"Vibrant photography . . . as satisfying to flip through as it is to
cook from." ―New York Times**
"For any cook or foodie, having access to these recipes is almost
unfair." ―Richard Blais, winner, Top Chef All-Stars
"A cultural chronicle of both cuisine and the immigrant experience in
America." ―Vogue
The long-awaited cookbook from an iconic New York restaurant, revealing
never-before-published recipes!
Since its humble opening in 2005, Xi'an Famous Foods has expanded from
one stall in Flushing to 14 locations in Manhattan, Brooklyn, and
Queens. CEO Jason Wang divulges the untold story of how this empire came
to be, alongside the never-before-published recipes that helped create
this New York City icon. Recipes include:
- Tiger Vegetables Salad
- Lamb Meat Soup
- Liang Pi "Cold Skin Noodles"
- Spicy Cumin Lamb
- XFF Spicy and Sour Dumplings
- Spicy Cumin Lamb
- Beef and Ginkgo Congee
- Herbal Hot Pot Broth
- Spicy Cumin Whole Fish
- Spicy and Tingly Beef
- And more!
Wang writes in his introduction, "Here it is, the never-been-told
version of how the XFF empire came to be--the random weird pit stops
along the way; the family drama behind the scenes; the labor hidden in
the secret recipes, and, yes, some really f*cking good spicy cumin
lamb."
This unique, extraordinary cookbook helps home cooks make the dishes
that fans of Xi'an Famous Foods line up for while also exploring the
vibrant cuisine and culture of Xi'an. Transporting readers to the
streets of Xi'an and the kitchens of New York's Chinatown, Xi'an Famous
Foods is the cookbook that fans of Xi'an Famous Foods have been waiting
for.
