Books: Cooking by Cuisine -> Cooking American
Alan Wong's New Wave Luau: Recipes from Honolulu's Award-Winning Chef
Ten Speed Press
Published: August 1, 2003
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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 --This text refers to the
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 Brand#251;lée, ALAN WONG'S NEW WAVE LUAU delivers these incredible indulgences to the home
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