Annotations:
In a unique triumph of East-West style, this new cookbook showcases Wong's signature blend of Pacific-Rim styles. His genre-bending fare combines Western culinary techniques with the flavors of China, Japan, Hawaii, and beyond--with tantalizing and innovative results.

Publisher's Remarks:
Now in Paperback Born in Japan and raised on Honolulu, Alan Wong is one of Hawaii's top chefs and a major influence in creating a unified and distinctive regional cuisine. Wong led the way in capturing the essential flavors and exceptional cultural diversity of his home, earning him a prestigious James Beard nomination for Best Regional Chef. In a unique triumph of East-West style, ALAN WONG'S NEW WAVE LUAU showcases Alan's signature blend of Pacific-Rim styles. His genre-bending fare combines Western culinary techniques with the flavors of China, Japan, Hawaii, and beyond--with tantalizing and innovative results. With delicacies such as Lobster Won-Ton Ravioli in a Curry Potato Sauce and Kona Mocha Brulee, ALAN WONG'S NEW WAVE LUAU delivers these incredible indulgences to the home cook. More than 20,000 copies sold in hardcover.Reviews" A] leading practitioner of Hawaiian regional cooking. Wong is renowned for transforming island staples . . . into elaborately presented fare."--Bon Appetit"Alan Wong is the master blaster of Hawaiian eats . . . using the basic building blocks of native Hawaiian luau cooking . . . to construct a devastatingly delicious alternative universe of his own."--Gourmet

Product Detail:

Author: Wong, Alan

With: Harrisson, John

Photographer: Martel, Danna

Publisher: Ten Speed Pr,

Content Language: English

Book,

Paperback: 196 pages

Weight: 2.15 lbs.

Dimensions: L: 10.92 in. x W: 8.98 in. x H: 0.59 in.

Comes with Illustrations