Tienlon Ho

Brandon Jew

"The acclaimed chef behind the Michelin-starred Mister Jiu's in San Francisco's Chinatown shares stories of the past, present, and future of Chinese cooking in America through 90 mouthwatering recipes"--

Recipes and Stories from the Birthplace of Chinese American Food

Mister Jiu's in Chinatown

Adam Skolnick

Andrew Bender

John A Vlahides

Alison Bing

Celeste Brash

Sara Benson

Beth Kohn

Dalle foreste di sequoie nella nebbiosa California settentrionale alle soleggiate alle spiagge da surf nella California meridionale, questo 'stato dorato' affacciato sul Pacifico è davvero magnifico". In questa guida: Alcatraz in 3D; le spiagge migliori; viaggi on the road; regioni vinicole.

California

The acclaimed chef behind the Michelin-starred Mister Jiu’s restaurant shares the past, present, and future of Chinese cooking in America through 90 mouthwatering recipes. “Brandon Jew’s affection for San Francisco’s Chinatown and his own Chinese heritage is palpable in this cookbook, which is both a recipe collection and a portrait of a district rich in history.”—Fuchsia Dunlop, James Beard Award-winning author of The Food of Sichuan Brandon Jew trained in the kitchens of California cuisine pioneers and Michelin-starred Italian institutions before finding his way back to Chinatown and the food of his childhood. Through deeply personal recipes and stories about the neighborhood that often inspires them, this groundbreaking cookbook is an intimate account of how Chinese food became American food and the making of a Chinese American chef. Jew takes inspiration from classic Chinatown recipes to create innovative spins like Sizzling Rice Soup, Squid Ink Wontons, Orange Chicken Wings, Liberty Roast Duck, Mushroom Mu Shu, and Banana Black Sesame Pie. From the fundamentals of Chinese cooking to master class recipes, he interweaves recipes and techniques with stories about their origins in Chinatown and in his own family history. And he connects his classical training and American roots to Chinese traditions in chapters celebrating dim sum, dumplings, and banquet-style parties. With more than a hundred photographs of finished dishes as well as moving and evocative atmospheric shots of Chinatown, this book is also an intimate portrait—a look down the alleyways, above the tourist shops, and into the kitchens—of the neighborhood that changed the flavor of America.

Recipes and Stories from the Birthplace of Chinese American Food [A Cookbook]

David Eimer

Chung Wah Chow

Dai Min

Megan Eaves

Phillip Tang

Bradley Mayhew

Damian Harper

Daniel McCrohan

Shawn Low

Emily Matchar

Robert Kelly

Piera Chen

"Un insieme intrigante di monasteri avvolti nella nebbie, città vibranti, villaggi addormentati, ghiacciai di montagna, fortezze nel deserto e grattacieli scintillanti la varietà offerta dalla Cina è unica e sorprendente". In crociara sullo Yangzi; il Bund a colori; cucina cinese; a piedi nella Città Proibita.

Cina

Tienlon Ho

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