Xi'an Famous Foods: The Cuisine of Western China, from New York's Favorite Noodle Shop (Hardcover) (ISBN-13: 9781419747526)

Xi'an Famous Foods: The Cuisine of Western China from New York's Favorite Noodle Shop is the long-awaited cookbook from the iconic restaurant, revealing never-before-published recipes.

"Vibrant photography . . . as satisfying to flip through as it is to cook from." ―New York Times

"For any cook or foodie, having access to these recipes is almost unfair." ―Richard Blais, winner, Top Chef All-Stars

"A cultural chronicle of both cuisine and the immigrant experience in America." ―Vogue

Since its humble opening in 2005, Xi'an Famous Foods has expanded from one stall in Flushing to 14 locations in Manhattan, Brooklyn, and Queens. CEO Jason Wang divulges the untold story of how this empire came to be, alongside the never-before-published recipes that helped create this New York City icon. Recipes include:

• Tiger Vegetables Salad
• Lamb Meat Soup
• Liang Pi "Cold Skin Noodles"
• Spicy Cumin Lamb
• XFF Spicy and Sour Dumplings
• Beef and Ginkgo Congee
• Herbal Hot Pot Broth
• Spicy Cumin Whole Fish
• Spicy and Tingly Beef
• And more!

Wang writes in his introduction, "Here it is, the never-been-told version of how the XFF empire came to be--the random weird pit stops along the way; the family drama behind the scenes; the labor hidden in the secret recipes, and, yes, some really f*cking good spicy cumin lamb."

This unique, extraordinary cookbook helps home cooks make the dishes that fans of Xi'an Famous Foods line up for while also exploring the vibrant cuisine and culture of Xi'an. Transporting readers to the streets of Xi'an and the kitchens of New York's Chinatown, Xi'an Famous Foods is the cookbook that fans of Xi'an Famous Foods have been waiting for.

Includes Color Photographs

Author: Jason Wang
ISBN-10: 1419747525
ISBN-13: 9781419747526
Publisher: Harry N. Abrams
Language: English
Published: 10/13/2020
Pages: 304
Format: Hardcover
Weight: 2.60lbs
Size: 10.10h x 8.20w x 1.00d

Review Citation(s):
Library Journal 01/01/2021 pg. 88