He is a founding chef, a renowned master of Hawai’i Regional Cuisine, the 1996 winner of the James Beard Award, a leader in America’s farm-to-table movement, and the owner of two restaurants. Chef Alan Wong has recently published a new cookbook, The Blue Tomato: The Inspirations Behind the Cuisine of Alan Wong.
This new cookbook is more than just a collection of recipes. It is a collection of stories of Chef Alan’s experiences. It is an album of beautifully taken photographs of each dish as well as pictures of the chef’s inspirations. It is a series of descriptions of the background behind the recipe inspirations. It is a cookbook like no other.
The recipes itself are organized in a way that is more descriptive than your average cookbook. Chef Alan separates the ingredients of each recipe to correspond with the instruction for each group of ingredients. This helps the reader to determine which ingredients follow specific instructions. Step-by-step processes are helpful for readers to become less confused when reading recipes. Each section of ingredients and instruction has its own subheading as well, guiding the reader through the recipe.
The photographs are colorful, yet simple. There is a gorgeous photo on nearly every page spread. The dishes show the detail that goes into the preparation of every dish. There are also series of photographs for several recipes that show the steps that go into the more difficult recipes. These step-by-step photos show readers a visual of how to put the recipe together to accomplish the completed dish.
There are also photographs of Chef Alan in his explorations. Many are pictures the chef took himself. Others are images of him in his experiences. From milking a goat to posing with President Obama, Chef Alan has a wide array of adventures that he has placed into this book.
Background information about Chef Alan’s experiences, about how cooking is all about experimenting and substituting other ingredients to make a whole new dish, about how to successfully use the comments of tasters to improve recipes, and about how ingredients are best from local producers in promotion of farm-to-table sustainability.
With about twenty basic recipes given at the end of the book, all cooks should remember that basic recipes can be used in multiple recipes and do not need to be limited to just one dish. Chef Alan also shares how he is more than just the boss of his restaurants, but he teaches his cooks how to improve flavors in their cooking.
All-in-all The Blue Tomato is a fantastic collection of stories, history, information, photos, and most of all recipes that cooks of any level can create. This book is basic enough for a new cook, yet creative enough for a seasoned chef. \
Priced at $40.00 (ISBN 978-1-9356900-7-8), this Watermark Publishing book is available at bookstores, other retail outlets and online booksellers, or direct from the publisher at www.thebluetomato.net.
For more information, please contact Watermark Publishing, 1088 Bishop St., Suite 310, Honolulu, HI 96813; (808)587-7766; toll-free (866)900-BOOK; fax (808)521-3461; sales@bookshawaii.net.
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