![Hardcover Mister Jiu's in Chinatown: Recipes and Stories from the Birthplace of Chinese American Food [A Cookbook] Book](https://i.thriftbooks.com/api/imagehandler/m/51FA3FD1864EE77168122D4494185CF8D15F8A03.jpeg)
Mister Jiu's in Chinatown: Recipes and Stories from the Birthplace of Chinese American Food [A Cookbook]
The acclaimed chef behind the Michelin-starred Mister Jiu's restaurant shares the past, present, and future of Chinese cooking in America through 90 mouthwatering recipes.
ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The New Yorker, San Francisco Chronicle - ONE OF THE BEST COOKBOOKS OF THE YEAR: Glamour - "Brandon Jew's affection for San Francisco's Chinatown and his own Chinese heritage is palpable in this cookbook, which is both a recipe collection and a portrait of a district rich in history."--Fuchsia Dunlop, James Beard Award-winning author of The Food of Sichuan 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. Through deeply personal recipes and stories about the neighborhood that often inspires them, this groundbreaking cookbook is an intimate account of how Chinese food became American food and the making of a Chinese American chef. 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. From the fundamentals of Chinese cooking to master class recipes, he interweaves recipes and techniques with stories about their origins in Chinatown and in his own family history. And he connects his classical training and American roots to Chinese traditions in chapters celebrating dim sum, dumplings, and banquet-style parties. 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 of America.
ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The New Yorker, San Francisco Chronicle - ONE OF THE BEST COOKBOOKS OF THE YEAR: Glamour - "Brandon Jew's affection for San Francisco's Chinatown and his own Chinese heritage is palpable in this cookbook, which is both a recipe collection and a portrait of a district rich in history."--Fuchsia Dunlop, James Beard Award-winning author of The Food of Sichuan 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. Through deeply personal recipes and stories about the neighborhood that often inspires them, this groundbreaking cookbook is an intimate account of how Chinese food became American food and the making of a Chinese American chef. 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. From the fundamentals of Chinese cooking to master class recipes, he interweaves recipes and techniques with stories about their origins in Chinatown and in his own family history. And he connects his classical training and American roots to Chinese traditions in chapters celebrating dim sum, dumplings, and banquet-style parties. 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 of America.
Format:Hardcover
Language:English
ISBN:1984856502
ISBN13:9781984856500
Release Date:March 2021
Publisher:Ten Speed Press
Length:304 Pages
Weight:2.70 lbs.
Dimensions:1.0" x 8.2" x 10.3"
Customer Reviews
1 rating
Restaurant cookbook on Chinese American food makes ingredients more approachable
Published by Tricia Buzzelli , 3 years ago
This cookbook not only has beautiful photos that make the food jump off the page at you, but a wonderful narrative about the inspiration behind the restaurant in San Francisco, and the history of Chinese American food. I think that home cooks are intimidated to make Asian food at home, but it really is one of the easiest cuisines to make at home once you fill your pantry with the right ingredients. Brandon Jew gives readers a detailed look into his pantry which makes stepping into the Asian supermarket a little less scary. One of my other favorite parts of this cookbook is a section similar to a matrix on cooking vegetables, what ingredients pair with them, how to season them correctly, and what to look for in regards to quality. This book would make a great gift for the foodie in your life, and hey if you are in San Fran check out the Mister Jiu's, I wish I could! I've received a free copy from Ten Speed Press in exchange for a free and unbiased review.
Copyright © 2025 Thriftbooks.com
Terms of Use | Privacy Policy | Do Not Sell/Share My Personal Information | Cookie Policy | Cookie Preferences | Accessibility Statement
ThriftBooks ® and the ThriftBooks ® logo are registered trademarks of Thrift Books Global, LLC
ThriftBooks ® and the ThriftBooks ® logo are registered trademarks of Thrift Books Global, LLC
