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Miracle of Tea
by Penny StanwayIt's not just about Camomile or Earl Grey - there are so many different teas from around the world waiting to be discovered and experimented with, and which will do wonders for your beauty and your garden. Most imortantly, Stanaway shows that teas are a key component of a healthy diet. The first chapter takes us through different the major tea types and varieties, a kind of Sibley's Guide to Teas. The rest of the book focusees on what we can do with teas, from tips on buying and storing them, to how to make use of them for caring for ourselves and our homes. Finally, there's a selection of the most delicious tea-containing recipes, carefully chosen to inspire and delight.
Miraculous Abundance: One Quarter Acre, Two French Farmers, and Enough Food to Feed the World
by null Perrine Herve-Gruyer null Charles Herve-Gruyer&“Farmers like Charles and Perrine Hervé-Gruyer [are] beacons of light. Their work allows the rest of the world to see that there is another life, there is another way.&”—Eliot ColemanWhat began as a simple dream has turned into one of the world&’s most radical, innovative experiments in small-scale farming—using the Bec Hellouin model for growing food, sequestering carbon, creating jobs, and increasing biodiversity without using fossil fuelsWhen Charles and Perrine Hervé-Gruyer set out to create their farm in a historic Normandy village, they had no idea just how much their lives would change. Neither one had ever farmed before. Charles had been traveling the globe teaching students about ecology and indigenous cultures. Perrine had been an international lawyer in Japan. Their farm Bec Hellouin has since become an internationally celebrated model of innovation in ecological agriculture. Miraculous Abundance is the eloquent tale of the couple&’s quest to build an agricultural model that can carry us into a post-carbon future.The authors dive deeper into the various farming methods across the globe that contributed towards the creation of the Bec Hellouin model, including:Permaculture and soil health principlesKorean natural farming methodsManaging a four-season farmCreating a productive agroecosystem that is resilient and durableUsing no-dig methods for soil fertilityModelling an agrarian system that supports its community in totality; from craft, restaurants and shared work spaces to jobs, agritourism, energy and ecological biodiversityPerfect for aspiring and experienced farmers, gardeners, and homesteaders, Miraculous Abundance is a love letter to a future where ecological farming is at the centre of every community. &“This book, more about philosophy than a how-to, describes how two inexperienced beginners succeeded in creating a gorgeous, productive, self-sustaining farm.&”—Marion Nestle
Mirage of Health: Utopias, Progress, and Biological Change
by René DubosEvery man dreams of a utopia in which disease is conquered and the only thing left to die of is old age. In a study of the history and concepts of medicine, René Dubos, who is one of America’s most distinguished scientists, shows that such a utopia is neither possible nor desirable. Organized species such as ants have established a satisfactory equilibrium with their environment and suffer no great waves of disease or changes in their social structure. But man is essentially dynamic, his way of life constantly in flux from century to century. He experiments with synthetic products and changes his diet; he builds cities that breed rats and infection; he builds automobiles and factories which pollute the air; and he constructs radioactive bombs. As life becomes more comfortable and technology more complicated, new factors introduce new dangers; the ingredients for utopia are the agents of new disease. Dr. Dubois’ thesis may sound discouraging to a world looking for a cure-all in medical research, but actually it is affirmative—even hopeful. Once we accept the fact that “complete freedom from disease and from struggle is almost incompatible with the process of living,” we will know that our aspirations cannot be satisfied with health and the easy life.“The viewpoint expressed in Mirage of Health has now become a dominant one in our general culture and encompasses much of current concern with improving lifestyles related to health and promoting greater health consciousness among the public. In this sense, the discussion, although written twenty-five years ago, is perhaps more relevant today than it was then.”—DAVID MECHANIC, University Professor, René Dubos Professor of Behavioral Sciences, and Director of the Institute for Health, Health Care Policy, and Aging Research, Rutgers University
Miraval's Sweet & Savory Cooking
by Justin Cline Macy Kim MacyMiraval’s Sweet & Savory Cooking is a blend of two styles of cooking by Miraval Resort & Spa’s Executive Chef Justin Cline Macy and Pastry Chef Kim Macy. Although they’re from very different areas of the kitchen, this husband-and-wife team has come together to create a unique cookbook that will take you on an exciting journey of culinary delights that are sure to please the palate and respect the waistline. Whatever your skill level may be, you’ll learn to combine flavors to create bold, delicious dishes without the added calories. A number of celiac-friendly recipes and low-fat substitutions are also included so you can prepare meals that fit the dietary needs of your whole family.In addition to the array of recipes that align with Miraval’s dedication to optimal well-being, Justin and Kim provide information on proper cooking tools and equipment, helpful hints and kitchen safety tips, and a handy shopping list to keep your pantry well stocked. Beautiful color photographs throughout will inspire you, and insights on techniques and serving suggestions will guide your every step. Both chefs are masters at making their sweet and savory creations lower in fat and calories yet so tasty that you’d never consider their dishes to be "health food," but rather delicious food that is full of lively flavors and appealing textures—and packed with nutrition.
Mis mejores recetas
by Gordon RamsayEl nuevo libro basado en el programa de Canal Cocina Las mejores recetas de Gordon Ramsay. Una recopilación de más de 120 recetas nuevas y deliciosas llenas de toda la experiencia y el talento de Gordon. Desde desayunos y brunches creativos hasta cenas de diario o con amigos, este es un libro sobre el placer de cocinar y de compartir la mejor comida casera con la familia y los amigos. «Mis reglas son simples: la cocina casera debe ser fácil, debe ser rápida, debe ser deliciosa. Si crees que no eres capaz de preparar una comida sensacional en casa, espera y verás. Voy a demostrarte que por muy ocupado que estés, es posible preparar platos increíbles. Estas recetas son lo único que te hará falta.»Gordon Ramsay
A Miscellany of Garlic: From Paying Off Pyramids and Scaring Away Tigers to Inspiring Courage and Curing Hiccups, the Unusual Power Behind the World's Most Humble Vegetable
by Trina ClicknerFrom ancient Greek lore to vampire movies and modern medicine, what other herb invokes such strong feelings in people as allium sativum-better known as garlic? Most people know garlic can season food and may even protect from evil spirits but they may not know it can cure colds, attract lovers, and sweeten luck-until now. A Miscellany of Garlic reveals all of the splendors of this amazing plant, including:to keep them safe and strong, Egyptian slaves chewed on garlic while building the pyramidseating garlic can help repair lung damage caused by smokingTibetan monks were banned from eating garlic-due to its reputation as an aphrodisiaclarge quantities of raw garlic can prevent roundworm and other parasitesand a mixture of crushed garlic and water can rid roses of aphids Packed with hundreds of aromatic facts, trivia, and quick-to-table recipes, A Miscellany of Garlic is an homage to the savory herb no garlic lover can resist.
Misfortune Cookie: A Noodle Shop Mystery (A Noodle Shop Mystery #9)
by Vivien ChienIn Vivien Chien's Misfortune Cookie, Lana Lee returns for another delectable cozy set in a Chinese restaurant in Cleveland, OH.“Pair your noodles with this steaming mystery, and you have the perfect chilly night combination!”—PopSugarThey say fortune favors the bold, and Lana Lee is determined to prove that true.Lana, now officially manager of her family’s restaurant, the Ho-Lee Noodle House, is headed to sunny Irvine, California to attend a restaurant convention with her sister, Anna May, along for the ride. The girls’ very Americanized Aunt Grace has asked them to stay in her posh rental, and as the trip begins, it seems to be just what they both needed. Even the restaurant convention proves to be worthwhile and entertaining, especially when Lana witnesses a dramatic cat fight between a fortune cookie vendor and a journalist.Lana and Anna May can’t imagine things getting any better until they learn their aunt has yet another surprise in store for them—a swanky cocktail party hosted for the freelancers of Southern California. But on the night of the party, things go south when a close journalist friend of Grace’s mysteriously plunges from the roof top of the hotel. Even more suspicious is the fact that Aunt Grace’s friend is the same journalist Lana saw getting into a screaming match with the fortune cookie vendor at the convention.The police rule the death a gruesome accident, but Aunt Grace refuses to accept that explanation and begs Lana for her help uncovering the truth. Lana, Anna May, Aunt Grace attempt to keep up appearances as they search for answers, but unwanted attention from suspicious colleagues and convention attendees starts to surface, causing Lana to wonder if they’ll find the killer in time…or if they’ll be the next ones pushed over the edge.
Miso, Tempeh, Natto & Other Tasty Ferments: A Step-by-Step Guide to Fermenting Grains and Beans
by Kirsten K. Shockey Christopher ShockeyBest-selling fermentation authors Kirsten and Christopher Shockey explore a whole new realm of probiotic superfoods with Miso, Tempeh, Natto & Other Tasty Ferments. This in-depth handbook offers accessible, step-by-step techniques for fermenting beans and grains in the home kitchen. The Shockeys expand beyond the basic components of traditionally Asian protein-rich ferments to include not only soybeans and wheat, but also chickpeas, black-eyed peas, lentils, barley, sorghum, millet, quinoa, and oats. Their ferments feature creative combinations such as ancient grains tempeh, hazelnut–cocoa nib tempeh, millet koji, sea island red pea miso, and heirloom cranberry bean miso. Once the ferments are mastered, there are more than 50 additional recipes for using them in condiments, dishes, and desserts including natto polenta, Thai marinated tempeh, and chocolate miso babka. For enthusiasts enthralled by the flavor possibilities and the health benefits of fermenting, this book opens up a new world of possibilities. This publication conforms to the EPUB Accessibility specification at WCAG 2.0 Level AA.
Miss Beecher's Domestic Receipt-Book
by Catharine Beecher1846 gem gives recipes for rice griddle cakes, royal crumpets, sassafras jelly, pickled nasturtiums, codfish relish, mutton hash, mock turtle soup, much more. Readers also learn how to cut up a hog, make "crayons" for blackboards, prepare tables for dinner parties. New Introduction by cookbook authority Jan Longone. 40 black-and-white figures.
Miss Charming's Guide for Hip Bartenders and Wayout Wannabes
by Cheryl CharmingMiss Charming's Guide for Hip Bartenders and Wayout Wannabes is a new approach to the top-selling bartending category, providing readers with all of the insider tips they need to become a top-shelf bartender-at home or as a career. <br><br>Packed full of fun illustrations, hints, tricks, tips and recipes, Miss Charming's Guide for Hip Bartenders and Wayout Wannabes is a one-stop reference for readers looking for a fun-filled, practical guide on how to tend bar full time, part time or party time!
Miss Dahl's Voluptuous Delights: Recipes for Every Season, Mood, and Appetite
by Sophie Dahl“Sophie has a great style of cooking and recipes you really want to eat.” —Jamie Oliver, New York Times bestselling author of Five Ingredients: MediterraneanFood is meant to be enjoyed, and Sophie Dahl would have it no other way. Growing up in a family of true food lovers, she began cooking at a young age and never looked back. Miss Dahl's Voluptuous Delights presents nearly one hundred of her tried-and-true recipes, organized around the four seasons and using the freshest ingredients available. Accented with her stories about how she came to know these foods and why she loves them, Miss Dahl's Voluptuous Delights provides a complete picture of what a meal should provide. From lemon-scented summer stews, to crisply burnished pies, to salads and soups for breezy lunches, to decadent desserts, Sophie Dahl cooks food that is indulgent, delicious, and wholesome.
Miss Ella of Commander's Palace: I Don't Want A Restaurant Where A Jazz Band Can't Come Marching Through
by Ella Brennan Ti MartinIn this culinary memoir, readers get a personal tour of the storied New Orleans restaurant with the woman who put it—and Creole cuisine—on the map. Meet Ella Brennan: mother, mentor, blunt-talking fireball, and matriarch of a New Orleans restaurant empire. Ella is famous for bringing national attention to Creole cuisine, and her unique vision is best summed up in her own words: "I don&’t want a restaurant where a jazz band can&’t come marching through." In this candid autobiography, Ella shares her life story from childhood in the Great Depression to opening acclaimed eateries. When the Brennans launched Commander&’s Palace, it became the city&’s most popular restaurant. Many of the city&’s most famous chefs such as Paul Prudhomme, Emeril Lagasse, Troy McPhail, and many others, got their start there. Miss Ella of Commander&’s Palace describes the drama, the disasters, and the abundance of love, sweat, and grit it takes to become the matriarch of New Orleans&’ finest restaurant empire.
Miss Hope's Teatime Treats
by Hope and GreenwoodCelebrate taking tea in all its guises. In this charming cookbook, Miss Hope treats you to an array of recipes for teatime delights, from Potted Prawns and Scotch Eggs, to Marmalade Cake, Sea Salt Millionaire's Shortbread and Custard Tarts, all washed down with the perfect tipple such as a Sparkling Jasmine Tea or an Earl Grey Vodka.There's also an insight into the art of teatime etiquette, including how to make edible garnishes and the all-important table decorations. Exquisitely designed with full-colour photography and all the charm and appeal of the Hope and Greenwood brand, this little gem of a book epitomises the beloved British tradition of afternoon tea.
Miss Kay's Duck Commander Kitchen: Faith, Family, and Food--Bringing Our Home to Your Table
by Chrys Howard Kay RobertsonThe sassy, country-cookin' matriarch of the Robertson clan and star of A&E's Duck Dynasty dishes up her fabulous recipes and stories in this irresistible family cookbook.From fried chicken to fried frog legs, sausage gumbo to crawfish étouffée, and buttery biscuits to red beans and rice, Miss Kay is a master of the back-country, home-cooked meal. She has been cooking ever since she was a little girl and has perfected her skills through years of practice on the Robertson clan. Now she shares her mouth-watering meals, drinks, desserts, and more, and her love shows in every recipe. Since family is of utmost importance to the Robertsons, each section of Miss Kay's Duck Commander Kitchen is organized around different family members and special events, featuring insider stories and colorful dinner table conversations that will keep you laughing. Miss Kay also reveals the favorite recipes of each of the Robertson men--and their wives--as well as the famous meals she cooks for extended family, friends, and church members. In addition to more than 100 recipes, beautiful full-color photos and family pictures make this book a feast for the eyes as well as the taste buds. And true to their faith, you'll find scriptures sprinkled throughout Miss Kay's Duck Commander Kitchen. With a backwoods country flair, the cookbook that Duck Dynasty fans have been waiting for is finally here. And true to her down-home style, Miss Kay doesn't disappoint: "Food is the language, and I know how to speak it!"
Miss Kay's Duck Commander Kitchen: Faith, Family and Food - Bringing Our Home to Your Table
by Kay RobertsonMiss Kay has been cooking since she was a little girl, and has perfected her skills through years of practice. Since family is so important to the Robertson clan, the stars of the hit TV seriesDuck Dynasty, this cook book is organised around family members and the friends they love. Packed with more than 100 great recipes - from crawfish pie and sausage gumbo to banana pudding and buttery biscuits, many of them illustrated in full colour - this is the perfect introduction to Southern-style cuisine. The recipes will also be accompanied by tales from around the kitchen table and insider stories from the Robertson family, including the favourite meals of all the gang. It builds up to the perfect package for anyone who wants to bring a bit of backwoods country food and drink to their home - a heartwarming, mouthwatering treat.
Miss Leslie's New Cookery Book (American Antiquarian Cookbook Collection)
by Eliza LeslieThis nineteenth-century American cookbook is a comprehensive guide to traditional American cooking by one of the era’s more prolific food writers.Originally published in 1857, Miss Leslie’s New Cookery Book set a new standard in American cookbook publishing. This comprehensive recipe collection of over 650 pages with 1,000 recipes contains dishes ranging from American fried chicken and southern veal stew to continental favorites like Italian pork and West Indian fried bananas. Every recipe was tested by the author, and all were original to the book. Leslie was a marvelous food writer whose strongly stated opinions about cooking techniques and ingredients provided sensible advice to American cooks who had long suffered from the poor directions in continental cookbooks and from the differences in European kitchens and utensils. Her publisher proclaimed this “the most complete Cook Book in the world.” This edition of Miss Leslie’s New Cookery Book was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts, founded in 1812.
Miss Leslie's New Cookery Book (American Antiquarian Cookbook Collection)
by Eliza LeslieThis nineteenth-century American cookbook is a comprehensive guide to traditional American cooking by one of the era’s more prolific food writers.Originally published in 1857, Miss Leslie’s New Cookery Book set a new standard in American cookbook publishing. This comprehensive recipe collection of over 650 pages with 1,000 recipes contains dishes ranging from American fried chicken and southern veal stew to continental favorites like Italian pork and West Indian fried bananas. Every recipe was tested by the author, and all were original to the book. Leslie was a marvelous food writer whose strongly stated opinions about cooking techniques and ingredients provided sensible advice to American cooks who had long suffered from the poor directions in continental cookbooks and from the differences in European kitchens and utensils. Her publisher proclaimed this “the most complete Cook Book in the world.” This edition of Miss Leslie’s New Cookery Book was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts, founded in 1812.
Miss MacDonald Has a Farm
by Kalee GwarjanskiIn this female-forward spin on the traditional children's song "Old MacDonald", readers can join Miss MacDonald on her vegetable farm and see all the work that goes into growing healthy and delicious produce."Miss MacDonald has a farm,She loves things that grow!"E-I-E-I-GROW! With a "weed-weed" here and a "pick-pick" there, young readers can follow Miss MacDonald as she tends to her vegetable farm. It's a rollicking, rhyming read-aloud that ends in a community feast and celebrates themes of healthy eating, plant-based meals, local produce, gardening, seasons, and female farmers.
Miss Magenta, Sweet Inventor: Genie Street: Ladybird Read it yourself
by Richard DungworthMiss Magenta Sweet Inventor is book five of Ladybird's Genie Street fiction series. This exciting new ebook contains two short chapter stories for independent readers who are ready and want to read real fiction for the first time. In Miss Magenta Sweet Inventor, Tom and Daisy are needed urgently in Lampland! Miss Magenta has been kidnapped by the evil Count Sourtooth. Tom and Daisy journey to Lampland and must try to help Miss Magenta escape, but will they succeed before Count Sourtooth and his evil goblins see them? In the second story - Mr Moley, Robot Goalie - Tom and Daisy find themselves at a football match in Lampland, but the players are all robots! Genie Street is the next step up from Ladybird's Read it yourself Level 4. With short chapters, simple vocabulary and a clear layout, these ebooks will encourage and build confidence when reading. Other stories in this series include Mrs Kramer Dragon Tamer, Mr Chan Rocket Man, Mrs Greene Mermaid Queen and Dr Singh Pirate King.
Miss Mary Bobo's Boarding House Cookbook: A Celebration of Traditional Southern Dishes that Made Miss Mary Bobo's an American Legend
by Pat MitchamoreDive into the history of Miss Mary Bobo&’s Boarding House and enjoy a celebration of traditional southern recipes with her delectable dishes that made her an American legend. Shortly before noon, about sixty guests gather on the front porch and lawn of Miss Mary Bobo's Boarding House in Lynchburg, Tennessee for a mid-day dinner. Each table is cared for by a Lynchburg hostess, a lady from the town who sees to it that the bowls and platters are kept full, that everyone meets each other at the table, that the conversation is always flowing, and that everyone has a grand time. The dinner bell is rung and as each name is called, diners follow their hostess to the dining table.Now you can give your guests the same delicious southern dishes served at Miss Mary Bobo's Boarding House. None are difficult to cook, but all are best when prepared by caring hands and served with friendship, a recipe that all boarding houses have found to be foolproof! In Miss Mary Bobo&’s Boarding House Cookbook, you&’ll discover delicious dishes including…Unforgettable Ham Balls, Miz Bobo&’s Cabbage Relish, Miss Mary&’s Famous Chicken and Pastry, Moore County Mushroom Soup and more Miss Mary Bobo&’s Boarding House Cookbook is the perfect collection of recipes to entertain guests, bring family and friends together, and of course, enjoy some good old-fashioned Southern cooking.
Miss Tiny Chef
by Linda NabasaMiss Tiny Chef is only eight years old. She does things other little girls wouldn’t do. Armed with a talking mingling stick that shares all its great recipes with her, Kasini stirs up a special surprise meal for mummy. Raymond Diby (illustrator), Ruramai Musekiwa (designer), Nabeela Kalla (editor).
Miss Vickie's Real Food Real Fast Pressure Cooker Cookbook
by Vickie SmithAn all-new collection of super-easy, super-tasty recipes from the queen of the pressure cooker and best-selling author of Miss Vickie&’s Big Book of Pressure Cooker RecipesMillions of people every year visit Vickie Smith's MissVickie.com, the number one website for pressure cooker recipes. With more than 1,000 delicious pressure cooker recipes, Miss Vickie's site has something for everyone. Pressure cookers are more popular than ever, and Miss Vickie&’s first book was hugely popular. Now, she's back with this new collection of mouthwatering recipes, more than 200 in all! Focused on affordable meals that are super-simple to prepare, this book serves as a perfect companion to Miss Vickie's Big Book of Pressure Cooker Recipes.Includes 215 pressure cooker recipes that are easy to make and even easier to affordFeatures 28 gorgeous full-color photosAuthor Vickie Smith is the first name in pressure cooker recipes and has a huge following onlineWhether you've just started using your pressure cooker or you've been doing it for years but need new recipes, this is the perfect quick-and-easy pressure cooker book for you.
The Missing Ingredient: The Curious Role Of Time In Food And Flavor
by Jenny LinfordFrom hours in the oven to years in the barrel, this illuminating book examines the relationship between the cook and the clock, and the underappreciated impact that time has on our favorite dishes Two minutes into boiling an egg, the white isn’t set and the yolk is totally raw. After five minutes however, the white is fully set and the yolk slightly runny—a perfectly spoonable, soft-boiled egg. Boil for another three minutes for a set and tender yolk, or an additional five minutes for a fully set yolk. But be careful: once you boil the egg past ten minutes, you’ll have a crumbly yolk and dry, overly firm white. When it comes to boiled eggs, you may think you’re only dealing with one ingredient, but there is another less obvious, but still critical ingredient involved that should not be overlooked: time. The Missing Ingredient is the first book to consider the intrinsic yet often forgotten role of time in creating the flavors and textures we love. Through a series of encounters with ingredients, producers, cooks, artisans, and chefs, acclaimed author of The Chef’s Library Jenny Linford shows how, time and again, time itself is the invisible ingredient in our most cherished recipes. Playfully structured through different periods of time, the book examines the fast and slow, from the seconds it takes for sugar to caramelize to the centuries it takes for food heritage to be passed down from our ancestors. From the brevity of blanching and the days required in the crucial process of fermentation, to the months of slow ripening that make a great cheddar and the years needed for certain wines to reach their peak, Linford dissects each segment of time needed to cook—and enjoy—simple and intricate cuisine alike. Including vignettes from the immediacy of taste (seconds), the exactitude of pasta (minutes), and smoking and barbecuing meats (hours), to maturing cheese (weeks), infusing vanilla extract (months), and perfecting parmigiana and port (years), The Missing Ingredient is an enlightening and essential volume for foodies, bakers, home cooks, chefs, and anyone who appreciates a perfectly-executed dish.
Mission: My Life, My Recipes, and Making the Impossible Easy
by Robert Irvine Brian O'ReillyThe star of Food Network's Dinner: Impossible, Chef Robert Irvine shares the adventurous story of his life, his thoughts on cooking, and his favorite recipesThere are few chefs on the planet who do what Irvine does, flying around the world at a moment's notice to cook for heads of state, royalty, and celebrities. Irvine reveals his fascinating past and unorthodox culinary training. His career as a world-renowned chef began at the age of fifteen when he was discovered by Prince Charles while cooking in the mess halls of the British Royal Navy.In Mission: Cook! Irvine tells the wild stories of his career, from studying under the best European chefs to cooking for three thousand refugees on a beach while civil war raged in South Yemen to preparing an Oscars feast while coordinating the biggest chefs in the business. Sprinkled throughout are Irvine's most incredible recipes from his travels around the world, including Roasted Duck with White Bean Ragout, Truffle Oil, and Shaved Parmesan Cheese; Tea-Smoked Chicken; Lobster Risotto with Clams; and his ethereal Windsor Angel Food Cake. Easy to prepare and deliciously satisfying, these are dishes that everyone will savor.Irvine's candid stories and behind-the-scenes look at the creation of his Food Network TV show Dinner: Impossible prove that the life of a celebrity chef is anything but ordinary. As is Mission: Cook!—a unique and fascinating look into the mind and life of one of the world's hottest chefs.
The Mission Chinese Food Cookbook
by Danny Bowien Chris Ying“Compulsively readable . . . Although ostensibly a recipe book, this is as engaging and readable a memoir as Kitchen Confidential.” —The AtlanticForewords by Anthony Bourdain and David ChangMission 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 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.“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