Inside the ‘Uniquely American’ Mission Chinese Food Cookbook
Danny Bowien is the chef at the helm of a bi-coastal sensation. Mission Chinese Food has come to be synonymous with unexpected whimsy, with fiery hot chicken wings, and with reinvention. Ryan Sutton called the New York City location “an absolutely thrilling place to eat” and the restaurant has earned a place in the Eater NY 38.
And here now is a look inside Bowien’s first cookbook, co-authored by Lucky Peach editor-in-chief Chris Ying and published by Anthony Bourdain’s Ecco imprint. The Mission Chinese Food Cookbook hits shelves on November 10. Read on:
Foreword by Anthony Bourdain