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The Mission Chinese Food Cookbook

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description The Mission Chinese Food Cookbook Overview

The Mission Chinese Food Cookbook is a 2015 cookbook by chef Danny Bowien, detailing the recipes and history of his San Francisco restaurant, Mission Chinese Food. The book outlines how to prepare the restaurant's signature Americanized Sichuan dishes, such as kung pao pastrami and thrice-cooked bacon, while exploring the group's origins and culinary ethos. It is designed for home cooks interested in replicating the restaurant's spicy, high-impact flavor profiles.

help The Mission Chinese Food Cookbook FAQ

Who wrote The Mission Chinese Food Cookbook?

The book was written by chef Danny Bowien and published in 2015. It combines recipes with the story of Mission Chinese Food, the restaurant associated with Bowien's San Francisco cooking.

What kind of food does The Mission Chinese Food Cookbook teach?

It focuses on inventive Americanized Sichuan dishes and other restaurant creations. One named example is kung pao pastrami, which combines a classic Sichuan flavor profile with pastrami.

Is The Mission Chinese Food Cookbook traditional Chinese cooking?

It is not a strictly traditional Chinese cookbook. Bowien uses Chinese techniques and flavors while mixing them with American ingredients and restaurant ideas.

Does the cookbook explain the history of Mission Chinese Food?

Yes, the recipes are paired with background about the restaurant and its development. That makes the book partly a food memoir and restaurant history, not only a collection of instructions.

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