The Mission Chinese Food Cookbook

On a mission.

Mission Chinese began as a pop-up restaurant by Danny Bowien in San Francisco's Mission District. Since then the restaurant, as well as Bowien's inventive approach, has spread across the country, changing what it means to make Chinese food in America. Signature dishes like thrice-cooked bacon, kung pao pastrami, and salt cod fried rice have put Bowien and his restaurants on the map, and this cookbook tracks his story. Find out how it all began, how it became what it is today, and how to make a few of the restaurant's more addictive dishes along the way.

  • By Danny Bowien
  • Hardcover
  • 336 pages
  • (H)9.1" x (W)7.4" x (D)1.1"
  • Published by Ecco, 2015
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