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 Appetit 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. --AndrewZimmerman.com
General
Is the information for this product incomplete, wrong or inappropriate?
Let us know about it.
Does this product have an incorrect or missing image?
Send us a new image.
Is this product missing categories?
Add more categories.
Review This Product
No reviews yet - be the first to create one!
Welcome to Loot.co.za!
Sign in / Register |Wishlists & Gift Vouchers |Help | Advanced search
(1)
