Danny Bowien, Chris Ying

The Mission Chinese Food Cookbook (eBook, ePUB)

• Format: ePub

Produktbeschreibung

"Compulsively readable... Although ostensibly a recipe book, this is as engaging and readable a memoir as Kitchen Confidential." -The Atlantic Forewords by Anthony Bourdain and David Chang Mission Chinese Food is not exactly a Chinese restaurant.It began its life as a pop-up: a restaurant nested within a divey Americanized Chinese joint in San Francisco's Mission District. From the beginning, a spirit of resourcefulness and radical inventiveness has infused each and every dish at Mission Chinese Food. Now, hungry diners line up outside both the San Francisco and New York City locations, waiting hours for platters of Sizzling Cumin Lamb, Thrice-Cooked Bacon, Fiery Kung Pao Pastrami, and pungent Salt-Cod Fried Rice. TheMission Chinese Food Cookbooktracks the fascinating, meteoric rise of the restaurant and its chef. Each chapter in the story-from the restaurant's early days, to an ill-fated trip to China, to the opening of the first Mission Chinese in New York-unfolds as a conversation between Danny and his collaborators, and is accompanied by detailed recipes for the addictive dishes that have earned the restaurant global praise. Mission Chinese's legions of fans as well as home cooks of all levels will rethink what it means to cook Chinese food, while getting a look into the background and insights of one of the most creative young chefs today. "Bowien dares to go far beyond the recipes to reveal his own mind and spirit-the mercurial and creative force behind it all-making for an immersive and personal read... His candid writing serves as inspiration for peers and a true page-turner for his many fans." -Eater

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Produktdetails

• Verlag: HarperCollins
• Seitenzahl: 331
• Erscheinungstermin: 21. November 2023
• Englisch
• ISBN-13: 9780062243430
• Artikelnr.: 42838676

Autorenporträt

Danny Bowien is the cofounder of Mission Chinese Food in San Francisco and New York. He won the 2008 Pesto World Championship in Genoa, Italy, the James Beard Foundation for Rising Star Chef in 2013, and the main subject of the sixth season of the travel and food show The Mind of a Chef. He was born in Korea, raised in Oklahoma, and lives in New York, where he is the chef at Mission in Bushwick, Brooklyn.