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 be-and
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
children-to jettison tradition or to cling to it-he 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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