Alan Wong's New Wave Luau: Recipes from Honolulu's Award-Winning Chef Book

Gorgeous restaurant food pictures and yummy recipes! Unfortunately I couldn't make most of them unless I lived in Hawaii or a bigger city where I could get all the ingredients (and of course, had more money to buy said ingredients). This is the kind of cookbook where I'd rather go to the restaurant they are based off of instead of trying to do it at home. Some of the recipes I'd like to try include the Nori-wrapped Tempura Bigeye Tuna with Tomato-Ginger Relish and Soy Mustard Sauce and the Mixed Greens, Oranges, Fennel, and Herbs with Asiago and Lemon-Macadamia Nut Oil Vinaigrette. It also included a history of luau's, a glossary of terms used, how to cook basic ingredients such as stock and jus, and a biography of the author/chef.