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The Mission Chinese Food cookbook / Danny Bowien and Chris Ying ; forewords by Anthony Bourdain and David Chang.

by Bowien, Danny.

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Ecco, an imprint of HarperCollinsPublishers, c2015.

Cooking, Chinese.

Cooking, Chinese -- Equipment and supplies.

Cooks -- California -- San Francisco -- Biography.

Restaurant management -- California -- San Francisco -- Biography.

9780062243416 (hc.)

0062243411 (hc.)

xvii, 318 pages : color illustrations ; 24 cm

"An Anthony Bourdain book"--Title page.

Includes index.

"From Danny Bowien, chef of the 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. From the beginning, a spirit of resourcefulness and radical inventiveness has infused each and every dish at Mission Chinese Food. Hungry diners line up outside the San Francisco and New York City locations, waiting for platters of Sizzling Cumin Lamb, Thrice-Cooked Bacon, Fiery Kung Pao Pastrami, and pungent Salt-Cod Fried Rice. Chef Danny Bowien was born in Korea and adopted by parents in Oklahoma so he has a broad spectrum of influences. This cookbook tracks the fascinating rise of the restaurant and its chef. From the restaurant’s early days, to an ill-fated trip to China, to the opening of the first Mission Chinese in New York -- the story unfolds as a conversation between Danny and his collaborators, and is accompanied by detailed recipes for the dishes that have earned the restaurant global praise"--Provided by publisher.

Mission Chinese Food (Restaurant)

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