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

9 customer reviews
ISBN-13: 978-1935690078
ISBN-10: 1935690078
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The Blue Tomato: The Inspirations Behind the Cuisine of Alan Wong + Alan Wong's New Wave Luau: Recipes from Honolulu's Award-Winning Chef + Roy's Fish and Seafood: Recipes from the Pacific Rim
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Editorial Reviews

About the Author

A founding chef and renowned master of Hawaii 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 Hawaii 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 Hawaii. 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.

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Product Details

  • Hardcover: 284 pages
  • Publisher: Watermark Publishing (December 1, 2010)
  • Language: English
  • ISBN-10: 1935690078
  • ISBN-13: 978-1935690078
  • Product Dimensions: 9.4 x 11.8 x 1.1 inches
  • Shipping Weight: 3.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (9 customer reviews)
  • Amazon Best Sellers Rank: #1,022,841 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

11 of 14 people found the following review helpful By Aaron R. on December 5, 2010
Not only was the tasting menu at Alan Wong's restaurant in Honolulu one of the best meals of my life, this cookbook is impressive, innovative, and has beautiful pictures. He does a wonderful job fusing culinary influences from all over the world and creating a cuisine all his own.
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Definitly not an easy cook book but if you love Alan Wong's restaurant, you'll love this book. But then, I love to read cook books! Many of the recipes have three or four parts from other recipes and have some food items that may be difficult to find outside a large city. I think Alan Wong is one of the best chefs and the few dishes I cooked from the book turned out great, just a lot of work. Many of the recipes are from the restaurant and the wait staff was great to point out what page some of my favorite menu items were located on.
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By nancy Moss on February 7, 2013
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Love, love this cookbook and the info contained within its covers! It let's me create the great food we enjoy in his restaurants! I love the plating instructions because my plates come out almost as nice as they do in his restaurants.
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By C. M. Chapman on January 22, 2013
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based on his reputation I bought the book, not knowing if I would use it in the home kitchen. It is usable, Have not tried a lot of recipes yet but it opens up a new area for me. Trying to get a few under my belt and will report later.
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5 of 8 people found the following review helpful By Andrew on December 29, 2012
As a professional cook I had a hard time understanding the Blue Tomato. The recipes seem incomplete. Scratch that Alan Wong has made a book that is incomplete. Any line cook can tell that there are complete gaps in the recipes. How does one go from point A to E, while skipping c. This doesn't work and neither does this book. Also this book shows several methods that are unorthodox to an at home cook. Then it shows several of these with the process missing points. I just think this book fell short and the recipes were not tested as well as they should be.
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