Cover image for The Haliʻimaile General Store cookbook : home cooking from Maui
Title:
The Haliʻimaile General Store cookbook : home cooking from Maui
Author:
Gannon, Beverly, 1949-
Personal Author:
Publication Information:
Berkeley, Calif. : Ten Speed Press, [2000]

©2000
Physical Description:
xix, 204 pages : color illustrations ; 27 cm
Language:
English
ISBN:
9781580081702
Format :
Book

Available:*

Library
Call Number
Material Type
Home Location
Status
Central Library TX724.5.H3 G36 2000 Adult Non-Fiction Non-Fiction Area
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Summary

Summary

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."


Author Notes

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.


Reviews 2

Booklist Review

Tourists returning from the Hawaiian Island of Maui bring back tales of a wonderful restaurant that's called a "general store." Owner Beverly Gannon has recorded her cuisine in The Hali'imaile General Store Cookbook. Gannon's cuisine makes use of the islands' tropical bounty and prepares them with a very contemporary sensibility. Thus uku (gray snapper) receives an ancho chile marinade and a bed of corn salsa with ginger cream. Gannon helpfully offers substitutions for ingredients not likely to appear in mainland supermarkets. Her chocolate macadamia nut pie should prove a winning dessert for the chocoholic.


Library Journal Review

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. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.


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