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

by Bowien, Danny, author.

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New York, NY : Ecco, an imprint of HarperCollinsPublishers, 2015.

Mission Chinese Food.

Cooking, Chinese.

Electronic Resource

http://hawaii.lib.overdrive.com/ContentDetails.htm?ID=77208CD8-038E-42DA-A2CC-05D67144EECD This title is available online; click here to access

Electronic Resource

http://samples.overdrive.com/?crid=77208cd8-038e-42da-a2cc-05d67144eecd&.epub-sample.overdrive.com

Electronic Resource

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9780062243430 (electronic bk.)

0062243438 (electronic bk.)

1 online resource : color illustrations

From 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 Food & WineThe 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.

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