Danny Bowien. (2015). The Mission Chinese Food Cookbook. HarperCollins.

Danny Bowien. 2015. The Mission Chinese Food Cookbook. HarperCollins.

Danny Bowien, The Mission Chinese Food Cookbook. HarperCollins, 2015.

Danny Bowien. The Mission Chinese Food Cookbook. HarperCollins, 2015.

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The Mission Chinese Food Cookbook

fullDescription

"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

reviews

1. • premium: False
   • source: Tasting Table
   • content: "In his new cookbook, [Bowien] again defies expectation."
2. • premium: False
   • source: Food Republic
   • content: "The young culinary star chronicles his unconventional rise in a "cookbook in conversations" that combines raucous storytelling with his addictive - and often surprisingly simple - recipes."
3. • premium: False
   • source: Library Journal
   • content: "To hear Bowien in his own words is a treat, and his debut cookbook is not to be missed. Like Gabrielle Hamilton's Prune, this will thrill foodies and aspiring chefs."
4. • premium: False
   • source: Shelf Awareness
   • content: "...the conversational tête-à-tête with Lucky Peach editor Chris Ying, and down-to-earth candor, makes this book an enjoyable read for fans of Asian fusion cuisines."
5. • premium: False
   • source: Entertainment Weekly
   • content: "The creators of the San Francisco and New York hot spots don't just share their recipes, they reminisce about their early days as well."
6. • premium: False
   • source: Men's Journal
   • content: "Throwing caution (and tradition) to the wind, [Bowien] combines scrupulous, exact culinary skills with an intuitive common sense about what will taste good and be nourishing without boring the palate. What results is a menu full of rule-breaking surprises"
7. • premium: False
   • source: The Atlantic
   • content: "What makes The Mission Chinese Food Cookbook compulsively readable is Bowien's voice: fiercely honest, self-critical, incredibly sympathetic. Although ostensibly a recipe book, this is as engaging and readable a memoir as Kitchen Confidential..."
8. • premium: False
   • source: AndrewZimmerman.com
   • content: "Danny Bowien is one of the most innovative chefs-and arguably the ballsiest-in the country, taking the culinary world by storm with Mission Chinese Food. His new book...makes home cooks of all levels rethink what it means to cook Chinese food."
9. • premium: True
   • source:
   • content:

     November 16, 2015
     The recipes in this irreverent chronicle are enriched by a very personal story. “I look at this cookbook as a document of a specific time and set of experiences: the early years of Mission Chinese food, the end of my 20s, growing up as a chef,” Bowien writes. With childhood photos, interviews with mentors such as Anthony Bourdain, and a chronology that charts the ups and downs of Bowien’s cooking career, the book offers rare insight into the making of a young American chef. Bowien’s undying love for Chinese food—“What I ate when I had no money”—finds expression in his profane interpretations of the classics, a melding of tastes and cultures that is truly American. The recipes are “Chinese by way of Oklahoma, San Francisco, and New York.” The dishes are big and bold, with no regard for culinary boundaries whatsoever. An Oklahoma-inspired smoked beef brisket with smoked cola BBQ sauce sits alongside a recipe for crunchy tea-smoked eel rolls (a burrito-like snack nicknamed “the Chinito” by Bourdain), which pales in comparison to the incredibly over-the-top Beggar’s Duck, a sticky rice–stuffed whole duck that’s baked in potter’s clay, cracked open at the table, and lacquered with sauce. Bowien advises, “If you’re going to invite people over for a meal, really have them over. Be generous, be ridiculous.” Fortunately for readers, he wrote his cookbook in the same spirit.

10. • premium: True
    • source:
    • content:

      Starred review from November 15, 2015
      

      Introduced by Momofuku kingpin David Chang as "a portrait of an artist still in progress," this unconventional cookbook traces Korean American chef Bowien's emergence as a major force in the restaurant industry. Bowien's experiences growing up in Oklahoma and cooking in San Francisco and New York are relayed in captivating interviews conducted with Lucky Peach editor-in-chief Ying and other longtime colleagues. Interspersed with the narrative are challenging original recipes from Bowien's acclaimed Mission Chinese Food restaurants, including kung pao pastrami, fried pigs' tails with smoked cola barbecue sauce, and squid-ink noodles with minced pork and peanut sauce. A final chapter offers guidance on Asian spices, condiments, and pantry basics. VERDICT To hear Bowien in his own words is a treat, and his debut cookbook is not to be missed. Like Gabrielle Hamilton's Prune, this will thrill foodies and aspiring chefs.

      Copyright 2015 Library Journal, LLC Used with permission.

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"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...

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