Hali'imaile General Store Cookbook: Home Cooking from Maui

Hali'imaile General Store Cookbook: Home Cooking from Maui

by Beverly Gannon, Bonnie Friedman
     
 

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Set on a pineapple plantation in up-country Maui, the Hali'imaile General Store has lured travelers for over a decade with its down-home, island-style cooking. Critics and diners rave about chef Beverly Gannon's rustic, hearty fare, and the restaurant is a fixture on "Best of Maui" lists. THE HALI'IMAILE GENERAL STORE COOKBOOK enables readers to bring the

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Overview

Set on a pineapple plantation in up-country Maui, the Hali'imaile General Store has lured travelers for over a decade with its down-home, island-style cooking. Critics and diners rave about chef Beverly Gannon's rustic, hearty fare, and the restaurant is a fixture on "Best of Maui" lists. THE HALI'IMAILE GENERAL STORE COOKBOOK enables readers to bring the spirit of Maui and its landmark restaurant into their own kitchen with over 100 recipes, accompanied by Beverly's warm, chatty narrative. For all those locals and out-of-towners who've begged Beverly for recipes over the years, she has this to say: "Well, folks, here's the book! And I hope every single copy gets food-stained, dog-eared, and, most of all, enjoyed."

Editorial Reviews

From the Publisher
"The Hali'imaile General Store is a vestige of the pineapple plantations era recast as an airy, peach-colored restaurant that serves a smashing version of Hawaiian cuisine....At some point during the meal I experienced a stunning, if subliterate and hardly original epiphany: Maui good." —David Herndon, Travel & Leisure"[Beverly Gannon] offers insight into why she created certain dishes or where she learned to make them." —Bon Appetit
Library Journal
Gannon's Hali'imaile General Store is actually a restaurant housed in the old general store/grocery of a pineapple plantation on the Hawaiian island of Maui. She opened "the store" 12 years ago as the center of a catering business, but her customers demanded that it be a restaurant, too, and that's what it very shortly became. While it started as a simple place, it is now a sophisticated restaurant. Although there are a few holdovers from the early days, most of the recipes in her cookbook are chef's recipes, "Hawai'i Regional Style" (the name for a special collaboration between top chefs and local growers): Sesame-Crusted Mahimahi with Coconut-Curry Cabbage, Macadamia Nut-Crusted Soft-Shell Crab, Seafood Martini with Wasabi-Ginger Cocktail Sauce. There are also lots of delicious desserts from Gannon's daughter, the pastry chef. For area libraries and others where restaurant books are popular. Copyright 2000 Cahners Business Information.

Product Details

ISBN-13:
9781580081702
Publisher:
Potter/Ten Speed/Harmony
Publication date:
12/28/2000
Pages:
224
Sales rank:
543,022
Product dimensions:
9.38(w) x 10.36(h) x 0.89(d)

Related Subjects

Meet the Author

BEVERLY GANNON, a James Beard Award nominee in 2004, is one of the founders of the Hawaii Regional Cuisine movement. In addition to being chef-owner of the Haliimaile General Store and Joe's Bar & Grill in Wailea, Gannon is the executive chef of Hawaiian Airlines, oversees Celebrations Catering, and was recently named the 2008 Hawaii Small Business Administration's Person of the Year. She is grateful to wake up every morning on the beautiful island of Maui, Hawaii.

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