Mission vegan : wildly delicious food for everyone / Danny Bowien, with JJ Goode.
Material type:
TextPublisher: New York, NY : Ecco, an imprint of HarperCollinsPublishers, [2022]Copyright date: ©2022Edition: First editionDescription: xix, 251 pages : color illustrations ; 24 cmContent type: - text
- still image
- unmediated
- volume
- 9780063012981
- 0063012987
| Item type | Home library | Collection | Call number | Materials specified | Status | Date due | Barcode | Item holds | |
|---|---|---|---|---|---|---|---|---|---|
Adult Book
|
Main Library | NonFiction | 641.5636 B786 | Available | 33111010874028 |
Enhanced descriptions from Syndetics:
From the author of The Mission Chinese Food Cookbook, a fresh take on vegan cooking that emphasizes freewheeling exploration and big flavor
As cofounder and chef of the famous Mission Chinese Food restaurants in San Francisco and New York, Danny Bowien has a reputation for inventive meat dishes like Chongqing Chicken Wings and Kung Pao Pastrami. Yet eight years ago, he became a dad, got sober, and quietly began to train his gift for creating exhilarating food on meat-free, dairy-free dishes. Soon, much of the Mission menu was vegan--not that anyone noticed. They were too busy eating it up.
That's the kind of food you'll find in Mission Vegan: fun, original, wildly flavorful dishes that'll thrill devotees of Danny's lamb ma po tofu, lifelong vegans, and everyone in between. His approach reflects the same "uniquely American" perspective--a blend of his particular upbringing and his boundless curiosity and enthusiasm--that has made him one of the country's most influential chefs. It all adds up to a book where pasta pomodoro shares a chapter with chewy Korean buckwheat noodles topped with neon-pink dragonfruit ice; where one fried rice is inspired by veggie sushi hand rolls and another is a mash-up of his favorite Thai takeout and Jose Andres' Spanish tortilla; and where kimchi is made kaleidoscopically with habanero, with pineapple, and with the seasoning packets from instant ramen.
And while these are all dishes that have appeared, or could appear, on Mission's menu, the recipes are all geared for the home cook, delivering restaurant-quality impact without restaurant-level effort. Keeping the emphasis on the fun of cooking and experimenting in the kitchen, Mission Vegan represents a journey-in-progress, a chef's mission to find inspiration, joy, and flavor in food, no matter where life takes you.
Introduction -- Kimchi -- Pickles -- Other sides -- Vegetables -- Stews and soups -- Noodles and dumplings -- Rice -- Sweet treats -- Sauces and seasonings -- Ingredients.
The cofounder and chef of the famous Mission Chinese Food restaurants in San Francisco and New York, making it his mission to find inspiration, joy, and flavor in food, presents vegan recipes geared for the home cook, keeping the emphasis on experimenting in the kitchen and big flavor.
Includes index.
Bowien gives readers an exciting way to approach cooking vegan recipes at home with recipes that emphasize freewheeling exploration and big flavor. Many of the recipes hark back to Bowien's Korean origins, others are from his restaurant. But all of them keep the emphasis on the fun and joy of cooking and experimenting in the kitchen as you find new ways to cook, eat, and share meals with others. -- adapted from jacket