JAMES BEARD AWARD WINNER - 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.
**
ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The New Yorker, San
Francisco Chronicle - ONE OF THE BEST COOKBOOKS OF THE YEAR:
Glamour - "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.