The Blue Tomato

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The Blue Tomato: The Inspirations Behind the Cuisine of Alan Wong

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  • The Blue Tomato: The Inspirations Behind the Cuisine of Alan Wong (Back Cover)
  • The Blue Tomato: Table of Contents
  • Chef Alan Wong's famous Whole Tomato with Li Hing Mui Dressing
  • The Blue Tomato: Chapter One opening
  • "Wongism": The Process is More Important Than the Destination

Details

More than a decade 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. Featuring more than 200 recipes in 70 elegant dishes, from Coconut Butter Poached Lobster to Unagi Roulade to Wagyu-Wrapped ‘Ahi, The Blue Tomato: The Inspirations Behind the Cuisine of Alan Wong shares the stories behind the recipes, revealing the fun and philosophy of creative cooking.

Not simply 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.

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.

Winner, 2012 International Association of Culinary Professionals (IACP) Cookbook Award, “Chefs and Restaurants” category

Winner, 2013 Hawaii Book Publishers Association Ka Palapala Po‘okela Book Award, Excellence in Cookbooks.

Hardcover with dustjacket; 284 pp
Author: Alan Wong with Arnold Hiura
Release Date: December 2010

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