Merriman Preps for Launch of First Cookbook
Well-known Big Island chef Peter Merriman is preparing for the December 2015 launch of his anticipated cookbook, “Merriman’s Hawai’i, The Chef, The Farmer, The Food, The Island.”
This book will be the first release for Merriman who has spent the past 25 years on the Big Island shaping cuisine and agriculture.
Along with 75 signature recipes, Merriman will take culinary aficionados on a journey through his life of food, from learning about local foods in a hotel employee cafeteria to interactions with farmers and ranchers who have influenced the farm to table culture.
“I wrote this book to share some of my experience of Hawai’i. There is so much more here than beautiful beaches,” said Merriman. “There’s also the depth of culture and society, the farmers and ranchers and the food. We want people to know and appreciate that. My heroes have always been farmers, and this book is as much a tribute to them as it is to the people and cuisine of Hawai’i.”
Recipes in the book were handpicked by Merriman for cooks of all skill levels. Among the book’s chapters are “Cooking Like A Local,” “Plantation Poultry Classic, “Pacific Currents,” and “Out of The Ground and Off The Vine.”
With more than a quarter century of tried and true recipes, Merriman added in not only culinary dishes from the restaurant, but also trusty favorites he prepares in his own home.
The book will be released in December and can be purchased at Merriman’s Restaurant, Monkeypod Kitchen, or online.