Chef Alan Wong’s Book Wins Culinary Honor

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It had been 11 years since Alan Wong, award-winning chef and founding member of the Hawaii Regional Cuisine movement, published his first cookbook, “Alan Wong’s New Wave Luau.”

And his next cookbook, “The Blue Tomato: The Inspirations Behind the Cuisine of Alan Wong,” which was published by Watermark Publishing and hit shelves at the end of 2010, has now received one of the top honors in the culinary world.

The book, co-written by Arnold Hiura, was named the “Chefs & Restaurants” category winner in the 26th annual International Association of Culinary Professionals Cookbook Awards. It was in the company of such heavyweights as chef Jean-George Vongerichten’s “Home Cooking with Jean Georges” and chefs Frederic Morin and David McMillan’s “The Art of Living According to Joe Beef: A Cookbook of Sorts.”

“It took many hands, many minds and a lot of teamwork to produce ‘The Blue Tomato,'” said Wong in a statement. “I’m honored and proud of the recognition for the entire team. ‘The Blue Tomato” represents a lot of what happens within our restaurants, so I’m very happy for our entire team because they live it every day.”

The IACP recognizes excellence and innovation in the culinary industry; its cookbook awards are among the most prestigious in the field.

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