Chef Peter Merriman Debuts Cookbook

Peter Merriman picking produce. Photo Courtesy of Merriman’s Hawai’i.

Fans of Chef Peter Merriman and Merriman’s Restaurants can soon experience the food and people of Hawaiʻi through “Merriman’s Hawaiʻi, The Chef, The Farmer, The Food, The Islands” (Story Farm, December 2015). The cookbook is the first compilation for Merriman, known as “The Pioneer of Hawaiʻi Regional Cuisine.”  It gives readers a glimpse of Hawaiʻi through the eyes of the chef and restaurateur who has helped shape the cuisine and agriculture of Hawaiʻi for more than 25 years.

Through 75 signature recipes, Merriman’s Hawaiʻi shares tales of the acclaimed chef’s early days in the islands, from learning about local foods in the hotel employee cafeteria to his interactions with the farmers and ranchers who have shaped and influenced the islands’ farm to table culinary culture.

“I wrote this book to share some of my experience of Hawaiʻi. There is so much more here than beautiful beaches,” explains 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 Hawaiʻi.”

Written for cooks of all skill levels, the recipes were handpicked by Merriman and are intended to be fun and easy, and reflect life in Hawaiʻi. Chapters such as “Cooking Like A Local”, “Plantation Poultry Classics”, “Pacific Currents” and “Out of The Ground and Off The Vine” feature more than a quarter- century of Merriman’s most coveted recipes, along with personal favorites he makes at home for family and friends.

“Merriman’s Hawaiʻi, The Chef, The Farmer, The Food, The Islands” ($39.95) will be available to buy for $39.95 beginning December 2015 at Merriman’s and Monkeypod Kitchen Restaurants throughout Hawaiʻi and online here.

With restaurants on Hawaiʻi Island, Maui, and Kauaʻi, Merriman’s showcases 90% locally grown and raised products, fresh authentic regional cuisine, and menus that change daily and seasonally.