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The Mission Chinese Food Cookbook电子书

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16人正在读 | 0人评论 9.8

作       者:Bowien, Danny

出  版  社:Anthony Bourdain/Ecco

出版时间:2015-11-10

字       数:180.0万

所属分类: 进口书 > 外文原版书 > 小说

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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 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.
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Dedication

Contents

Foreword by Anthony Bourdain

Foreword by David Chang

Introduction

General Cooking Notes

Wok

Spices

Rice

Pressure Cooker

Mise en Place

New York, Part I

Warm Egg Custard with Scallops and Ham Broth

Chilled Egg Custard with Sea Urchin and Salmon Roe

Oklahoma

Smoked Beef Brisket with Smoked Cola BBQ Sauce

San Francisco

Mapo Tofu

Crunchy Tea-Smoked Eel Rolls

Salt-Cod Fried Rice

Kung Pao Pastrami

Thrice-Cooked Bacon

Broccoli Beef

Dumplings

China

Westlake Rice Porridge

Catfish à la Sichuan

Chongqing Chicken Wings

Hot-and-Sour Rib Tips

New York, Part II

Pork Jowl and Radishes

Mapo Ramen

Closed

Fried Hainan Chicken Rice

Appetizers

Pickles

Sichuan Pickled Vegetables, Two Ways

Chili-Pickled Long Beans

Pickled Mustard Greens

Dill Pickles

Pickled Red Onions

Chili-Pickled Pineapple

Tiger Salad

Beijing Vinegar Peanuts

Smashed Cucumbers with Sesame Paste and Salted Chili Condiment

Shaved Pork Belly with Ma La Vinaigrette

Shaved Pork Belly and Octopus Terrine with Married-Couple’s Vinaigrette

Pigs’-Ear Terrine with Sichuan Salsa Verde

Entrées

Braised Pork Belly

Tiki Pork Belly

Pastrami

Sizzling Cumin Lamb

Taiwanese Eggplant and Clams

Steamed Fish Cheeks, Ground Pork, and Chili-Pickled Long Beans

General Tso’s Veal Rib

Fried Pigs’ Tails with Smoked Cola BBQ Sauce

Noodles

Hand-Pulled Noodles

Dan Dan Noodles, Three Ways

Matcha Noodles

Stir-Fried Chicken Parts

Vegetables

Stir-Fried Sweet Peas

Mongolian Long Beans

Fish-Fragrant Eggplant

Stir-Fried Corn with Chiles and Smoked Bamboo

Sweet Potato Leaves with Kabocha Squash

Surprises

Salt-and-Pepper Crab with Mapo Tofu

Henan Big-Tray Fish

Beggar’s Duck

Sichuan Lobster Boil

The Mission Chinese Pantry

Acknowledgments

Index

About the Authors

Credits

Copyright

About the Publisher

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