First edition
Hardback (10 Nov 2015)
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"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,"--.
| ISBN: | 9780062243416 |
| Publisher: | Ecco, an imprint of HarperCollinsPublishers |
| Imprint: | Ecco, an imprint of HarperCollinsPublishers |
| Pub date: | 10 Nov 2015 |
| Edition: | First edition |
| DEWEY: | 641.5951 |
| DEWEY edition: | 23 |
| Language: | English |
| Number of pages: | xvii, 318 |
| Weight: | 1120g |
| Height: | 240mm |
| Width: | 190mm |
| Spine width: | 25mm |
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