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Alan Wong's New Wave Luau: Recipes from Honolulu's Award-Winning Chef
 
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Alan Wong's New Wave Luau: Recipes from Honolulu's Award-Winning Chef [Englisch] [Gebundene Ausgabe]

Alan Wong (Autor), John Harrisson (Autor), Danna Martel (Fotograf)
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Produktinformation

  • Gebundene Ausgabe: 224 Seiten
  • Verlag: Ten Speed Press; Auflage: illustrated edition (1. Juni 1999)
  • Sprache: Englisch
  • ISBN-10: 0898159636
  • ISBN-13: 978-0898159639
  • Größe und/oder Gewicht: 22,9 x 2,3 x 28,2 cm
  • Durchschnittliche Kundenbewertung: 5.0 von 5 Sternen  Alle Rezensionen anzeigen (3 Kundenrezensionen)
  • Amazon Bestseller-Rang: Nr. 1.479.371 in Englische Bücher (Siehe Top 100 in Englische Bücher)

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John Harrisson
John Harrisson
Alan Wong
Alan Wong

Produktbeschreibungen

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Alan Wong's New Wave Luau is a glamorous book full of color photos that convey the complexity of his lush and exciting cooking. It is also alive with Chef Wong's passion for his Asian heritage and that of the Hawaiian Islands, where his restaurant has three times been selected Best Restaurant of the Year by Honolulu magazine.

Chosen Best Regional Chef for the Pacific Northwest in 1996 by the James Beard Foundation, Wong is a master of multicultural cooking. Called Hawaiian Regional Cuisine, his dishes fuse local ingredients and traditions with foods and techniques from Europe, Latin America, and Asia. Taking the succulent meat from whole Kalua Pig, pit-roasted luau style, he uses it in a risotto dotted with corn and crunchy water chestnuts, then enriched with truffle butter. He also features this smoky pork in nachos built on crunchy taro chips, topped with chile-spiked guacamole.

As you feast on the photos, it is almost possible to taste the artistic creations depicted, each one dense with contrasting flavors and textures. His Surf and Turf, for example, features grilled beef tenderloin and a Kona lobster tail wrapped around a scallop. They are served with a roasted potato topped with wasabi-spiked mashed potatoes. This potato sprouts leaves of tat soi, an Asian green, and spiraling antennae of fried linguini. Grilled marinated mushrooms and asparagus add to the plate, which is drizzled with a sauce combining cream, truffle butter, and soy vinaigrette. Then it is ringed with shining dots of basil oil and finished with a sprinkling of chives and diced tomato.

Lest this strenuous cooking intimidate you, it is easy to make Wong's Asian Guacamole flavored with ginger and sake, Five Spice Risotto rich with shiitake mushrooms, and Asian Ratatouille, unexpectedly enhanced with oyster sauce and sesame oil. Each adds immeasurably to a meal of grilled fish or store-bought roast chicken.

Anyone with an ice-cream maker must try the recipes for tropical Guava, Lychee-Ginger, and Mango Lime ice cream, and a quartet of memorably exotic, liquored sorbets. --Dana Jacobi

Kurzbeschreibung

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 Brûlée, 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 Appétit“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.
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    Die hilfreichsten Kundenrezensionen
    Alan Wong Shares His Secrets! 28. Dezember 1999
    Format:Gebundene Ausgabe
    This beautiful book is loaded with exciting recipes that will make you famous at your next dinner party.

    The best recipe book I've ever bought. You'll be more than satisfied with this creation. If only everyone could cook like Alan Wong. Here's your chance!

    War diese Rezension für Sie hilfreich?
    alan wong's masterpiece 26. November 1999
    Format:Gebundene Ausgabe
    Alan Wong does a great service to all of the culinary professionals out there such as myself by nearly creating a cuisine. His interpretations of hawaiian regional cuisine meld flavors together like no other....each recipe is described for the layperson and the pictures of the final products make one's mouth water. BUY-THIS-BOOK!
    War diese Rezension für Sie hilfreich?
    Format:Gebundene Ausgabe
    There are very few cookbooks worth paying full price for -- this one is worth double the full price! Alan Wong has been WOW-ing local residents and visitors to Hawaii for years and now with this book he will "WOW" you! Chef Wong is of Japanese-Chinese-Hawaiian ancestry and uses this to build on his classical french training (under Andre Soltner at Lutece). His recipes produce foods that "explode" and excite the palate, oft-times blending complex flavors and other times producing multi-waves of flavors. This is food the way it is meant to be and taste! And for those not familiar with Chef Wong's accomplishments, he began his career at Kapiolani Community College in Honolulu, (where he later returned to instruct) did his apprenticeship at the prestigious Greenbrier Resort (West Virginia), worked at Lutece in New York, then returned to the Big Island of Hawaii where he was a former Chef of the five diamond Mauna Lani Bay Resort on the Big Island of Hawaii. Alan is now owner of his own restaurant, Alan Wong's Restaurant, where he showcases local talent and pays tribute to his heritage. Aloha & Mahalo Chef on a much awaited and fabulous cookbook. I miss cooking with you and eating your food !!
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