Alan Wong's New Wave Luau

Alan Wong's New Wave Luau Cover

Alan Wong's New Wave Luau

Recipes from Honolulu's Award-Winning Chef

By Alan Wong; John Harrisson; Danna Martel (Photographer)

Ten Speed Press, Hardcover, 9780898159639, 224pp.

Publication Date: June 1, 1999

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

"From the Trade Paperback edition.

About the Author
JOHN HARRISSON has co-authored cookbooks with many of America s leading chefs, including Mark Miller, Roy Yamaguchi, and Hubert Keller. He lives in Hawaii.

ALAN WONG is regarded as one of the best chefs in Hawaii. A winner of the 1996 James Beard Foundation s award for Best Regional Chef for the Pacific Northwest, he trained with legendary chef Andre Soltner at New York s Lutec before opening his own restaurant in Honolulu. "From the Trade Paperback edition.""