Mission Chinese Food Cookbook by Chris Ying and Danny Bowien (2015, Hardcover)
US $10,99US $10,99
Di, 10. Jun, 06:19Di, 10. Jun, 06:19
Bild 1 von 2
Galerie
Bild 1 von 2
Ähnlichen Artikel verkaufen?
Mission Chinese Food Cookbook by Chris Ying and Danny Bowien (2015, Hardcover)
US $10,99
Ca.CHF 8,88
Artikelzustand:
Akzeptabel
Buch mit deutlichen Gebrauchsspuren. Der Einband kann einige Beschädigungen aufweisen, ist aber in seiner Gesamtheit noch intakt. Die Bindung ist möglicherweise leicht beschädigt, in ihrer Gesamtheit aber noch intakt. In den Randbereichen wurden evtl. Notizen gemacht, der Text kann Unterstreichungen und Markierungen enthalten, es fehlen aber keine Seiten und es ist alles vorhanden, was für die Lesbarkeit oder das Verständnis des Textes notwendig ist. Genauere Einzelheiten sowie eine Beschreibung eventueller Mängel entnehmen Sie bitte dem Angebot des Verkäufers.
Oops! Looks like we're having trouble connecting to our server.
Refresh your browser window to try again.
Lieferung:
Weitere Infos zur Lieferzeit in der Artikelbeschreibung
Rücknahme:
30 Tage Rückgabe. Käufer zahlt Rückversand. Wenn Sie ein eBay-Versandetikett verwenden, werden die Kosten dafür von Ihrer Rückerstattung abgezogen.
Deckung:
Lesen Sie die Artikelbeschreibung oder kontaktieren Sie den Verkäufer für weitere Details. Alle DetailsAlle Details zur Deckung ansehen
(Nicht über eBay-Käuferschutzprogramme abgesichert)
Der Verkäufer ist für dieses Angebot verantwortlich.
eBay-Artikelnr.:256922284668
Artikelmerkmale
- Artikelzustand
- Type
- Cookbook
- Signed
- No
- Narrative Type
- Nonfiction
- Features
- Dust Jacket, Ex-Library
- Original Language
- English
- Country/Region of Manufacture
- United States
- Intended Audience
- Adults
- Edition
- First Edition
- ISBN
- 9780062243416
Über dieses Produkt
Product Identifiers
Publisher
HarperCollins
ISBN-10
0062243411
ISBN-13
9780062243416
eBay Product ID (ePID)
204091885
Product Key Features
Book Title
Mission Chinese Food Cookbook
Number of Pages
336 Pages
Language
English
Publication Year
2015
Topic
Regional & Ethnic / Chinese, Regional & Ethnic / Japanese, Regional & Ethnic / Asian
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
1.1 in
Item Weight
40.1 Oz
Item Length
9.1 in
Item Width
7.4 in
Additional Product Features
Intended Audience
Trade
LCCN
2016-302462
Reviews
"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 "In his new cookbook, [Bowien] again defies expectation." -- Tasting Table "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." -- Food Republic "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." -- Library Journal "One of the most affecting books I've read all year.... When the odd recipe pops up, it feels like a lifeline, or a turning point." -- New Yorker "...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." -- Shelf Awareness "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." -- Entertainment Weekly "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" -- Men's Journal "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..." -- The Atlantic "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." -- AndrewZimmerman.com, 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.
Dewey Edition
23
TitleLeading
The
Dewey Decimal
641.5951
Synopsis
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 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 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 Food & Wine 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 Bon Appétit named Mission Chinese Food the second-best new restaurant in America, and in 2012 the New York Times hailed the Lower East Side outpost as the Best New Restaurant in New York City. 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., 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 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 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 Food & Wine 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 Bon App tit named Mission Chinese Food the second-best new restaurant in America, and in 2012 the New York Times hailed the Lower East Side outpost as the Best New Restaurant in New York City. 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. --AndrewZimmerman.com, From 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 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 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 Food & Wine 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 Bon Appetit named Mission Chinese Food the second-best new restaurant in America, and in 2012 the New York Times hailed the Lower East Side outpost as the Best New Restaurant in New York City. 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.", 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 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 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 Food & Wine 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 Bon Appétit named Mission Chinese Food the second-best new restaurant in America, and in 2012 the New York Times hailed the Lower East Side outpost as the Best New Restaurant in New York City. 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.
LC Classification Number
TX724.5.C5B69 2015
Artikelbeschreibung des Verkäufers
Info zu diesem Verkäufer
monicaseleslover
98,4% positive Bewertungen•31 Tsd. Artikel verkauft
Angemeldet als gewerblicher Verkäufer
Verkäuferbewertungen (9'596)
Dieser Artikel (1)
Alle Artikel (9'596)
- l***s (95)- Bewertung vom Käufer.Letzte 6 MonateBestätigter KaufFast shipping!
- o***n (543)- Bewertung vom Käufer.Letzter MonatBestätigter KaufFast shipping
- d***n (806)- Bewertung vom Käufer.Letzter MonatBestätigter KaufExcellent transaction & seller. Would gladly buy from again.
- c***s (908)- Bewertung vom Käufer.Letzter MonatBestätigter KaufThe album was well packaged. Little disappointed about the split across top of sleeve. Wasn’t mentioned in description and sleeve was rated in “excellent condition.” Vinyl is as described, mint condition. Overall I’m satisfied with the item. Thanks,
monicaseleslover
98,4% positive Bewertungen•31 Tsd. Artikel verkauft
Angemeldet als gewerblicher Verkäufer
Verkäuferbewertungen (9'596)
Dieser Artikel (1)
Alle Artikel (9'596)
- l***s (95)- Bewertung vom Käufer.Letzte 6 MonateBestätigter KaufFast shipping!
- o***n (543)- Bewertung vom Käufer.Letzter MonatBestätigter KaufFast shipping
- d***n (806)- Bewertung vom Käufer.Letzter MonatBestätigter KaufExcellent transaction & seller. Would gladly buy from again.
- c***s (908)- Bewertung vom Käufer.Letzter MonatBestätigter KaufThe album was well packaged. Little disappointed about the split across top of sleeve. Wasn’t mentioned in description and sleeve was rated in “excellent condition.” Vinyl is as described, mint condition. Overall I’m satisfied with the item. Thanks,