Item Description
The Blue Tomato: The Inspirations Behind the Cuisine of Alan Wong
The Blue Tomato 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.
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.
Chef Alan Wong Wong is a founding member of the Hawaii Regional Cuisine Chefs, an organized group that works with Hawaii’s farmers, fishermen and ranchers. He was named one of 13 Rising Star Chefs in America by the Robert Mondavi Winery for culinary excellence. He is a James Beard Award winner for Best Chef: Pacific Northwest 1996. Chef Wong's self named restaurant "Alan Wong's" is a six-time winner of the Hale ’Aina Award as the state’s “Restaurant of the Year” and is also a six-time winner of the Ilima Award as Hawaii’s “Favorite Restaurant of the Year." He has also guest judged on "Top Chef" and also cooked a luau for the White House.
Item Special Note
The Blue Tomato is co-authored with Arnold Hiura (See auction item for autographed Kau Kau book item# Gifts25)
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