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21 of 23 people found the following review helpful
on February 10, 2001
For those fans of Bev Gannon who have eaten at the upcountry Maui restaurant, first the bad news: the recipie for the crab dip on boboli is not included here. What's worse is the way Gannon teases the reader with this, sending you to four different pages before she tells you that she will take that recipie to her grave. For the good news, though, there are plenty of other tempting dishes here, many of them HGS "classics", such as the Chinese Chicken Salad and the Chocolate Macademina Nut Pie. Particularly enticing for special occasions are the Salmon Studel (her daytime wedding entree from her catering days) and the Herb Roasted Filet Mignon with Grilled Jumbo Prawns and Mushroom Ragout. I'm also excited about the Chicken with Artichokes, Sundried Tomatoes, and Pine Nuts as well as the pasta dishes and desserts! Almost all recipies rely on fresh fruit and/or Asian ingredients, and as we can expect from a Maui restaurant, fresh fish features prominently. Although some of the dishes seem straightforward and even simple (particularly the soups), many of the entrees have long lists of ingredients that will be more appropriate for weekend than weeknight cooking. Still, the contents are unique and unusual, and this cookbook promises to add at least one unforgettable dish to your repertoire. The dishes are also arranged by season, a format some cookbook lovers do not prefer. Still, if you're a fan of the restaurant and can't get there often, this is great reminder of a special dining experience. If only it included the crab dip....
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9 of 10 people found the following review helpful
on September 30, 2001
The Portuguese Bean Soup recipe is really the best I've ever had.
The book is broken down by seasons which I found to be more authenic as well as easy to use. Most people don't realize that Hawai'i does indeed have seasons-other than the tourist season.
My step-father, a native of Hawai'i, and I have had much fun shopping for some of the ingredients here on the "mainland". We have been able to find just about everything to make several of the recipes (and neither of us live in a large town).
For some great Portuguese Bean Soup, you have to get this book!
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3 of 3 people found the following review helpful
Gannon was one of the founding members of Pacific Rim Cuisine in Hawaii, which takes advantage of local ingredients in creating a fusion of East and West. Her cookbook typifies that type of cuisine. My favorite recipes are the desserts, especially the lilikoi tart. Wonderful book, beautiful photos, but don't buy it solely for the crab boboli dip recipe, because it is NOT in there!
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3 of 3 people found the following review helpful
on March 31, 2009
I loved the recipes in this book, the layout etc. but thought it was strange that while there are some lovely photos of the finished recipes, there were also a lot of photos of just flowers. That's nice, I guess, they looked like native vegetation but if you were going to put a photo in that spot, why not a photo of the food? Other than that, great purchase and fast shipping!
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2 of 2 people found the following review helpful
on April 9, 2008
I collect cookbooks, and play in the kitchen daily. This is the only one that stays on the counter! LOL A must have! Loaded with the most mouth watering~unique dishes of any cookbook I own~PLUS loaded with full color photos of food~Hawaii~etc with personal stories from author that make it a Great read whether using recipes or not! But , you would be crazy NOT to use the recipes....too very hard to pick a favorite! Go Bev! You rock, girl!
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2 of 2 people found the following review helpful
on May 12, 2007
If you've ever been to the Hali'Imaile General store, you know this is going to be good. It's a great souvenir of your trip, even if you can't cook. The photos of the restaurant are wonderful as are the little opening stories Bev writes before each chapter begins. You do need to know a bit about cooking for some of the recipes.
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1 of 1 people found the following review helpful
on February 22, 2015
Overall, I really like Beverly Gannon's recipes. However, I do find shortcomings in the cookbook: I would much prefer if she'd included more photos of the completed recipes and less generic photos of Hawaii, kitchen countertops displaying fruits, etc. I need to know what my finished product is supposed to look like! I'm an experienced cook/baker, but I find her directions a bit sketchy sometimes: In her Pina Colada Cheesecake recipe, she calls for "chopped pineapple." Does she want a fine chop, medium chop, pineapple chunks chop? I shouldn't have to guess. And in this same recipe, the small pineapple-shaped cookie recipe that she refers you to (for decoration) presents some issues: The dough is far too sticky with the amount of flour the recipe calls for, even after chilling for 1 - 2 hours. It would be helpful if she mentioned the SIZE of the pineapple cookie cutter she uses.....4"? 2"? Without a photo of the finished cheesecake, sho knows? And if the cookies are baked for 20 minutes at the temperature she suggests, you'll end up with 2 trays of totally brown, over-baked, dry "pineapples." Issues like these make me wonder about her "test kitchen" and whether I'll encounter more glitches as I try her recipes I haven't tackled yet. Or perhaps there are typos in the book (ingredient amounts and baking temps and time) that weren't caught before publication?
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on January 9, 2013
My first review on Amazon. I've had this cookbook for over a decade and it has stood the test of time. Everything I've made from this cookbook has tasted fantastic! 90% of the recipes are stunningly simple. Beverly Gannon knows how to write a recipe that is super easy to follow. Preparation and cooking just flows. And the results are fantastic! You have to like a slightly sophisticated and fancy taste, but if you want more than the standard comfort food, this is it. Most things are a sort of Pacific/TexMex fusion. Believe it not it works. I like plates with a little 'zing'. Beverly brings that in with her TexMex background. Or influences from the far east Pacific, like Thailand. But it's not Thai, or TexMex. It is totally unique. And delicious! At the risk of being redundant, I will say again how EASY these recipes are to follow. The only complex part is making sure you have the selection of Asian ingredients that are frequently called for. When I first bought the book, I went through every recipe, page by page, and wrote down all the special Asian ingredients. Then I went to my local Asian market and bought them all. That freed me up to be able to make anything in the book as all the remaining ingredients are readily available at any reasonable market.
The plates really are quite unique, without being challenging at all to the taste buds. Just delicious!
I cannot recommend this cook book enough. My title says it all. Best cookbook I've ever had!
(I did buy my first copy right at the restaurant in Maui. But have bought copies since as gifts and her subsequent cookbook all through Amazon. If you get to Maui go to the restaurant. It will be one of your best meals on the island, if not in your life.)
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1 of 1 people found the following review helpful
on April 7, 2008
I love love love this cookbook! I have purchased it for myself and as gifts for my "foodie" friends. Been fortunate enough to eat at the restaurant when visiting Maui. Beautiful pictures and lots of wonderful recipes.
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on September 18, 2009
This is a really great cookbook reflecting beautiful, upscale preparations and presentations for every day, local style food items. I recommend it for those who are home chefs in their own right, and already have a passion for cooking and enjoy the process of making great food. I borrowed this book from the library so many times, then finally bought it. Great sauces; great flavors and Pacific Rim ingredient combinations. While now a few years old, it is a classic for anyone who can appreciate Hawaii's Island Star Chef's and the perfect flavors and methods they collaborated on as a culinary community to create this island food movement, now well integrated into the everyday food scene in the islands. Chef Bev Gannon, author of this book, is one of my favorite chefs; her restaurant quality recipes are made simple enough for home use, yet yield great return. I also love the culinary talents of Island Chefs' Russel Siu of "3660, On The Rise", Alan Wong.. of many Alan Wong cookbooks, and Jean Marie Josselin who put out a decade+ classic titled, "A taste of Hawaii". All are wonderful editions, and additions to a good cook's library.
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