Alan Wong’s New Wave Luau - Recipes from Honolulu’s Award-Winning Chef with John Harrisson is a wonderful oversized paperback cookbook with lots of beautiful photography by Danna Martel and is published by Ten Speed press.
In the Introduction there are several pictures of Alan and family, staff and in the kitchen as well along with various pictures and history and info on the restaurant and luaus, food history and great reading. The New Wave Luau chapter is all about foods and traditions at luaus in Hawaii. From traditional foods served to the updated recipes the recipes serve four but can be adjusted to your guest list.
The book is divided into several sections including:
Preface by Janice Wald Henderson
Acknowledgements
Introduction
The New Wave Luau
Pupu and Starters
The Raw (and Nearly Raw) Bar: Appetizers from the Beach
Salads from the Garden
The Hukilau: Main Courses from the Sea
From Mauka to Makai: Main Courses from the Land
Sides and Condiments
Desserts
Drinks
Basics
Glossary
Index
Some of the delicious recipes you'll find throughout this cookbook include: Kalua Pig, Seared Ahi Poke Cakes on Crostini, Steamed Moi with shrimp Hash, Roots Salad & Ponzu Sauce, Thai Curry Crab-Crusted Shutome on Crispy Potato Pillows, Chinatown Roasted Duck Risotto with Corn and Water Chestnuts, Braised Veal Shanks and Smashed Taro with Poi Sauce, Alan's Asian Guacamole, Tropical Sorbet Martinis, Baked Hawaii, Tangerine Tickle, Green Butter and Chili Pepper Water, and The New Wave Opihi Shooter to name just a few.
You are going to love this cookbook! Many of the recipes have full color photographs of them and they look absolutely wonderful! If you love Asian cooking check it out at Ten Speed Press at www.tenspeedpress.com. They have a lot of great cookbooks and this one is definitely worth looking up.
