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Maui Onion Cookbook Paperback – July 1, 1996

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Product Details

  • Paperback: 96 pages
  • Publisher: Celestial Arts (July 1, 1996)
  • Language: English
  • ISBN-10: 0890878021
  • ISBN-13: 978-0890878026
  • Product Dimensions: 5 x 0.4 x 6 inches
  • Shipping Weight: 3.5 ounces (View shipping rates and policies)
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Best Sellers Rank: #2,871,277 in Books (See Top 100 in Books)

More About the Author

Barbara Santos is the marketing director of the San Francisco Writers Conference and the San Francisco Writing for Change conference. She has worked with major authors for more than two decades...and seen the changes in publishing first-hand.
All of her books have Hawaiian themes. (She lived on Maui for 15 years and was co-director of the Maui Writers Conference for many years.) She is the author/editor of two cookbooks--Maui Tacos Cookbook and The Maui Onion Cookbook. Barbara and writing partner, Mark Ellman, are currently promoting Practice Aloha, a book featuring 150 stories and 16 recipes from people who want to share what it means to live life with aloha. The stories come from a wide range of people from Fleetwood Mac's Mick Fleetwood to Hawaii Governor Neil Abercrombie! The introduction is by Dr. Wayne Dyer.

Customer Reviews

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Most Helpful Customer Reviews

8 of 9 people found the following review helpful By A Customer on May 11, 2001
Format: Paperback
I found this cookbook to be one of those perennial books that keep giving year after year. The recipes, though gourmet and exquisitely flavorful, are simple to prepare and the ingredients easy to find. It serves as a reminder of those wonderful days vacationing on Maui. The author has compiled the recipes of many fabulous chefs from Maui as well as some of her own. We brought home lots for friends.
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By Pam Frydman on July 27, 2010
Format: Paperback Verified Purchase
The Maui Onion Cookbook by Barbara Santos is a great addition to my kitchen. The book is small and practically fits in my hand. It has a unique shape that makes me smile. The recipes are straightforward and inviting. The book is laid out well and Barbara credits her sources.

Like Barbara, I grew up eating raw onion with bread. She enjoyed it best with salt and pepper between two slices of white Wonder Bread (see page 5) and I enjoyed it best open face, with salt on a piece of rye bread.

If you haven't cooked with a Maui onion or eaten one in a restaurant, you will want to when you see the recipes in this wonderful cookbook.
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