num_pages: 304
description: Vibrant photography . . . as satisfying to flip through as it is to cook from . New York TimesFor any cook or foodie having access to these recipes is almost unfair. Richard Blais winner Top Chef All-StarsA cultural chronicle of both cuisine and the immigrant experience in America.  VogueThe long-awaited cookbook from an iconic New York restaurant revealing never-before-published recipes!Since its humble opening in 2005 Xian Famous Foods has expanded from one stall in Flushing to 14 locations in Manhattan Brooklyn and Queens. CEO Jason Wang divulges the untold story of how this empire came to be alongside the never-before-published recipes that helped create this New York City icon. Recipes include: Wang writes in his introduction Here it is the never-been-told version of how the XFF empire came to bethe random weird pit stops along the way; the family drama behind the scenes; the labor hidden in the secret recipes and yes some really f*cking good spicy cumin lamb.This unique extraordinary cookbook helps home cooks make the dishes that fans of Xian Famous Foods line up for while also exploring the vibrant cuisine and culture of Xian. Transporting readers to the streets of Xian and the kitchens of New Yorks Chinatown Xian Famous Foods is the cookbook that fans of Xian Famous Foods have been waiting for.
language: English
title: Xi'an Famous Foods: The Cuisine of Western China, from New York's Favorite Noodle Shop
publisher: Harry N. Abrams