The acclaimed chef behind the Michelin-starred Mister Jiu's in San Francisco's Chinatown shares stories of the past, present, and future of Chinese cooking in America through 90 mouthwatering recipes.
In this groundbreaking cookbook, 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. Recipes and techniques are interwoven with stories about their roots in Chinatown and in Jew's own family history. Beginning with the fundamentals of Chinese cooking and then moving into master class recipes, both occasional and more experienced cooks will benefit from Jew's intrepid tricks.
With pages devoted to dim sum and dumplings, and throwing a party Chinese-banquet style, both occasional and experienced cooks will benefit from Jew's way of using Chinese cooking techniques and come away with a deeper understanding of how Chinese food became American food. And through 100 moving and evocative photographs of finished dishes as well as atmospheric shots of Chinatown, Jew shares an intimate look down the alleyways, above the tourist shops, and into the kitchens of Chinatown's residents as they live and continue to thrive in the Chinatown that changed the flavor of America.
About the Author
Brandon Jew is chef and owner of Mister Jiu's, a Chinese-American restaurant in the heart of America's oldest Chinatown. After working closely with Judy Rodgers at Zuni Café and Michael Tusk at Quince, he led the opening kitchens of celebrated restaurants Camino and Bar Agricole before opening Mister Jiu's in April 2016. Brandon was named Chef of the Year by San Francisco Magazine, Best Chef by Thrillist, and was a James Beard Best Chef West nominee. He received the Trailblazer Award from the Center for Asian American Media and has appeared on Mind of a Chef, Ugly Delicious, Vice Munchies, and on Splendid Table. Mister Jiu's earned a Michelin star in its first six months of opening, was named third best restaurant in the country by Bon Appétit, and earned 3 1/2 stars from the San Francisco Chronicle.
Tienlon Ho is an award-winning writer focused on food, science, and culture. Her work has appeared in Lucky Peach, California Sunday, San Francisco Chronicle, the New York Times, and GQ.