Alan Wong S New Wave Luau

One of Hawaii's top chefs combines the tastes of the Islands with influences from China and Japan to create a collection of 100 unique and unusual recipes.

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. 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 Appétit“Alan 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

Samuel H. Yamashita’s Hawai‘i Regional Cuisine: The Food Movement That Changed the Way Hawai‘i Eats is the first in-depth study on the origins, philosophy, development, and legacy of Hawai‘i Regional Cuisine (HRC). The book is based on interviews with thirty-six chefs, farmers, retailers, culinary arts educators, and food writers, as well as on nearly everything written about the HRC chefs in the national and local media. Yamashita follows the history of this important regional movement from its origins in 1991 through the following decades, offering a boldly original analysis of its cuisine and impact on the islands. The founding group of twelve chefs—Sam Choy, Roger Dikon, Mark Ellman, Amy Ferguson Ota, Beverly Gannon, Jean-Marie Josselin, George Mavrothalassitis, Peter Merriman, Philippe Padovani, Gary Strehl, Alan Wong, and Roy Yamaguchi—grandly announced in August 1991 the establishment of what they called Hawai‘i Regional Cuisine. At the time, they had no idea how dramatically they would change the food scene in the islands. While they each had their own style, their common commitment to using fresh, locally sourced ingredients of the highest quality at their restaurants quickly attracted the interest of journalists writing for national newspapers and magazines. The final chapters close with a discussion of the leading chefs of the next generation and an assessment of HRC's impact on farming, fishing, ranching, aquaculture, and culinary education in the islands. Hawai‘i Regional Cuisine will satisfy those who are passionate about food and intrigued by changes in local foodways.

Features 70 memorable dishes representing the best of Chef Alan, his innovative menus and the creative cooks and staff members who develop and refine them. With stunning food photography and more than 200 individual recipes, The Blue Tomato confirms Chef Alan's place at the leading edge of the culinary arts. Here are time-proven favorites, inventive new dishes and ingenious adaptations of the multi-ethnic fare of the Pacific Rim.

From the earliest times, humans have enjoyed dining and entertainment with family and friends, from sharing a simple meal to an extravagant feast for a special celebration. In this two-volume set, entries tell the history of wedding and religious customs, holidays such as Thanksgiving and Christmas, and modern day get togethers such as block parties and Superbowl parties. Providing a worldwide perspective on celebration, entries on topics such as Dim Sum, La Quinceanera Parties, Deepavali, and Juneteenth cover many cultures. In addition, entries on Ancient Rome, Medieval entertaining, and others give an inside view as to what entertaining was like during those times, should readers want to recreate these themes for school projects or club banquets. Whether a student of history or world language class, or an adult planning a theme party, there is something in Entertaining from Ancient Rome to the Super Bowl for everyone.

Robert Penn Warren once wrote West is where we all plan to go some day, and indeed, images of the westernmost United States provide a mythic horizon to American cultural landscape. While the five states (California, Oregon, Washington, Alaska, and Hawai'i) which touch Pacific waters do share commonalities within the history of westward expansion, the peoples who settled the region—and the indigenous peoples they encountered—have created spheres of culture that defy simple categorization. This wide-ranging reference volume explores the marvelously eclectic cultures that define the Pacific region. From the music and fashion of the Pacific northwest to the film industry and surfing subcultures of southern California, from the vast expanses of the Alaskan wilderness to the schisms between native and tourist culture in Hawa'ii, this unprecedented reference provides a detailed and fascinating look at American regionalism along the Pacific Rim. The Greenwood Encyclopedia of American Regional Cultures is the first rigorous reference collection on the many ways in which American identity has been defined by its regions and its people. Each of its eight regional volumes presents thoroughly researched narrative chapters on Architecture; Art; Ecology & Environment; Ethnicity; Fashion; Film & Theater; Folklore; Food; Language; Literature; Music; Religion; and Sports & Recreation. Each book also includes a volume-specific introduction, as well as a series foreword by noted regional scholar and former National Endowment for the Humanities Chairman William Ferris, who served as consulting editor for this encyclopedia.

Endless stretches of golden sand, legendary surf, and epic outdoor experiences: Discover the true spirit of aloha with Moon Maui. Inside you'll find: Flexible itineraries, from your best day in each region to a ten-day Maui adventure, with coverage of neighboring islands Moloka'i and Lana'i Strategic advice for backpackers, beach-lovers, adventurers, honeymooners, families, wellness-seekers, and more Outdoor adventures like kayaking, hiking, and scuba-diving, plus the best beaches for swimming, surfing, and snorkeling Top activities and unique experiences: Drive the famous 30-mile Road to Hana or bike through misty hidden valleys. Hike through thick bamboo forests to thundering waterfalls or to the top of a dormant volcano. Snorkel with giant green sea turtles, learn how to catch the perfect wave, or embark on a whale-watching tour. Soak up the electric energy of Front Street in Lahaina, unwind at a luxurious spa, or relax on the sand and watch the sunset with a mai tai in hand The best local flavors: Chow down on fresh fish tacos from a local food truck, savor Polynesian cuisine, and sip coconut porter beer at Hawaii's largest brewery Expert insight from Maui local Greg Archer on how to experience the island like an insider, support local and sustainable businesses, avoid crowds, and respectfully engage with the culture Full-color photos and detailed maps throughout Background information on Maui's landscape, history, and cultural customs Handy tools including a Hawaiian phrasebook, packing suggestions, and travel tips for international visitors, families with kids, seniors and LGBTQ travelers With Moon's practical tips and local know-how, you can experience the best of Maui. Hitting more Hawaiian Islands? Try Moon Big Island of Hawai'i, Moon Kaua'i, and Moon Honolulu & O'ahu. Visiting all of them? Check out Moon Hawaii.