The Mission Chinese Food Cookbookasian artmuseum store
Born out of a food truck that roamed the streets of San Francisco’s Mission District, Mission Chinese Food started life as a rough-and-tumble pop-up that served radically reimagined “Chinese food” inside an old Americanized Chinese restaurant after hours. The incredible resourcefulness and unbridled inventiveness of Danny Bowien’s dishes have hungry diners queuing up in both San Francisco and New York City, waiting hours to enjoy delights such as Sizzling Cumin Lamb Breast and Kung Pao Pastrami.
In The Mission Chinese Food Cookbook, this young culinary star chronicles his unconventional and meteoric rise in a “cookbook in conversations” that combines raucous storytelling with delicious recipes. In a series of round-table discussions with crew members, he brings to life such highlights as the development and opening of the restaurant, an ill-fated trip to China, and the restaurant’s expansion to New York’s Lower East Side. These lively dialogues are accompanied by beautiful color photographs and mouthwatering recipes.
- Authors: Danny Bowien, Chris Ying
- Size: 7.4" x 9.1"
- Pages: 336
- Publication: 2015