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

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About this product

Product Identifiers

PublisherSkyhorse Publishing Company, Incorporated

ISBN-101510758127

ISBN-139781510758124

eBay Product ID (ePID)27038367619

Product Key Features

Book TitleDamn Good Chinese Food : Dumplings, Egg Rolls, Bao Buns, Sesame Noodles, Roast Duck, Fried Rice, and More--50 Recipes Inspired by Life in Chinatown

Number of Pages208 Pages

LanguageEnglish

TopicRegional & Ethnic / Chinese, Individual Chefs & Restaurants, General

Publication Year2021

IllustratorYes

GenreCooking, House & Home

AuthorChris Cheung

FormatHardcover

Dimensions

Item Height0.9 in

Item Weight17.4 Oz

Item Length9 in

Item Width7.5 in

Additional Product Features

Intended AudienceTrade

ReviewsPraise for Chris Cheung and East Wind Snack Shop: "A homage to the [Chinatown's] bygone working-class coffeehouses, run by immigrants who, like Mr. Cheung's grandparents, came from Taishan, in Guangdong Province." -- The New York Times "The absolute best dumplings in New York." -- New York Magazine "Brooklyn's best (Bao) buns. " --Brooklyn Magazine "A skilled craftsman." -- The Village Voice "A dumpling destination." -- Grub Street "Stellar dumplings . . . The pork dumplings and dry-aged beef potstickers are certainly fantastic, but it's chef Chris Cheung's gwa bao-style bun, which places caramelized pork belly on top of the bun rather than inside of it, that has earned the most street cred among in-the-know diners." -- Eater "Dumplings aren't just a lowbrow option for a quick bite--especially with a Nobu vet doing the steaming. That's the story behind East Wind Snack Shop, a brand new chopsticks spot in Windsor Terrace specializing in dumplings, buns and other quickly inhaled Chinese foods." -- Gothamist, Praise for Chef Chris Cheung: "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 " I've come to know Chris as a custodian of Chinatown's food traditions and Cantonese-American cooking. But he's also a thoughtful interpreter of Chinese cuisine. (Have you tried his Incredible Har Gow? Why not?) There's a reason I'm always happy to go out of my way to meet a good friend at the southern entrance to Prospect Park--because I can grab food from East Wind Snack Shop." --Chris Crowley, New York Magazine " Thanks for making it all make brilliant sense." --Anthony Bourdain, on Chris Cheung's knowledge of New York's Chinatowns "Many chefs claim Chinatown as a point of reference, but Chris Cheung was raised in its old diners, dim sum halls, fish mongers, and grocery stores. His faithful yet inventive cooking is an essential form of storytelling and historical recovery." --Herb Tam, curator of The Museum of Chinese in America Praise for East Wind Snack Shop "The absolute best dumplings in New York." -- New York Magazine "A homage to the [Chinatown's] bygone working-class coffeehouses, run by immigrants who, like Mr. Cheung's grandparents, came from Taishan, in Guangdong Province." -- The New York Times " I picked up my life and moved just to be closer to this Brooklyn dumpling spot. . . . I looked down at my table full of gorgeous stir-fried vegetables, plump dumplings, and pork belly bao, and knew: I was home." -- Bon Appétit "Brooklyn's best (Bao) buns. " --Brooklyn Magazine "A skilled craftsman." -- The Village Voice "A dumpling destination." -- Grub Street "Stellar dumplings . . . The pork dumplings and dry-aged beef potstickers are certainly fantastic, but it's chef Chris Cheung's gwa bao-style bun, which places caramelized pork belly on top of the bun rather than inside of it, that has earned the most street cred among in-the-know diners." -- Eater "Dumplings aren't just a lowbrow option for a quick bite--especially with a Nobu vet doing the steaming. That's the story behind East Wind Snack Shop, a brand new chopsticks spot in Windsor Terrace specializing in dumplings, buns and other quickly inhaled Chinese foods." -- Gothamist, Praise for Chris Cheung and East Wind Snack Shop: "A homage to the [Chinatown's] bygone working-class coffeehouses, run by immigrants who, like Mr. Cheung's grandparents, came from Taishan, in Guangdong Province." -- The New York Times " Thanks for making it all make brilliant sense." --Anthony Bourdain, on Chef Cheung guiding him through New York's Chinatowns "The absolute best dumplings in New York." -- New York Magazine " I picked up my life and moved just to be closer to this Brooklyn dumpling spot. . . . I looked down at my table full of gorgeous stir-fried vegetables, plump dumplings, and pork belly bao, and knew: I was home." -- Bon Appétit "Brooklyn's best (Bao) buns. " --Brooklyn Magazine "A skilled craftsman." -- The Village Voice "A dumpling destination." -- Grub Street "Stellar dumplings . . . The pork dumplings and dry-aged beef potstickers are certainly fantastic, but it's chef Chris Cheung's gwa bao-style bun, which places caramelized pork belly on top of the bun rather than inside of it, that has earned the most street cred among in-the-know diners." -- Eater "Dumplings aren't just a lowbrow option for a quick bite--especially with a Nobu vet doing the steaming. That's the story behind East Wind Snack Shop, a brand new chopsticks spot in Windsor Terrace specializing in dumplings, buns and other quickly inhaled Chinese foods." -- Gothamist, Praise for Chris Cheung and East Wind Snack Shop: "A homage to the [Chinatown's] bygone working-class coffeehouses, run by immigrants who, like Mr. Cheung's grandparents, came from Taishan, in Guangdong Province." -- The New York Times " Thanks for making it all make brilliant sense." --Anthony Bourdain, on Chris Cheung's knowledge of New York's Chinatowns "The absolute best dumplings in New York." -- New York Magazine " I picked up my life and moved just to be closer to this Brooklyn dumpling spot. . . . I looked down at my table full of gorgeous stir-fried vegetables, plump dumplings, and pork belly bao, and knew: I was home." -- Bon Appétit "Brooklyn's best (Bao) buns. " --Brooklyn Magazine "A skilled craftsman." -- The Village Voice "A dumpling destination." -- Grub Street "Stellar dumplings . . . The pork dumplings and dry-aged beef potstickers are certainly fantastic, but it's chef Chris Cheung's gwa bao-style bun, which places caramelized pork belly on top of the bun rather than inside of it, that has earned the most street cred among in-the-know diners." -- Eater "Dumplings aren't just a lowbrow option for a quick bite--especially with a Nobu vet doing the steaming. That's the story behind East Wind Snack Shop, a brand new chopsticks spot in Windsor Terrace specializing in dumplings, buns and other quickly inhaled Chinese foods." -- Gothamist, Praise for Chris Cheung and East Wind Snack Shop: "A homage to the [Chinatown's] bygone working-class coffeehouses, run by immigrants who, like Mr. Cheung's grandparents, came from Taishan, in Guangdong Province." -- The New York Times "The absolute best dumplings in New York." -- New York Magazine " I picked up my life and moved just to be closer to this Brooklyn dumpling spot. . . . I looked down at my table full of gorgeous stir-fried vegetables, plump dumplings, and pork belly bao, and knew: I was home." -- Bon Appétit "Brooklyn's best (Bao) buns. " --Brooklyn Magazine "A skilled craftsman." -- The Village Voice "A dumpling destination." -- Grub Street "Stellar dumplings . . . The pork dumplings and dry-aged beef potstickers are certainly fantastic, but it's chef Chris Cheung's gwa bao-style bun, which places caramelized pork belly on top of the bun rather than inside of it, that has earned the most street cred among in-the-know diners." -- Eater "Dumplings aren't just a lowbrow option for a quick bite--especially with a Nobu vet doing the steaming. That's the story behind East Wind Snack Shop, a brand new chopsticks spot in Windsor Terrace specializing in dumplings, buns and other quickly inhaled Chinese foods." -- Gothamist, Praise for Chris Cheung and East Wind Snack Shop: "A homage to the [Chinatown's] bygone working-class coffeehouses, run by immigrants who, like Mr. Cheung's grandparents, came from Taishan, in Guangdong Province." -- The New York Times " Thanks for making it all make brilliant sense." --Anthony Bourdain, on Chef Cheung's knowledge of New York's Chinatowns "The absolute best dumplings in New York." -- New York Magazine " I picked up my life and moved just to be closer to this Brooklyn dumpling spot. . . . I looked down at my table full of gorgeous stir-fried vegetables, plump dumplings, and pork belly bao, and knew: I was home." -- Bon Appétit "Brooklyn's best (Bao) buns. " --Brooklyn Magazine "A skilled craftsman." -- The Village Voice "A dumpling destination." -- Grub Street "Stellar dumplings . . . The pork dumplings and dry-aged beef potstickers are certainly fantastic, but it's chef Chris Cheung's gwa bao-style bun, which places caramelized pork belly on top of the bun rather than inside of it, that has earned the most street cred among in-the-know diners." -- Eater "Dumplings aren't just a lowbrow option for a quick bite--especially with a Nobu vet doing the steaming. That's the story behind East Wind Snack Shop, a brand new chopsticks spot in Windsor Terrace specializing in dumplings, buns and other quickly inhaled Chinese foods." -- Gothamist

Dewey Edition23

Dewey Decimal641.5951

SynopsisThrough personal insights, stories, and fifty mouthwatering recipes, acclaimed chef Chris Cheung walks you through the markets, restaurants, and streets of Chinatown, providing a stunning portrait of Chinese cuisine and its countless contributions to American culture. Book jacket., 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.

LC Classification NumberTX724.5.C5