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Alan Wong'S New Wave Luau: Recipes From Honolulu'S Awardwinning Chef
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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 Eastwest Style, Alan Wong'S New Wave Luau Showcases Alan'S Signature Blend Of Pacificrim Styles. His Genrebending Fare Combines Western Culinary Techniques With The Flavors Of China, Japan, Hawaii, And Beyondwith Tantalizing And Innovative Results. With Delicacies Such As Lobster Wonton Ravioli In A Curry Potato Sauce And Kona Mocha Brle, 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 Apptitalan 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
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- Q: How many pages does this cookbook have? A: This cookbook has two hundred twenty-four pages. It offers a variety of recipes and culinary insights from Chef Alan Wong.
- Q: What type of binding does this book have? A: This book is in paperback binding. This makes it lightweight and easy to handle while cooking.
- Q: What is the size of this cookbook? A: The dimensions are approximately eight point eight six inches in length, zero point six inches in width, and ten point eight seven inches in height. This size is convenient for kitchen use.
- Q: How do I prepare the recipes in this book? A: You follow the step-by-step instructions provided for each recipe. Chef Alan Wong shares techniques that blend Pacific-Rim flavors.
- Q: Is this cookbook suitable for beginners? A: Yes, this cookbook is suitable for beginners. The recipes are designed to be accessible while still offering a challenge.
- Q: What cooking techniques are covered in this book? A: This book covers a variety of cooking techniques, including frying, steaming, and baking. You'll find innovative methods that reflect East-West culinary fusion.
- Q: How do I keep this cookbook in good condition? A: To keep this cookbook in good condition, store it in a dry place and avoid exposure to moisture. Handle it with clean hands to prevent stains.
- Q: Is there a shelf life for this cookbook? A: No, there is no shelf life for this cookbook. As a printed book, it can last indefinitely if cared for properly.
- Q: Can I wash this cookbook? A: No, you should not wash this cookbook. If it gets dirty, wipe it gently with a dry cloth.
- Q: What if the book arrives damaged? A: If the book arrives damaged, you should contact the seller for a return or exchange. Most retailers have customer service policies for damaged items.
- Q: Are there any specific dietary considerations in this book? A: This book features a variety of recipes, but it does not specifically cater to dietary restrictions. Always check ingredients for allergens.
- Q: How does this cookbook compare to others in its category? A: This cookbook stands out due to its focus on Hawaiian regional cuisine. Alan Wong’s unique perspective offers innovative interpretations.
- Q: Is this book suitable for children? A: Yes, this book is suitable for children with adult supervision. It includes fun recipes that can engage young chefs.
- Q: What cuisines are featured in this cookbook? A: This cookbook features Pacific-Rim cuisine, blending flavors from Hawaii, Japan, and China. It showcases a fusion of traditional and contemporary dishes.
- Q: Who is the author of this cookbook? A: The author is Alan Wong, a renowned chef known for his influence on Hawaiian cuisine. He shares his culinary expertise through this book.