The Nom Wah Cookbook (eBook, ePUB)
Recipes and Stories from 100 Years at New York City's Iconic Dim Sum Restaurant
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A RECOMMENDED BOOK FROM:Bon Appetit * The New York Times Book Review * Epicurious * Plate * Saveur * Grub Street * Wired * The Spruce Eats * Conde Nast Traveler * Food & Wine * HeatedForthe last 100 years, Nom Wah Tea Parlor has been slinging some of the world'sgreatest dim sum from New York's Chinatown. Now owner Wilson Tang tells thestory of how the restaurant came to beand how to prepare their legendarydishes in your own home.NomWah Tea Parlor isn't simply the story of dumplings, though there are many foldsto it. It isn't the story of bao, though there is much filling. It's not justthe stor...
A RECOMMENDED BOOK FROM:
Bon Appetit * The New York Times Book Review * Epicurious * Plate * Saveur * Grub Street * Wired * The Spruce Eats * Conde Nast Traveler * Food & Wine * Heated
For
the last 100 years, Nom Wah Tea Parlor has been slinging some of the world's
greatest dim sum from New York's Chinatown. Now owner Wilson Tang tells the
story of how the restaurant came to beand how to prepare their legendary
dishes in your own home.
Nom
Wah Tea Parlor isn't simply the story of dumplings, though there are many folds
to it. It isn't the story of bao, though there is much filling. It's not just
the story of dim sum, although there are scores and scores of recipes. It's the
story of a community of Chinese immigrants who struggled, flourished, cooked,
and ate with abandon in New York City.
(Who now struggle, flourish, cook, and eat with abandon in New York
City.) It's a journey that begins in Toishan, runs through Hong Kong, and ends up
tucked into the corner of a street once called The Bloody Angle.
In
this book, Nom Wah's owner, Wilson Tang, takes us into the hardworking kitchen
of Nom Wah and emerges with 75 easy-to-make recipes: from bao to vegetables,
noodles to desserts, cakes, rice rolls, chef's specials, dumplings, and more.
We're
also introduced to characters like Mei Lum, the fifth-generation owner of
porcelain shop Wing on Wo, and Joanne Kwong, the lawyer-turned-owner of Pearl
River Mart. He paints a portrait of what Chinatown in New York City is in 2020.
As Wilson, who quit a job in finance to take over the once-ailing family
business, struggles with the dilemma of immigrant childrento jettison
tradition or to cling to ithe also points to a new way: to savor tradition
while moving forward. A book for har gow lovers and rice roll junkies, The Nom Wah Cookbook portrays
a culture at a crossroads.
Bon Appetit * The New York Times Book Review * Epicurious * Plate * Saveur * Grub Street * Wired * The Spruce Eats * Conde Nast Traveler * Food & Wine * Heated
For
the last 100 years, Nom Wah Tea Parlor has been slinging some of the world's
greatest dim sum from New York's Chinatown. Now owner Wilson Tang tells the
story of how the restaurant came to beand how to prepare their legendary
dishes in your own home.
Nom
Wah Tea Parlor isn't simply the story of dumplings, though there are many folds
to it. It isn't the story of bao, though there is much filling. It's not just
the story of dim sum, although there are scores and scores of recipes. It's the
story of a community of Chinese immigrants who struggled, flourished, cooked,
and ate with abandon in New York City.
(Who now struggle, flourish, cook, and eat with abandon in New York
City.) It's a journey that begins in Toishan, runs through Hong Kong, and ends up
tucked into the corner of a street once called The Bloody Angle.
In
this book, Nom Wah's owner, Wilson Tang, takes us into the hardworking kitchen
of Nom Wah and emerges with 75 easy-to-make recipes: from bao to vegetables,
noodles to desserts, cakes, rice rolls, chef's specials, dumplings, and more.
We're
also introduced to characters like Mei Lum, the fifth-generation owner of
porcelain shop Wing on Wo, and Joanne Kwong, the lawyer-turned-owner of Pearl
River Mart. He paints a portrait of what Chinatown in New York City is in 2020.
As Wilson, who quit a job in finance to take over the once-ailing family
business, struggles with the dilemma of immigrant childrento jettison
tradition or to cling to ithe also points to a new way: to savor tradition
while moving forward. A book for har gow lovers and rice roll junkies, The Nom Wah Cookbook portrays
a culture at a crossroads.
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