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The Mission Chinese Food Cookbook
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About the Author

Danny Bowien is the chef and cofounder of three restaurants: Mission Chinese Food in San Francisco and New York and Mission Cantina in New York. In 2008 he improbably won the Pesto World Championship in Genoa, Italy, and in 2013 the James Beard Foundation named him Rising Star Chef of the Year. He was born in Korea, raised in Oklahoma, and now lives in New York with his wife, Youngmi, and their son, Mino. Chris Ying worked as designer, editor, and publisher of McSweeney's before becoming editor in chief of Lucky Peach. He is the coauthor of Ivan Ramen and a founder of the nonprofit organization ZeroFoodprint. He lives in San Francisco with his wife, Jami.

Reviews

"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
"In his new cookbook, [Bowien] again defies expectation."--Tasting Table
"The young culinary star chronicles his unconventional rise in a "cookbook in conversations" that combines raucous storytelling with his addictive - and often surprisingly simple - recipes."--Food Republic
"To hear Bowien in his own words is a treat, and his debut cookbook is not to be missed. Like Gabrielle Hamilton's Prune, this will thrill foodies and aspiring chefs."--Library Journal
"One of the most affecting books I've read all year.... When the odd recipe pops up, it feels like a lifeline, or a turning point."--New Yorker
"The creators of the San Francisco and New York hot spots don't just share their recipes, they reminisce about their early days as well."--Entertainment Weekly
"Throwing caution (and tradition) to the wind, [Bowien] combines scrupulous, exact culinary skills with an intuitive common sense about what will taste good and be nourishing without boring the palate. What results is a menu full of rule-breaking surprises"--Men's Journal
"What makes The Mission Chinese Food Cookbook compulsively readable is Bowien's voice: fiercely honest, self-critical, incredibly sympathetic. Although ostensibly a recipe book, this is as engaging and readable a memoir as Kitchen Confidential..."--The Atlantic
"Danny Bowien is one of the most innovative chefs-and arguably the ballsiest-in the country, taking the culinary world by storm with Mission Chinese Food. His new book...makes home cooks of all levels rethink what it means to cook Chinese food."--AndrewZimmerman.com
"...the conversational tete-a-tete with Lucky Peach editor Chris Ying, and down-to-earth candor, makes this book an enjoyable read for fans of Asian fusion cuisines."--Shelf Awareness

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