Damn Good Chinese Food: Dumplings, Egg Rolls, Bao Buns, Sesame Noodles, Roast Duck, Fried Rice, and More―50 Recipes Inspired by Life in Chinatown Hardcover – November 23, 2021 by Chris Cheung

Description

Author: Cheung Chris

Brand: SKYHORSE

Package Dimensions: 14x229x788

Number Of Pages: 208

Release Date: 23-11-2021

Details: Product Description

From acclaimed chef Chris Cheung comes a cookbook inspired by growing up in New York’s Chinatown—
with a foreword by Maneet Chauhan, celebrity chef, author, and judge on The Food Network’s Chopped

There is a particular region in today’s renaissance of Chinese cooking that is often overlooked: the food of Chinatown.

Like many of his predecessors, chef Chris Cheung was inspired by the place where he grew up, lived, worked, and ate. From take-out orders at tiny hole-in-the wall teahouses to the lush green vegetables piled high at the markets, celebration dinners at colossal banquet halls to authentic home-cooked meals, Chinatown’s culinary treasures and culture laid the groundwork for his career as a chef and serve as the creative force behind this book.

In addition to learning the technique to make his widely revered dumplings, this cookbook includes fifty mouth-watering dishes that pay homage to the cooking traditions of Chinatown and celebrate this remarkable, resilient neighborhood. Cheung shares his thoughtful tour de force takes on timeless Chinese classics like potstickers, spring rolls, wonton soup, General Tso’s chicken, beef and broccoli, scallion pancakes,
har gow (shrimp dumplings), chicken chow mein, salt-and-pepper shrimp, lobster Cantonese, egg cakes,
congee, and dozens of other delicious, authentic recipes perfect for cooks of all skill levels.

Through personal insights, stories, and recipes, the author walks you through the markets, restaurants, and streets, providing a stunning portrait of this important cuisine and its countless contributions to American culture.

Review

Praise for Damn Good Chinese Food:

“With a love for Chinese ingredients, techniques, and flavors, Chris has rapidly established himself as one of the leading authorities on Chinese cuisine in the United States. . . . The recipes and techniques in this book are undoubtedly authentic, but also approachable and delicious. These dishes will excite you and quickly become family favorites. I am ready to dive into these mouthwatering recipes and look forward to cooking up a delicious, Chris-inspired storm in my own kitchen!”
—Maneet Chauhan, judge, Chopped, winner, Tournament of Champions II, and author, Chaat

“Without wasting a word, Chris Cheung shares everything he knows—which is a lot—about shopping for, cooking, and eating Chinese food in the United States. His natural, engaging voice comes through on every page of
Damn Good Chinese Food, a refreshingly honest, funny, insightful, and extremely useful book.”
—Laurie Woolever, #1 New York Times bestselling coauthor, Appetites and World Travel, with Anthony Bourdain; author, Bourdain: The Definitive Oral Biography ”
Damn Good Chinese Food shines as a celebration of Chinese markets, the people who run them and shop in them, and the food and traditions that shape Chinese culture in America.”
—
Plate Magazine

“Chef Chris Cheung’s East Wind Snack Shop in Brooklyn is known for its superlative dumplings, but his Chinatown-inspired book goes beyond those favorites, offering recipes for salt-and-pepper shrimp, cold sesame noodles, char siu black cod, congee, and more.” —
Epicurious

“When it comes to great pizza, people think of Di Fara. When it comes to great Chinese food, you better know about Chef Chris Cheung. Domenico DeMarco and the Di Fara family are big fans of his cooking. We are so excited about this book!”
—Dom, Maggie, and the whole Di Fara Pizza family

“A look into a window of Chinatown that goes unsung—the people, the community, and the food! As the owner of one of the oldest restaurants in Chinatown, I’m totally inspired by Chris’s writing, and the recipes are spot on.”
—Peter Lee, owner, Hop Kee Restaurant

“Chris Cheung is the most New York chef I’ve ever met. Listening to him speak about growing up in Chinatown is a study in descriptive, textured storytelling. I can instantly smell and taste the food that he’s talking about. Mott Street in the