The Mission Chinese Food Cookbook

Nonfiction, Food & Drink, International, Asian, Chinese
Cover of the book The Mission Chinese Food Cookbook by Danny Bowien, Chris Ying, Anthony Bourdain/Ecco
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: Danny Bowien, Chris Ying ISBN: 9780062243430
Publisher: Anthony Bourdain/Ecco Publication: November 10, 2015
Imprint: Anthony Bourdain/Ecco Language: English
Author: Danny Bowien, Chris Ying
ISBN: 9780062243430
Publisher: Anthony Bourdain/Ecco
Publication: November 10, 2015
Imprint: Anthony Bourdain/Ecco
Language: English

From rising culinary star Danny Bowien, chef and cofounder of the tremendously popular Mission Chinese Food restaurants, comes an exuberant cookbook that tells the story of an unconventional idea born in San Francisco that spread cross-country, propelled by wildly inventive recipes that have changed what it means to cook Chinese food in America


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.

The force behind the phenomenon, chef Danny Bowien is, at only thirty-three, the fastest-rising young chef in the United States. Born in Korea and adopted by parents in Oklahoma, he has a broad spectrum of influences. He’s a veteran of fine-dining kitchens, sushi bars, an international pesto competition, and a grocery-store burger stand. In 2013 Food & Wine named him one of the country’s Best New Chefs and the James Beard Foundation awarded him its illustrious Rising Star Chef Award. In 2011 Bon Appétit named Mission Chinese Food the second-best new restaurant in America, and in 2012 the New York Times hailed the Lower East Side outpost as the Best New Restaurant in New York City.

The Mission Chinese Food Cookbook tracks 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.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

From rising culinary star Danny Bowien, chef and cofounder of the tremendously popular Mission Chinese Food restaurants, comes an exuberant cookbook that tells the story of an unconventional idea born in San Francisco that spread cross-country, propelled by wildly inventive recipes that have changed what it means to cook Chinese food in America


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.

The force behind the phenomenon, chef Danny Bowien is, at only thirty-three, the fastest-rising young chef in the United States. Born in Korea and adopted by parents in Oklahoma, he has a broad spectrum of influences. He’s a veteran of fine-dining kitchens, sushi bars, an international pesto competition, and a grocery-store burger stand. In 2013 Food & Wine named him one of the country’s Best New Chefs and the James Beard Foundation awarded him its illustrious Rising Star Chef Award. In 2011 Bon Appétit named Mission Chinese Food the second-best new restaurant in America, and in 2012 the New York Times hailed the Lower East Side outpost as the Best New Restaurant in New York City.

The Mission Chinese Food Cookbook tracks 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.

More books from Chinese

Cover of the book 7000+ vocabolario Italiano - Cinese Tradizionale by Danny Bowien, Chris Ying
Cover of the book Chinese Food: How to Cook Your Favorite Chinese Dishes At Home by Danny Bowien, Chris Ying
Cover of the book 1000+ словарь русский - Хмонги by Danny Bowien, Chris Ying
Cover of the book 曠世奇源《二》 by Danny Bowien, Chris Ying
Cover of the book Daughter of Heaven by Danny Bowien, Chris Ying
Cover of the book 1001+ Ejercicios español - Hmong by Danny Bowien, Chris Ying
Cover of the book La Caligrafía China by Danny Bowien, Chris Ying
Cover of the book Chinese Phrasebook by Danny Bowien, Chris Ying
Cover of the book 2000+ Vocabulary Japanese - Traditional_Chinese by Danny Bowien, Chris Ying
Cover of the book 7000+ Chinese - Hebrew Hebrew - Chinese Vocabulary by Danny Bowien, Chris Ying
Cover of the book Die Widerspiegelung von Jugendsubkulturen und Globalisierung in Taiwan am Beispiel des Films 'Majiang' von Yang Dechang by Danny Bowien, Chris Ying
Cover of the book Entstehung des Himmelsmandats by Danny Bowien, Chris Ying
Cover of the book 1000+ Vokabular Deutsch - Hmong by Danny Bowien, Chris Ying
Cover of the book さあ中国語をはじめよう イラストで楽しくおぼえる100フレーズ by Danny Bowien, Chris Ying
Cover of the book O Chinês Mandarim para Crianças, Vol. 1 by Danny Bowien, Chris Ying
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy