Celebrating the Art of the Possible…

Eleven years after publishing his much-acclaimed first cookbook, Alan Wong’s New Wave Luau, Hawai‘i’s master chef has new stories to tell and fresh recipes to share. The Blue Tomato: The Inspirations Behind the Cuisine of Alan Wong features 70 memorable dishes representing the best of Chef Alan, his innovative menus and the creative chefs and staff members who make up the next generation of the Alan Wong’s Restaurants family.

With his East-West blend of ethnic cooking styles and fresh Island ingredients, Alan Wong is a tireless ambassador for Hawai‘i Regional Cuisine and a leader in America’s farm-to-table movement. Now this James Beard Award winner celebrates the art of the possible in The Blue Tomato: The Inspirations Behind the Cuisine of Alan Wong—a bold, beautiful look at what’s new in contemporary Island cuisine.

More than just a cookbook, The Blue Tomato is a testament to Alan Wong’s conviction that anything is possible in today’s world—with the right mix of creativity, persistence and innovative thinking. This 284-page book is a personal journey with Chef Alan, featuring some of his own photography, travel anecdotes and the sources of his inspiration. It is an indispensable guide for the home cook and, at the same time, a remarkable resource for the serious cook or professional seeking the how and why of Chef Alan’s culinary techniques and creative process.

With stunning food photography and more than 200 individual recipes, The Blue Tomato reveals a glimpse into the inner workings of his restaurants and philosophies. Here are updates of time-proven favorites, inventive new ideas and contemporary twists on the multi-ethnic dishes of Hawai‘i.

A founding chef and renowned master of Hawai‘i Regional Cuisine, Alan Wong is known the world over for his creative, cutting-edge cuisine. A 1996 winner of the James Beard Award, he is a tireless ambassador for Hawai‘i Regional Cuisine and a leader in America’s farm-to-table movement. Chef Alan has served as a judge on the Top Chef television show and made guest appearances on the Food Network, the Travel Channel and the Public Broadcasting System. He worked previously at The Greenbrier in White Sulphur Springs, West Virginia, Lutèce in New York City and The CanoeHouse on the Big Island of Hawai‘i. In 1995 he opened Alan Wong’s Restaurant—now Alan Wong’s Honolulu—and, in 1999, The Pineapple Room by Alan Wong, also in Honolulu. The Blue Tomato is his second cookbook.

The Blue Tomato is published by Watermark Publishing of Honolulu.

Author: Alan Wong with Arnold Hiura
Release Date: December 1, 2010
Retail Price: $40.00
Hardcover, with dustjacket; 284 pages
ISBN 978-1-9356900-7-8

© 2010 Watermark Publishing

All rights reserved. No part of this book may be reproduced in any form or by any electronic or mechanical means, including information retrieval systems, without prior written permission from the publisher, except for brief passages quoted in reviews.

Photography by Alan Wong, David Murphey (Perfekt Photo) and Yasuo Kondo (courtesy of Watabe Wedding Co. and Amana Group)

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