Inbunden, Engelska, 2015
410 kr
Skickas inom 3-6 vardagar
Danny Bowien – författare
Visar alla böcker från författaren Danny Bowien. Handla med fri frakt och snabb leverans.
3 produkter
3 produkter
- E-bokEngelska, 2015
251 kr
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"Compulsively readable . . . Although ostensibly a recipe book, this is as engaging and readable a memoir as Kitchen Confidential." —The AtlanticForewords by Anthony Bourdain and David ChangMission 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 - E-bokEngelska, 2022
242 kr
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From the author ofThe Mission Chinese Food Cookbook, a fresh take on vegan cooking that emphasizes freewheelingexplorationand big flavorAs cofounder and chef of the famous Mission Chinese Food restaurants in San Francisco and New York, Danny Bowien has a reputation for inventive meat dishes like Chongqing Chicken Wingsand Kung Pao Pastrami. Yet eight years ago, he became a dad, got sober, and quietly began to train his gift for creating exhilarating food on meat-free, dairy-free dishes. Soon, much of the Mission menu was vegannot that anyone noticed. They were too busy eating it up.Thats the kind of food youll find inMission Vegan: fun, original, wildly flavorful dishes thatll thrill devotees of Dannys lamb ma po tofu, lifelong vegans, and everyone in between. His approach reflects the same uniquely American perspective--a blend of his particular upbringing and his boundless curiosity and enthusiasm--that has made him one of the countrys most influential chefs. It all adds up to a book where pasta pomodoro shares a chapter with chewy Korean buckwheat noodles topped with neon-pink dragonfruit ice; where one fried rice is inspired by veggie sushi hand rolls and another is a mash-up of his favorite Thai takeout and Jose Andres Spanish tortilla; and where kimchi is made kaleidoscopically with habanero, with pineapple, and with the seasoning packets from instant ramen.And while these are all dishes that have appeared, or could appear, on Missions menu, the recipes are all geared for the home cook, delivering restaurant-quality impact without restaurant-level effort. Keeping the emphasis on the fun of cooking and experimenting in the kitchen,Mission Veganrepresents a journey-in-progress, a chefs mission to find inspiration, joy, and flavor in food, no matter where life takes you.
