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ethnic cooking styles and fresh Island ingredients, Chef Alan Wong is a tireless ambassador for Hawai‘i Regional Cuisine and a leader in America’s farm-to-table movement. Now, this James Beard Award winner celebrates the art of the possible in The Blue Tomato – a bold, beautiful look at what’s next in contemporary cuisine. This elegant hardcover book features more than 200 recipes in 70 dishes – from Coconut Butter- Poached Lobster, to Unagi Roulade, to Wagyu-Wrapped ‘Ahi – along with stories behind the recipes, and the fun and philosophy of creative cooking. This unique cookbook is also a showcase for the finest, freshest products from Hawai‘i’s farmers, ranchers, and fishermen.
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