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The Mission Chinese Food Cookbook

Author: Danny Bowien
Publisher: HarperCollins
ISBN: 0062243438
Size: 31.79 MB
Format: PDF
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From rising culinary star 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.

Nomad

Author: Daniel Humm
Publisher:
ISBN: 9783875154146
Size: 12.23 MB
Format: PDF, ePub, Mobi
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Appetites

Author: Anthony Bourdain
Publisher: Riva Verlag
ISBN: 3959716672
Size: 27.31 MB
Format: PDF, ePub, Mobi
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In Appetites stellt Anthony Bourdain seine Lieblingsgerichte vor, die ihm schon während seiner Kindheit, später in seiner Karriere als Koch und natürlich auf seinen Reisen ans Herz gewachsen sind. Doch Appetites ist weit mehr als ein Kochbuch. Es ist ein Kunstwerk. Ein Manifest. Eine Reflexion über das (richtige) Leben und ein Schlachtplan für die Küche, der dabei hilft, Gäste mit atemberaubender Effizienz in Schrecken zu versetzen. Die Fotos sind rebellisch, frech, ungeschönt, unkonventionell. Sie zeigen, wie es in einer Küche wirklich zugeht, und zelebrieren Bourdains Bad-Boy-Image auf schaurig-schöne Weise. Die Gerichte schmecken dennoch fantastisch und sollten – in Bourdains Augen – wirklich von jedem gekocht werden können.

Lean Startup

Author: Eric Ries
Publisher: Redline Wirtschaft
ISBN: 3864146712
Size: 47.88 MB
Format: PDF, Kindle
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Der Weg zum eigenen Unternehmen ist nie ohne Risiko. Und bis die Firma sich auf dem Markt etabliert hat, dauert es. Wer doch scheitert, verliert in der Regel viel Geld. Genau hier setzt das Konzept von Eric Ries an. Lean Startup heißt seine Methode. Sie ist schnell, ressourcenfreundlich und radikal erfolgsorientiert. Anhand von durchgespielten Szenarien kann man von vornherein die Erfolgsaussichten von Ideen, Produkten und Märkten bestimmen. Und auch während der Gründungphase wird der Stand der Dinge ständig überprüft. Machen, messen, lernen – so funktioniert der permanente Evaluationsprozess. Das spart enorm Zeit, Geld und Ressourcen und bietet die Möglichkeit, spontan den Kurs zu korrigieren. Das Lean-Startup-Tool hat sich schon zigtausenfach in der Praxis bewährt und setzt sich auch in Deutschland immer stärker durch.

Chop Suey And Sushi From Sea To Shining Sea

Author: Bruce Makoto Arnold
Publisher: University of Arkansas Press
ISBN: 1610756363
Size: 55.97 MB
Format: PDF, Kindle
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The essays in Chop Suey and Sushi from Sea to Shining Sea fill gaps in the existing food studies by revealing and contextualizing the hidden, local histories of Chinese and Japanese restaurants in the United States. The writer of these essays show how the taste and presentation of Chinese and Japanese dishes have evolved in sweat and hardship over generations of immigrants who became restaurant owners, chefs, and laborers in the small towns and large cities of America. These vivid, detailed, and sometimes emotional portrayals reveal the survival strategies deployed in Asian restaurant kitchens over the past 150 years and the impact these restaurants have had on the culture, politics, and foodways of the United States. Some of these authors are family members of restaurant owners or chefs, writing with a passion and richness that can only come from personal investment, while others are academic writers who have painstakingly mined decades of archival data to reconstruct the past. Still others offer a fresh look at the amazing continuity and domination of the “evil Chinaman” stereotype in the “foreign” world of American Chinatown restaurants. The essays include insights from a variety of disciplines, including history, sociology, anthropology, ethnography, economics, phenomenology, journalism, food studies, and film and literary criticism. Chop Suey and Sushi from Sea to Shining Sea not only complements the existing scholarship and exposes the work that still needs to be done in this field, but also underscores the unique and innovative approaches that can be taken in the field of American food studies.