Celebrating the Art of the Possible...Chef Alan Wong Releases New Cookbook: "The Blue Tomato"

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With his East-West blend of ethnic cooking styles and fresh Island ingredients, Chef 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.

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 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.

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.

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: The Inspirations Behind the Cuisine of Alan Wong" is priced at $40.00 (ISBN 978-1-9356900-7-8) and will be available at bookstores, other retail outlets and online booksellers at the end of December 2010, or direct from the publisher immediately at http://www.thebluetomato.net.

Connect with "The Blue Tomato" via Facebook (http://www.facebook.com/TheBlueTomato) or via Twitter (@bluetomato808).

Watermark Publishing is a Honolulu, Hawaii, book publishing company. Established in 1999, Watermark Publishing has produced a number of award-winning books, including children's books, memoirs, biographies and cookbooks, specializing in titles that celebrate Hawai'i's unique, "mixed-plate" culture.

Contact Watermark Publishing, 1088 Bishop St., Suite 310, Honolulu, HI 96813; (808) 587-7766; toll-free (866) 900-BOOK; fax (808) 521-3461; sales(at)bookshawaii(dot)net; http://www.bookshawaii.net.


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