21 Asian American and Pacific Islander-Authored Cookbooks You Need to Know About

As the name suggests, food writer Eric Kim draws from his experiences of growing up in Atlanta with Korean immigrant parents in this heartwarming cookbook. Recipes for sheet pan bibimbap and caramelized kimchi baked potatoes are joined with simple treasures like Kim’s take on soft scrambled egg toast and perfect white rice. Eye-catching, full-page food photography is a feast for the eyes, but the book is also filled with essays detailing the journey and experiences of a first-generation family. Kim’s thoughtful references, nostalgic photos and careful introduction to Korean cooking essentials make it a must-have.

The funky fusion recipes in Priya Krishna’s "Indian-ish" are an ode to her immigrant mother, whose cooking was influenced by traditional Indian fare and American staples favored by her children. Certain ingredients are swapped out to make dishes approachable for an American reader, but still Indian-inspired, as in pizzas built on rotis in lieu of dough and baked potatoes topped with chaat masala and Indian green chilies instead of bacon and chives. Krishna shares anecdotes from her own family history of how certain combinations were developed and why they work, giving readers plenty to experiment with.

James Beard Award-winning author Grace Young is just as lauded for her humanitarian work as she is for her published books and culinary achievements. Her efforts in raising $40,000 in support of the nation’s Chinatowns earned her recognition by the James Beard Foundation for the Humanitarian of the Year Award, while her books continue to earn praise for their wealth of information between poignantly written pages. In Stir-frying to the Sky’s Edge, Young spotlights more than 100 recipes for different stir-fry meals reflecting ingredients and flavors from Beijing, Taiwan, Malaysia and beyond. She makes known the importance of Chinese cooking philosophy and how the art of stir-frying has been a significant part of the food culture.

As he has long been known to confidently and proudly point out “Yan can cook!”, the chef, author and television personality is being honored for his considerable contributions to the culinary world by the James Beard Foundation, earning a Lifetime Achievement Award in 2022. With more than 30 cookbooks under his belt, the iconic chef is as influential today, for his expertise in Chinese cooking as he has been when his signature show "Yan Can Cook" aired in the late ’70s. In Martin Yan’s Chinatown Cooking, he takes the reader inside 11 Chinatowns of the world, serving as a guide on how to shop, what to buy and differentiating between different regions. With more than 200 recipes, dishes range from familiar favorites like kung pao chicken and barbecued pork to adventurous alternatives like Good Fortune fish chowder.

In her debut cookbook, Indonesian-Australian writer and chef Lara Lee compiles a collection of recipes reflecting the bountiful cuisine of Indonesia. Inspired by her own family’s recipes, Lee presents how-tos for dishes like prawn satay, makrut lime and peanut rempeyek, beef rendang and thousand-layer cake. Page by page, through the unique combination of sweet, spicy and savory flavors, Lee takes readers on a journey through the region, which boasts thousands of islands. Artful photography and details of food traditions that have been honored by generations upon generations will likely have you wanting to visit the country yourself.

While any chef will tell you how valuable it is to lean into your senses in the kitchen, Christine Ha has amazingly managed to champion the art of cooking without one of the most significant ones: her sense of vision. The visually impaired chef has served as a trailblazer in the industry, opening restaurants The Blind Goat and Xin Chao in Houston and penning a book of her own tried and true recipes. The collection, which reflects Ha’s Asian-American heritage, boasts a slew of Vietnamese comfort eats plus some American classics. Keeping the book close will aid in cooking up a meal of Vietnamese spring rolls and pho, but it also delivers top notch recipes for things like clam chowder and spaghetti sauce.

While it may not be as fast as dialing into your local Thai restaurant and placing an order for curry, noodles and mango with sticky rice, trying your hand at one of the 101 recipes in Jet Tila’s Thai food bible will serve as a rewarding experience. All of the classics are laid out with easy-to-understand instructions, plus Tila includes a number of plant-based takes on the classics. Thai food lovers may instantly gravitate toward learning the recipes for stir-fried glass noodles and Thai BBQ chicken, but the vast list also makes available lesser-known street eats like savory pork jerky and sugarcane crispy shrimp. Arguably one of the most important reasons to take ownership of the book though, is Tila’s recipe for pad Thai coined “the last pad Thai recipe you’ll ever need.”

Despite the level of knowledge or experience you have with chaat, this book by celeb chef fave Maneet Chauhan makes it easy and fun to learn more about India’s popular street food which reflects hundreds of different dishes. Chauhan takes the time to distinguish different regions of the country and recounts stories of her travels through destinations like Agra, Mumbai and Amritsar. While the book has plenty of heartwarming moments, Chauhan offers an education into the significant moments in India’s rich history that have shaped the cuisine as a whole over the past century. The book isn’t limited to eats — recipes for thirst-quenching drinks are documented too, including boozy ones like the tamarind gin and tonic.

Playfully known as the "Godfather of Poke," Sam Choy is part of the reason regional Hawaiian cuisine is so mainstream today. The James Beard Award-winning chef, restaurateur and television personality has authored more than 15 cookbooks, showcasing standout recipes inspired by the islands and their waters. In "Polynesian Kitchen", Choy shines the spotlight on the islands that make up the South Pacific. Inspired by his travels, he details the many morsels of his journey through Polynesia and the people who add to its charm. Amp up your next beach or luau-themed party with recipes from the book, including coconut-lemongrass baby back ribs and Pacific gazpacho, or consider one of his many other published gems to quickly become a poke-making pro.

James Beard award-winning author Andrea Nguyen makes Vietnamese cooking feel wonderfully approachable in “Vietnamese Food Any Day.” The book, though not her latest — that distinction goes to her plant-based collection “Ever-Green Vietnamese” — is a must for home cooks interested in Vietnamese cuisine. Using her cultural knowledge, accessible ingredients and streamlined techniques, Nguyen guides home cooks through recipes like shaking beef, honey-glazed pork riblets, and turmeric coconut rice. The result is a warm, highly usable cookbook that captures the bright, bold spirit of Vietnamese cooking.

“I Am Filipino” celebrates the vibrant flavors and layered history of Filipino cuisine. Restaurateurs Nicole Ponseca and Miguel Trinidad showcase iconic dishes like chicken adobo, kare kare, kinilaw and pancit alongside an exploration of the influences that have shaped Filipino food culture. The writing is energetic and welcoming, balancing culinary history with the communal spirit at the heart of Filipino dining. Rich photography and personal anecdotes give the cookbook warmth, while the recipes highlight the cuisine’s signature mix of sour, salty, sweet and savory flavors.

Blending heartfelt memoir with deeply comforting recipes, “The Korean Vegan” transforms plant-based cooking into a powerful exploration of family, identity and heritage. Joanne Lee Molinaro pairs emotional reflections on immigration and generational sacrifice with vibrant vegan takes on Korean staples such as jjajangmyun, kimbap and Korean barbecue. Rather than feeling like substitutions, the recipes celebrate the richness and adaptability of Korean cuisine while remaining manageable for home cooks. And true to Molinaro’s personal and reflective writing, the book is far more than a collection of recipes — it’s a moving meditation on culture, resilience and the stories we carry through cooking.

“Sweet Farm!” captures Molly Yeh’s signature approach to baking: joyful, whimsical and deeply personal. Drawing inspiration from her Chinese and Jewish heritage, Midwestern farm life and love of old-school desserts, Yeh fills the book with inventive treats like frosted tahini cookies, funfetti cake and black sesame babka. Yeh brings the same upbeat warmth and approachable creativity from her other books “Molly on the Range” and “Home Is Where the Eggs Are,” encouraging bakers to embrace imperfection and have fun in the kitchen. Filled with desserts that balance playful flavors with comforting familiarity, the book is ultimately a celebration of sweetness in every sense of the word.

Rather than simply offering recipes, Sohla El-Waylly’s “Start Here” teaches readers how to think like confident cooks. Through both savory (charred lemon risotto, crispy-skinned salmon with radishes and nuoc cham) and sweet (fruity-doodle cookies, fallen chocolate soufflé cake) dishes, El-Waylly breaks down foundational techniques and explains the “why” behind each step with clarity and her signature wit and humor. Blending global flavors with practical kitchen education, “Start Here” is an empowering guide for curious home cooks looking to build confidence and creativity in the kitchen.

In “Mooncakes and Milk Bread,” Kristina Cho blends Chinese bakery classics with modern baking techniques in a collection that feels both nostalgic and beautifully contemporary. Recipes like pineapple buns and pork floss and seaweed pull-apart rolls showcase the savory-sweet flavors found in Chinese bakeries, while mooncakes and almond cookies celebrate beloved family traditions. Cho’s writing is warm and encouraging, making intricate recipes feel approachable for home bakers of all skill levels. Thoughtful cultural context and stunning photography give the book an intimate, inviting feel that’s as comforting as the pastries themselves.

Sonoko Sakai offers an exploration of everyday Japanese cuisine rooted in seasonality and simplicity. She starts by going over the essential building blocks, including what to stock in your pantry and foundational techniques for making noodles and cooking rice. Recipes such as soba salad with lemon-white miso vinaigrette and Japanese chicken curry highlight the quiet elegance of home cooking while emphasizing mindful preparation. Sakai’s writing is reflective and transportive, drawing from family traditions and her upbringing in Japan and California.

Centered around vegetables and her immigrant father, “Tenderheart” showcases Hetty Lui McKinnon’s thoughtful, ingredient and heritage-driven approach to food. Dishes such as soy butter bok choy pasta and carrot-vermicelli buns highlight the creative potential of everyday pantry staples and veggies. McKinnon draws from her Chinese Australian background to create dishes that feel fresh, nourishing and quietly inventive. Her reflective writing adds warmth throughout the book, encouraging readers to cook intuitively and embrace vegetables as the heart of the meal.

Written by mother-daughter duo Juliana Evari Suparman and Patricia Tanumihardja, “Mortar & Pestle” offers an accessible introduction to Indonesian cooking through recipes that balance bold flavors with home cook-friendly techniques. Dishes like Javanese beefsteak and tamarind vegetable soup showcase the rich aromatics and regional traditions that define Indonesian cuisine. Tanumihardja’s friendly, informative writing gently guides readers through the ingredients while highlighting the cultural stories behind the food. Designed with beginners in mind, the cookbook creates an inviting entry point into one of Southeast Asia’s most vibrant culinary traditions.

Alana Kysar’s “Aloha Kitchen” captures the diverse mix of cultures and flavors that define Hawaiian home cooking. Recipes like mac salad, butter mochi and shoyu chicken celebrate the islands’ blend of Japanese, Filipino, Chinese and native Hawaiian influences, creating a cookbook filled with comforting, crowd-pleasing dishes. The Maui native weaves together history, local knowledge and personal stories along with breathtaking photography to build an intimate tribute to the foods of her home state.

Equal parts whimsical and nostalgic, “Mayumu” turns Filipino flavors into modern desserts that feel playful without losing their emotional roots. Abi Balingit fills the book with treats that blend classic Filipino ingredients with internet-era creativity — think adobo-spiked chocolate chip cookies, ube macapuno molten lava cakes and the eye-catching halo-halo baked Alaska on the book cover. Balingit’s desserts invite readers to experiment with pandan, coconut and ube in ways that feel approachable and fun.

Widely considered a classic, Madhur Jaffrey’s “An Invitation to Indian Cooking” introduced generations of American home cooks to the depth and diversity of Indian cuisine. The 160+ recipes cover everything from appetizers to desserts, plus the everyday staples like dal, chutneys and pickles. Even decades after its original publication, the cookbook remains remarkably inviting and timeless, offering readers a practical and personal guide — the 50th anniversary edition features Jaffrey’s own illustrations — to Indian home cooking.