From Oven Kalua Pig to Huli Huli Chicken, Macadamia Nut Crisps to Kona Coffee Ice Cream Pie, Best of the Best from Hawaii Cookbook: Selected Recipes from Hawaii's Favorite Cookbooks (288 pages, ringbound, $16.95) is a comprehensive collection of the state's most popular recipes.

More than 300 recipes selected from sixty-three of Hawaii's leading cookbooks have been preserved within the pages of this edition in Quail Ridge Press' acclaimed Best of the Best State Cookbook Series. This distinguished Series is the culmination of editors Gwen McKee and Barbara Moseley's more than two-decade quest to Preserve America's Food Heritage, and represents the most comprehensive survey of regional cooking available.

McKee and Moseley began searching for Hawaiian cookbooks three years ago. "It's a long process," said Moseley. "Becoming aware of all the leading cookbooks in a particular state takes a lot of digging."

"We wanted to preserve and pass on the recipes that are so distinctively Hawaii" said McKee. "We discovered the state's cooking heritage by talking and tasting and testing, and we are thrilled to share what we learned...recipes that showcase the state's natural resources and native traditions."

A great variety of recipes were selected from cookbooks found on each island of the Aloha State. These cookbooks include contributions by renowned chefs, four-star restaurants, popular Junior League cookbooks, plus a sampling of delightful little community cookbooks that rarely gain recognition beyond their own communities.

The book also contains photographs, illustrations and trivia that will provide a fascinating insight into the state. For example, did you know that all the islands were formed by volcanoes?

A feature in the book that is particularly popular with cookbook collectors is the "Catalog of Contributing Cookbooks" section. This section contains a complete listing of contributing cookbooks along with a brief description and ordering information for each.

Best of the Best from Hawaii Cookbook may be available at bookstores, kitchen and gift shops, or it can be ordered online at www.quailridge.com, or by calling 1-800-343-1583. Call 1-800-343-1583 to request a free catalog that lists all the cookbooks in the Best of the Best State Cookbook Series.

About the Editors





Gwen McKee is co-founder (with her husband, Barney) and editor-in-chief of Quail Ridge Press, where she has dedicated the past twenty-five years to Preserving America's Food Heritage. She has authored and edited more than eighty-five cookbooks, with plans for more.

As Quail Ridge Press spokesperson, Gwen has made numerous appearances on QVC over the past seven years—since she won QVC's "Quest for America's Best" and sold out of Best of the Best from Mississippi Cookbook in two minutes. Gwen has a following of devoted customers who will buy any cookbook she produces. Her on-air presentations are always beautiful and the food irresistible.

On the rare occasion when she's not searching for, testing, and tasting the best recipes in the nation, Gwen enjoys golf, photography, writing, reading, traveling, and doing anything with her grandchildren. Gwen was born and reared in Baton Rouge, Louisiana, and educated at Louisiana State University where her major studies and interests were journalism, English, Delta Gamma, and Barney.

The proud parents of three grown children and seven grandchildren, Gwen and Barney live in Brandon, Mississippi, on a golf course in a people-friendly home with a BIG kitchen.


Barbara Moseley is co-editor of the Best of the Best State Cookbook Series and has been a part of the Quail Ridge Press family for more than twenty years. She has edited fifty cookbooks and counting.

Barbara has a genuine love for cooking and says she learned to cook from her mother, aunts, and uncles who were all great cooks. At college-age, she considered home economics her favorite subject and, in fact, that was when she purchased her first cookbook. Her favorite foods include fresh vegetables, especially those out of her own garden. And while she's not a big fan of sweets, she says, "A little chocolate never hurts."

When Barbara isn't in the kitchen, she enjoys golf, gardening, travel, and attending her grandchildrens' ballgames and activities.

She has been married to husband Lonnie for forty-five years and they have three children, Ben, Trey, and Meg (who she says are all "the light of my life"), and eight grandchildren. She was born in her grandmother's home in Florence, Mississippi, and has lived in Florence all her life. She is a member of First Baptist Church, Florence.

The Best of the Best from Hawai‘i Cookbook features Hawaiian cuisine like you've never seen it before — complete, concise, and delicious! Featuring over 300 of the state's best recipes from 63 contributing cookbooks, all tastes and varieties of Hawaiian cooking are represented. This harmony of outstanding recipes brings you the exotic, delicious "Aloha" taste of Hawaii!

All contributing cookbooks are listed with ordering information and prices.
The innovative cross-referenced index makes it easy to find your favorite recipes.
Every recipe is clearly and simply written. Anyone can use this book.
Photographs, illustrations, and interesting facts about the state makes you feel like you've been there yourself.

This is a wonderful cookbook to own! Please visit at www.quailridge.com to get a copy of the Best of the Best Cookbooks!