The Mission Chinese Food Cookbook

"This isn’t really a cookbook in the sense that you’re actually going to make anything from it. Almost nothing here is easy enough for a dinner party, let alone a weeknight meal (I see you, “Beggar’s Duck” baked in clay). But if you’re lucky enough to have visited Danny Bowein’s bicoastal Mission Chinese restaurants (or even if you haven’t) you’ll be fascinated by his stories of time spent in various restaurant kitchens and inspired by his bold flavors (Chongqing Chicken Wings) and playful approach to classic foods from around the world (Kung Pao Pastrami)."