STAFF BOOK REVIEW: OCTOBER 1964 BY DAVID HALBERSTAM
by Kevin O’Neill, IT Systems Manager In his 1954 book God’s Country […]
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More than just a cookbook, The Blue Tomato is a testament to Alan Wong's conviction that anything is possible in today's culinary arena with the right mix of creativity, persistence and innovative thinking. Chef Alan presents a fresh, new approach to cooking and menu planning an indispensable guide for the home cook and, at the same time, a collector's-edition blueprint for the evolution of contemporary cuisine.
Featuring more than 200 recipes in 70 elegant dishes, from Coconut Butter Poached Lobster to Unagi Roulade to Wagyu-Wrapped 'Ahi, The Blue Tomato shares the stories behind the recipes, revealing the fun & philosophy of creative cooking.
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