, and serves it with a colorful accompaniment.

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Sam Choy Woks the Wok : Stir Fry Cooking at Its Island Best

By Sam Choy
Sam Choy Woks the Wok : Stir Fry Cooking at Its Island Best - by Sam Choy

A Good Starter book
Sam Choy is famous for his spectacular Hawaiian cuisine. I own almost every book he’s written. However, not all books are equal. This is a bound manual, a spiral notebook slightly larger than a paperback. It is on thick stock, and can stand up to some cooking stains, which is good.

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Little Hawaiian Cookbook

By Sam Choy
Little Hawaiian Cookbook - by Sam Choy

Join celebrity chef Sam Choy in this little celebration of Hawaii’s cuisine. Though the book is tiny, it will satisfy some mighty appetites and introduce you to the world of Hawaiian regional cuisine! Whether it’s stick-to-the-ribs home cooking like Grandma’s Meatloaf and Garlic Mashed potatoes, or elegant party fare like Crusted Ono with Papaya-Mango Salsa, these treasured dishes are sure to be loved by hearty eaters of all kinds. Detailed and easy to follow, Sam’s recipes are also surprisingly quick to prepare. Whether you’re hungry for traditional luau favorites or

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The Choy Of Cooking

By Sam Choy
The Choy Of Cooking - by Sam Choy

great receipts, teaches you cooking techniques
This is the best cook book I have ever used. It not only has many good tasting reciepts, but teaches cooking techniques and fat reduction ideas. Everyone should own this one!!!

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A Hawaiian Lu’au

By Sam Choy
A Hawaiian Lu’au - by Sam Choy

In Hawaii we celebrate for any reason, birthday, wedding graduation, or for no reason at all. Lû‘au in traditional days could last for days and had strict rules dictating the type of food to be served at each occasion. Today, lû‘au enable family and friends to come together, enjoy good food, music and each other. Sam Choy and The Mâkaha Sons, two names synonymous with lû‘au in Hawaii have come together to create this cookbook and CD combo, a first in Hawaii. From “straight Hawaiian-style Poke” to mouth-watering kalua pig and cabbage, this book has it

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Sam Choy’s Polynesian Kitchen

By Sam Choy
Sam Choy’s Polynesian Kitchen - by Sam Choy

Hawaiian chef and restaurant owner Choy (Sam Choy’s Island Flavors) brings to the table his island tales and food with this delightful new volume. Filled with anecdotes and photographs of his visits and the food memories associated with each voyage, he travels as far south as New Zealand, taking in along the way such far-reaching islands as Samoa, Tonga and Tahiti. Starting with a very full section covering the ingredients used throughout the book, Choy discusses the various culinary influences

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Sam Choy’s Little Hawaiian Poke Cookbook

By Sam Choy
Sam Choy’s Little Hawaiian Poke Cookbook - by Sam Choy

Poke is a dish that is usually built around raw seafood, cut into cubes and dressed with sauces and spices. Hawai’i's ambassador of poke, Chef Sam Choy, has collected more than thirty of the Islands’ very best poke recipes for Sam Choy’s Little Hawaiian Poke Cookbook. You’ll find such delicacies as Red Hot and Blackened Poke and ‘Ahi Poke with Lemongrass. There’s Volcano Tofu Poke, featuring sesame oil and brown sugar, and Sam Choy’s Original Fried Marlin Poke, flavored with soy sauce, green onion, ogo seaweed and

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Sam Choy’s Sampler: Welcome to the Wonderful World of Hawai’i's Cuisine

By Sam Choy
Sam Choy’s Sampler: Welcome to the Wonderful World of Hawai’i's Cuisine - by Sam Choy

Sam Choy’s Sampler—Welcome to the Wonderful World of Hawai‘i’s Cuisine is the perfect introduction to the exotic and sunny flavors of Hawai‘i’s multicultural cooking.

Sam’s recipes reflect a melding of East and West, with distinctive Polynesian flourishes and some highly innovative twists that could have been conceived only in the creative and original mind of Chef Choy.

Here are over 80 recipes including both Sam’s innovations as well as his renditions of Island favorites. They range from simple preparations like poke, an addictively delicious raw seafood appetizer, to elaborate and beautiful dishes like

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By Tom Moffatt


Showman of the Pacific

By Tom Moffatt
Showman of the Pacific - by Tom Moffatt

Behind the Scenes with the Legends of Show Business

In 50 years as a promoter in paradise, Tom Moffatt has staged the biggest acts in the business — from Elvis Presley to Elton John, Nureyev to the Harlem Globetrotters, Sinatra to the Rolling Stones. Now, in revealing anecdotes and more than 400 photographs, “Uncle Tom” presents

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