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The Hali'imaile General Store Cookbook: Home Cooking from Maui by [Gannon, Beverly, Friedman, Bonnie]
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The Hali'imaile General Store Cookbook: Home Cooking from Maui Kindle Edition

4.3 out of 5 stars 27 customer reviews

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Length: 226 pages Word Wise: Enabled Enhanced Typesetting: Enabled
Page Flip: Enabled
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Editorial Reviews

From Booklist

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. Mark Knoblauch
Copyright © American Library Association. All rights reserved

Review

"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

Product Details

  • File Size: 22742 KB
  • Print Length: 226 pages
  • Publisher: Ten Speed Press (December 31, 2013)
  • Publication Date: December 31, 2013
  • Sold by: Random House LLC
  • Language: English
  • ASIN: B00DTEMXEU
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Enabled
  • Lending: Not Enabled
  • Enhanced Typesetting: Enabled
  • Amazon Best Sellers Rank: #716,785 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Customer Reviews

Top Customer Reviews

Format: Hardcover
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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By A Customer on September 30, 2001
Format: Hardcover
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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Format: Hardcover Verified Purchase
We spent some time on Maui a few years ago and visited the General Store. It was a real treat... especially the excellent food! So, when we saw this book on Amazon, we knew that we had to get it, hoping to recreate some of our favorites. Upon receiving the book, we found it filled with excellent recipes that were easy to make, beautiful photos and wonderful stories. Sadly, we cannot recreate some of those famous recipes because we don't have access to some ingredients here in the landlocked Midwest; but, that doesn't stop us from trying to escape back to the islands.
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Format: Hardcover
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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Format: Hardcover Verified Purchase
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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Format: Hardcover Verified Purchase
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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Format: Hardcover Verified Purchase
Living on the mainland is hard, especially when it comes to not being able to eat local foods! This book really help with making dishes that I used to eat on Maui. This shipper shipped fast! Very pleased
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Format: Hardcover Verified Purchase
We wanted recipes for great food that also featured ingredients we have in Hawaii; quite a few do. So far we've tried about four of the recipes and have been quite satisfied. Despite the age of the book, the dishes are fresh and interesting; not dated. A good testimony to the eponymous restaurant. Bon appetit!
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