The Mission Chinese Food Cookbook
Nov 2015 · HarperCollins
4.8star
12 reviewsreport
Ebook
331
Pages
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About this ebook
“Compulsively readable . . . Although ostensibly a recipe book, this is as engaging and readable a memoir as Kitchen Confidential.” —The Atlantic
Forewords by Anthony Bourdain and David Chang
Mission 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.
The 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.
“Bowien dares to go far beyond the recipes to reveal his own mind and spirit—the mercurial and creative force behind it all—making for an immersive and personal read . . . His candid writing serves as inspiration for peers and a true page-turner for his many fans.” —Eater
Forewords by Anthony Bourdain and David Chang
Mission 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.
The 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.
“Bowien dares to go far beyond the recipes to reveal his own mind and spirit—the mercurial and creative force behind it all—making for an immersive and personal read . . . His candid writing serves as inspiration for peers and a true page-turner for his many fans.” —Eater
Ratings and reviews
4.8
12 reviews
Chris Rice
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April 17, 2020
the read far exceeds the actual cooking recipes..most of this stuff you'd never have ingredients for, or the equipment..I personally wouldn't have any desire you make any of them. but you may get some tips out of it, if you get tech tips, flavor ideas, is already paid for itself. summary: right hipster at right time luck..throw in minority status..done deal.. not saying that's all, sure he's a awesome cook..just who you know, opens every media praise, it's like they (corporate media) are all on the same playbook..hmm
michael skropka
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October 25, 2017
OMG..I'm in the Oklahoma photo montage...woooo
1 person found this review helpful
บัณฑูร พันหลง
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November 24, 2022
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About the author
Danny Bowien is the cofounder of Mission Chinese Food in San Francisco and New York. He won the 2008 Pesto World Championship in Genoa, Italy, the James Beard Foundation for Rising Star Chef in 2013, and the main subject of the sixth season of the travel and food show The Mind of a Chef. He was born in Korea, raised in Oklahoma, and lives in New York, where he is the chef at Mission in Bushwick, Brooklyn.
Chris Ying worked as designer, editor, and publisher of McSweeney's before becoming editor in chief of Lucky Peach. He is the coauthor of Ivan Ramen and a founder of the nonprofit organization ZeroFoodprint. He lives in San Francisco with his wife, Jami.
Anthony Bourdain was born in New York City on June 25, 1956. He graduated from the Culinary Institute of America in 1978. He wrote numerous nonfiction books including Kitchen Confidential: Adventures in the Culinary Underbelly, The Nasty Bits, A Cook's Tour, No Reservations: Around the World on an Empty Stomach, Medium Raw, and Appetites: A Cookbook. He also wrote several works of fiction including the graphic novel Get Jiro! and the comic Anthony Bourdain's Hungry Ghosts. He was the host of several television shows including A Cook's Tour, Anthony Bourdain: No Reservations, The Layover, and Parts Unknown. He committed suicide on June 8, 2018 at the age of 61.
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