Published by Anthony Bourdain/Ecco, 2015
ISBN 10: 0062243411 ISBN 13: 9780062243416
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Condition: USED_FAIR. Heavily loved still intact and perfectly readable . Cosmetic wear only. Former Library book. Ships fast!.
Published by Anthony Bourdain/Ecco, 2015
ISBN 10: 0062243411 ISBN 13: 9780062243416
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Published by Anthony Bourdain/Ecco, 2015
ISBN 10: 0062243411 ISBN 13: 9780062243416
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Published by Anthony Bourdain/Ecco, 2015
ISBN 10: 0062243411 ISBN 13: 9780062243416
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Published by Anthony Bourdain/Ecco, 2015
ISBN 10: 0062243411 ISBN 13: 9780062243416
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Condition: USED_GOOD. May have some shelf-wear due to normal use. Your purchase funds free job training and education in the greater Seattle area. Thank you for supporting Goodwills nonprofit mission!.
Published by Anthony Bourdain/Ecco, 2015
ISBN 10: 0062243411 ISBN 13: 9780062243416
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Published by Anthony Bourdain/Ecco, 2015
ISBN 10: 0062243411 ISBN 13: 9780062243416
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Condition: USED_FAIR. Acceptable/Fair condition. Book is worn, but the pages are complete, and the text is legible. Has wear to binding and pages, may be ex-library. 2.5.
Published by Anthony Bourdain/Ecco, 2015
ISBN 10: 0062243411 ISBN 13: 9780062243416
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Published by Anthony Bourdain/Ecco, 2015
ISBN 10: 0062243411 ISBN 13: 9780062243416
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Published by HarperCollins Publishers, 2015
ISBN 10: 0062243411 ISBN 13: 9780062243416
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Condition: USED_VERYGOOD. Former library book; may include library markings. Used book that is in excellent condition. May show signs of wear or have minor defects.
Published by HarperCollins Publishers, 2015
ISBN 10: 0062243411 ISBN 13: 9780062243416
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Condition: USED_VERYGOOD. Former library book; may include library markings. Used book that is in excellent condition. May show signs of wear or have minor defects.
Published by Anthony Bourdain/Ecco, 2015
ISBN 10: 0062243411 ISBN 13: 9780062243416
Seller: Ergodebooks, Houston, TX, U.S.A.
Hardcover. Condition: USED_GOOD. Illustrated. From rising culinary star Danny Bowien, chef and cofounder of the tremendously popular Mission Chinese Food restaurants, comes an exuberant cookbook that tells the story of an unconventional idea born in San Francisco that spread cross-country, propelled by wildly inventive recipes that have changed what it means to cook Chinese food in America?Mission Chinese Food is not exactly a Chinese restaurant. It began its life as a pop-up: a restaurant nested within a divey Americanized Chinese joint in San Franciscos Mission District. From the beginning, a spirit of resourcefulness and radical inventiveness has infused each and every dish at Mission Chinese Food. Now, hungry diners line up outside both the San Francisco and New York City locations, waiting hours for platters of Sizzling Cumin Lamb, Thrice-Cooked Bacon, Fiery Kung Pao Pastrami, and pungent Salt-Cod Fried Rice.The force behind the phenomenon, chef Danny Bowien is, at only thirty-three, the fastest-rising young chef in the United States. Born in Korea and adopted by parents in Oklahoma, he has a broad spectrum of influences. Hes a veteran of fine-dining kitchens, sushi bars, an international pesto competition, and a grocery-store burger stand. In 2013 Food & Wine named him one of the countrys Best New Chefs and the James Beard Foundation awarded him its illustrious Rising Star Chef Award. In 2011 Bon Appétit named Mission Chinese Food the second-best new restaurant in America, and in 2012 the New York Times hailed the Lower East Side outpost as the Best New Restaurant in New York City.The Mission Chinese Food Cookbook tracks the fascinating, meteoric rise of the restaurant and its chef. Each chapter in the story-from the restaurants early days, to an ill-fated trip to China, to the opening of the first Mission Chinese in New York-unfolds as a conversation between Danny and his collaborators, and is accompanied by detailed recipes for the addictive dishes that have earned the restaurant global praise. Mission Chineses legions of fans as well as home cooks of all levels will rethink what it means to cook Chinese food, while getting a look into the background and insights of one of the most creative young chefs today.
Published by Anthony Bourdain/Ecco, 2015
ISBN 10: 0062243411 ISBN 13: 9780062243416
Seller: GreatBookPrices, Columbia, MD, U.S.A.
Condition: NEW.
Published by Anthony Bourdain/Ecco, 2015
ISBN 10: 0062243411 ISBN 13: 9780062243416
Seller: booksXpress, Bayonne, NJ, U.S.A.
Hardcover. Condition: NEW.
Published by Anthony Bourdain/Ecco, 2015
ISBN 10: 0062243411 ISBN 13: 9780062243416
Condition: USED_VERYGOOD. Very Good condition. No Dust Jacket A copy that may have a few cosmetic defects. May also contain light spine creasing or a few markings such as an owner's name, short gifter's inscription or light stamp.
Published by Harper Collins Publishers, 2015
ISBN 10: 0062243411 ISBN 13: 9780062243416
Seller: INDOO, Avenel, NJ, U.S.A.
Condition: USED_ASNEW. Unread copy in mint condition.
Published by Harper Collins Publishers, 2015
ISBN 10: 0062243411 ISBN 13: 9780062243416
Seller: INDOO, Avenel, NJ, U.S.A.
Condition: NEW. Brand New.
Published by Anthony Bourdain/Ecco, 2015
ISBN 10: 0062243411 ISBN 13: 9780062243416
Seller: GreatBookPrices, Columbia, MD, U.S.A.
Condition: USED_ASNEW. Unread book in perfect condition.
Published by Anthony Bourdain/Ecco, 2015
ISBN 10: 0062243411 ISBN 13: 9780062243416
Seller: Campbell Bookstore, Austin, TX, U.S.A.
Condition: USED_VERYGOOD.
Published by Anthony Bourdain/Ecco, 2015
ISBN 10: 0062243411 ISBN 13: 9780062243416
Seller: Front Cover Books, Denver, CO, U.S.A.
Condition: NEW.
Published by Anthony Bourdain/Ecco, 2015
ISBN 10: 0062243411 ISBN 13: 9780062243416
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Hardcover. Condition: NEW. New.
Published by Anthony Bourdain/Ecco, 2015
ISBN 10: 0062243411 ISBN 13: 9780062243416
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Published by Anthony Bourdain/Ecco, 2015
ISBN 10: 0062243411 ISBN 13: 9780062243416
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Published by Anthony Bourdain/Ecco, 2015
ISBN 10: 0062243411 ISBN 13: 9780062243416
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Published by HarperCollins Publishers Inc, New York, 2015
ISBN 10: 0062243411 ISBN 13: 9780062243416
Seller: Grand Eagle Retail, Wilmington, DE, U.S.A.
Hardcover. Condition: NEW. Hardcover. From rising culinary star Danny Bowien, chef and cofounder of the tremendously popular Mission Chinese Food restaurants, comes an exuberant cookbook that tells the story of an unconventional idea born in San Francisco that spread cross-country, propelled by wildly inventive recipes that have changed what it means to cook Chinese food in AmericaMission Chinese Food is not exactly a Chinese restaurant. It began its life as a pop-up: a restaurant nested within a divey Americanized Chinese joint in San Francisco's Mission District. From the beginning, a spirit of resourcefulness and radical inventiveness has infused each and every dish at Mission Chinese Food. Now, hungry diners line up outside both the San Francisco and New York City locations, waiting hours for platters of Sizzling Cumin Lamb, Thrice-Cooked Bacon, Fiery Kung Pao Pastrami, and pungent Salt-Cod Fried Rice.The force behind the phenomenon, chef Danny Bowien is, at only thirty-three, the fastest-rising young chef in the United States. Born in Korea and adopted by parents in Oklahoma, he has a broad spectrum of influences. He's a veteran of fine-dining kitchens, sushi bars, an international pesto competition, and a grocery-store burger stand. In 2013 Food & Wine named him one of the country's Best New Chefs and the James Beard Foundation awarded him its illustrious Rising Star Chef Award. In 2011 Bon Apptit named Mission Chinese Food the second-best new restaurant in America, and in 2012 the New York Times hailed the Lower East Side outpost as the Best New Restaurant in New York City. The Mission Chinese Food Cookbook tracks the fascinating, meteoric rise of the restaurant and its chef. Each chapter in the story--from the restaurant's early days, to an ill-fated trip to China, to the opening of the first Mission Chinese in New York--unfolds as a conversation between Danny and his collaborators, and is accompanied by detailed recipes for the addictive dishes that have earned the restaurant global praise. Mission Chinese's legions of fans as well as home cooks of all levels will rethink what it means to cook Chinese food, while getting a look into the background and insights of one of the most creative young chefs today.--AndrewZimmerman.com Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
Published by Anthony Bourdain/Ecco, 2015
ISBN 10: 0062243411 ISBN 13: 9780062243416
Seller: Books of the Smoky Mountains, Del Rio, TN, U.S.A.
Condition: USED_VERYGOOD. Gently used book with ongoing seller support until you're fully satisfied with your purchase.
Published by Anthony Bourdain/Ecco, 2015
ISBN 10: 0062243411 ISBN 13: 9780062243416
Seller: Byrd Books, Austin, TX, U.S.A.
Hardcover. Condition: USED_VERYGOOD. In Used Condition.
Published by Anthony Bourdain/Ecco, 2015
ISBN 10: 0062243411 ISBN 13: 9780062243416
Seller: Campbell Bookstore, Austin, TX, U.S.A.
Condition: NEW.
Published by Anthony Bourdain/Ecco, 2015
ISBN 10: 0062243411 ISBN 13: 9780062243416
Seller: Ergodebooks, Houston, TX, U.S.A.
Hardcover. Condition: NEW. Illustrated. From rising culinary star Danny Bowien, chef and cofounder of the tremendously popular Mission Chinese Food restaurants, comes an exuberant cookbook that tells the story of an unconventional idea born in San Francisco that spread cross-country, propelled by wildly inventive recipes that have changed what it means to cook Chinese food in America?Mission Chinese Food is not exactly a Chinese restaurant. It began its life as a pop-up: a restaurant nested within a divey Americanized Chinese joint in San Franciscos Mission District. From the beginning, a spirit of resourcefulness and radical inventiveness has infused each and every dish at Mission Chinese Food. Now, hungry diners line up outside both the San Francisco and New York City locations, waiting hours for platters of Sizzling Cumin Lamb, Thrice-Cooked Bacon, Fiery Kung Pao Pastrami, and pungent Salt-Cod Fried Rice.The force behind the phenomenon, chef Danny Bowien is, at only thirty-three, the fastest-rising young chef in the United States. Born in Korea and adopted by parents in Oklahoma, he has a broad spectrum of influences. Hes a veteran of fine-dining kitchens, sushi bars, an international pesto competition, and a grocery-store burger stand. In 2013 Food & Wine named him one of the countrys Best New Chefs and the James Beard Foundation awarded him its illustrious Rising Star Chef Award. In 2011 Bon Appétit named Mission Chinese Food the second-best new restaurant in America, and in 2012 the New York Times hailed the Lower East Side outpost as the Best New Restaurant in New York City.The Mission Chinese Food Cookbook tracks the fascinating, meteoric rise of the restaurant and its chef. Each chapter in the story-from the restaurants early days, to an ill-fated trip to China, to the opening of the first Mission Chinese in New York-unfolds as a conversation between Danny and his collaborators, and is accompanied by detailed recipes for the addictive dishes that have earned the restaurant global praise. Mission Chineses legions of fans as well as home cooks of all levels will rethink what it means to cook Chinese food, while getting a look into the background and insights of one of the most creative young chefs today.
Published by Anthony Bourdain/Ecco, 2015
ISBN 10: 0062243411 ISBN 13: 9780062243416
Seller: GoldenWavesOfBooks, Fayetteville, TX, U.S.A.
Hardcover. Condition: NEW. New. Fast Shipping and good customer service.