The second printing of The Advertiser's "The Island Plate: 150 Years of Recipes and Food Lore From The Honolulu Advertiser," by food editor Wanda Adams, has arrived in Honolulu. The Island Heritage book, a history of Hawai'i foodways as revealed by a review of the newspaper back to 1856, is on sale for $20 at The Advertiser's information desk, which is open from 8:30 a.m. to 4:30 p.m. weekdays. Books also can be ordered online (additional mailing fee) at www.honoluluadvertiser.com. Look for the link on the bottom right of the home page that says "Shop," then click on "Buy Wanda A. Adams' 'The Island Plate.' "

The first printing of 10,000 books sold out within days of arrival. The new printing is 6,000 copies.

ACHIEVING A DREAM

MERRIMAN'S INGREDIENTS 90% LOCAL

Merriman's Restaurant has achieved a goal that seemed an unachievable dream when chef/founder Peter Merriman helped found the Hawai'i Regional Cuisine group 15 years ago: Ninety percent of the produce, fish and meats they use are local. The ratio for most restaurants in the Islands is the reverse.

The restaurant's new chef, Neil Murphy, is working with Merriman to create new dishes using lamb from Kahua Ranch, Big Island goat cheese, greens from Hirabara Farm and so on. The restaurant, in Waimea on the Big Island, has a new holiday catering menu featuring dishes such as Mauna Kea Chevre and Mango Quiche, and Hamakua Mushroom Duxelle. Information: www.merrimanshawaii.com.