Description
The CEO of Xi'an Famous Foods describes how he grew his successful restaurant to fourteen locations throughout New York and offers his never-before-published recipes, including Fried Chicken Wings with XFF Spices and Hot Oil-Seared Biang-Biang Noodles.
Read More
The long-awaited cookbook from an iconic New York restaurant, revealing never-before-published recipes AN EATER BEST COOKBOOK OF FALL 2020 A NEW YORK TIMES BEST COOKBOOK OF FALL 2020 A BALTIMORE SUN BEST COOKBOOK OF FALL 2020 A ROBB REPORT BEST COOKBOOK OF FALL 2020 A FOOD & WINE FALL 20 COOKBOOK PICK A WSJ MAGAZINE BEST-DESIGNED ITEM Since its humble opening in 2005, Xi’an 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. From heavenly ribbons of liang pi doused in a bright vinegar sauce to ?atbread ?lled with caramelized pork to cumin lamb over hand-pulled Biang Biang noodles, this cookbook helps home cooks make the dishes that fans of Xi’an Famous Foods line up for while also exploring the vibrant cuisine and culture of Xi’an. Transporting readers to the streets of Xi’an and the kitchens of New York’s Chinatown, Xi’an Famous Foods is the cookbook that fans of Xi’an Famous Foods have been waiting for.
Read Less