The Mission Chinese Food Cookbook

The Mission Chinese Food Cookbook

Book - 2015
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"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,"--Amazon.com.
Publisher: New York, NY : Ecco, an imprint of HarperCollinsPublishers, [2015]
Edition: First edition
Copyright Date: ©2015
ISBN: 9780062243416
0062243411
Branch Call Number: 641.5951 B679M 2015
Characteristics: xvii, 318 pages : color illustrations ; 24 cm
Additional Contributors: Ying, Chris - Author

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k
kevin1234567
Feb 25, 2017

Nice stories great food

j
jannylegs
Jul 12, 2016

Had the good fortune to finally eat at the SF restaurant this weekend so it made reading the book all the more yummy after eating the Salt Cod Fried Rice, Kung Pao Pastrami and Sichuan-peppercorn-numbing chicken wings. I will never make a single dish in this book, but I will now look to find Mapo Tofu on menus. Loved the personal stories shared here.

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