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 a bold, beautiful look at what's next in contemporary cuisine. More than just a cookbook, The Blue Tomato is a testament to Alan Wong's conviction that anything is possible in today's culinary arena with the right mix of creativity, persistence ...
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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 a bold, beautiful look at what's next in contemporary cuisine. More than just a cookbook, The Blue Tomato is a testament to Alan Wong's conviction that anything is possible in today's culinary arena with the right mix of creativity, persistence and innovative thinking. Chef Alan presents a fresh, new approach to cooking and menu planning an indispensable guide for the home cook and, at the same time, a collector's-edition blueprint for the evolution of contemporary cuisine. Featuring more than 200 recipes in 70 elegant dishes, from Coconut Butter Poached Lobster to Unagi Roulade to Wagyu-Wrapped 'Ahi, The Blue Tomato shares the stories behind the recipes, revealing the fun & philosophy of creative cooking.
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