Alan Wong's New Wave Luau: Recipes from Honolulu's Award-Winning Chef

by Alan Wong, John Harrison

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.

Genres: Cookbooks, Food

224 pages, Paperback

First published June 1, 1999

Reviews

[Liquidlasagna · Rating 5 out of 5]

Amazon Review

I have had the book for several years now and still return to it every now and then for a few inspirations and guides when researching new foods that I am interested in. This is a book for the serious cook. And then, once you get past the hard stuff it is all fun and adventure, really.

Hawaiian cuisine is a marvel of color, flavor and aroma. Of course seafood is king in any book of island recipes, and it should be. Alan Wong's New Wave Luau just jumps off of the page inviting the reader into the grocery store and the kitchen, and sometimes into the fishing boat.

What is New Wave Luau? Well, go to page 86 and cook the Steamed Opakapaka and Gingered Vegetables in Truffle Broth, and there you have it. Bringing Japan, Thailand, Hawaii and France together in one recipe without disturbing the wonderful quality and design of the food itself.

I recommend this book to anyone interested in understanding what makes the foods of the 21st century so in love with life and flavor. What is more important to food than advancing ideas of unity to the table so that others may learn to do the same? Alan Wong's New Wave Luau along with the writings of Sam Choy and Roy Yamaguichi do just that.

[Rachel · Rating 4 out of 5]

Gorgeous restaurant food pictures and yummy recipes! Unfortunately I couldn't make most of them unless I lived in Hawaii or a bigger city where I could get all the ingredients (and of course, had more money to buy said ingredients). This is the kind of cookbook where I'd rather go to the restaurant they are based off of instead of trying to do it at home. Some of the recipes I'd like to try include the Nori-wrapped Tempura Bigeye Tuna with Tomato-Ginger Relish and Soy Mustard Sauce and the Mixed Greens, Oranges, Fennel, and Herbs with Asiago and Lemon-Macadamia Nut Oil Vinaigrette. It also included a history of luau's, a glossary of terms used, how to cook basic ingredients such as stock and jus, and a biography of the author/chef.

[Brenda · Rating 3 out of 5]

I had wanted to buy this cookbook, but wanted to see it first. I found it yesterday in Barnes and Noble. It has gorgeous photos but most of the recipes seem far to exotic for me. So I didn't buy it.

[Kbg503 · Rating 3 out of 5]

His recipes are creative, innovative, and yet still remain familiar. But my palate just can't grasp it. Next time I'm back, I really need to dine at his place.

[Dray · Rating 3 out of 5]

Fantastic Hawaiian recipes, artistic and high end.