{"product_id":"the-mission-chinese-food-cookbook-danny-bowien-9780062243416","title":"The Mission Chinese Food Cookbook","description":"\u003cp\u003e\u003cstrong\u003eFrom 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\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u2028Mission Chinese Food is not exactly a Chinese restaurant. It began its life as a pop-up: a restaurant nested within a divey Americanized Chinese joint in San Francisco's Mission District. From the beginning, a spirit of resourcefulness and radical inventiveness has infused each and every dish at Mission Chinese Food. Now, hungry diners line up outside both the San Francisco and New York City locations, waiting hours for platters of Sizzling Cumin Lamb, Thrice-Cooked Bacon, Fiery Kung Pao Pastrami, and pungent Salt-Cod Fried Rice.\u003c\/p\u003e\u003cp\u003eThe force behind the phenomenon, chef Danny Bowien is, at only thirty-three, the fastest-rising young chef in the United States. Born in Korea and adopted by parents in Oklahoma, he has a broad spectrum of influences. He's a veteran of fine-dining kitchens, sushi bars, an international pesto competition, and a grocery-store burger stand. In 2013 \u003cem\u003eFood \u0026amp; Wine\u003c\/em\u003e named him one of the country's Best New Chefs and the James Beard Foundation awarded him its illustrious Rising Star Chef Award. In 2011 \u003cem\u003eBon App tit\u003c\/em\u003e named Mission Chinese Food the second-best new restaurant in America, and in 2012 the \u003cem\u003eNew York Times\u003c\/em\u003e hailed the Lower East Side outpost as the Best New Restaurant in New York City. \u003c\/p\u003e\u003cp\u003eThe \u003cem\u003eMission Chinese Food Cookbook\u003c\/em\u003e 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.\u003c\/p\u003e--AndrewZimmerman.com\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Danny Bowien, Chris Ying\u003cbr\u003e\u003cb\u003eISBN-10:\u003c\/b\u003e 0062243411\u003cbr\u003e\u003cb\u003eISBN-13:\u003c\/b\u003e 9780062243416\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Anthony Bourdain\/Ecco\u003cbr\u003e\u003cb\u003eLanguage:\u003c\/b\u003e English\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 11\/10\/2015\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 336\u003cbr\u003e\u003cb\u003eFormat:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.40lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.20h x 7.30w x 1.30d\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 11\/15\/2015 pg. 102\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 11\/16\/2015\u003cbr\u003e\u003ci\u003eShelf Awareness\u003c\/i\u003e 12\/04\/2015\u003cbr\u003e\u003ci\u003eEntertainment Weekly\u003c\/i\u003e 01\/08\/2016 pg. 106","brand":"Danny Bowien","offers":[{"title":"Hardcover","offer_id":43993922699519,"sku":"9780062243416","price":39.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/2982\/9887\/files\/img_4863e59c-2cbc-47a6-83b9-81bd687406ee.jpg?v=1683327088","url":"https:\/\/www.whiterainbookhouse.com\/products\/the-mission-chinese-food-cookbook-danny-bowien-9780062243416","provider":"WR Book House","version":"1.0","type":"link"}