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
{{ AssociateAccountModalCtrl.data.message }}
{{ AssociateAccountModalCtrl.data.paragraph }}
{{ AssociateAccountModalCtrl.data.error }}

Don't already have a Bespoke Post account?

Welcome
We've created a brand new Bespoke Post account for you, using the email address: {{ ::$ctrl.userEmail }}
Welcome back
You have an account with us, but haven't set a password yet. Reset your password to log-in.
{{ $ctrl.email }}
Email sent
The {{ ::$ctrl.product.name }} -
For a limited time, get over 20% off one of our favorites (plus, free returns).