The acclaimed chef behind the Michelin-starred Mister Jiu's restaurant in San Francisco shares the past, present, and future of Chinese cooking in America through 90 mouthwatering recipes. 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. 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. 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 in America. Hardcover, 304 pages.
Dimensions: 8.10" x 10"