The Nom Wah Cookbook: Recipes and Stories from 100 Years at New York City's Iconic Dim Sum Restaurant

Available

Product Details

Price
$34.99  $32.19
Publisher
Ecco Press
Publish Date
Pages
272
Dimensions
7.3 X 9.2 X 0.9 inches | 1.9 pounds
Language
English
Type
Hardcover
EAN/UPC
9780062965998

Earn by promoting books

Earn money by sharing your favorite books through our Affiliate program.

Become an affiliate

About the Author

Joshua David Stein is an author and editor living in Brooklyn. He is the coauthor of Notes from a Young Black Chef, Il Buco Essentials, Food and Beer, and Epicurean Journeys, and the author of To Me He Was Just Dad. He served as the U.S. editor for the bestselling Where Chefs Eat. Stein is the editor at large at Fatherly, a contributing editor at Food & Wine, and the former restaurant critic for the New York Observer and the Village Voice. His work has appeared in New York, the New York Times, Esquire, GQ, the Guardian, and many other outlets.

Wilson Tang is the owner and operator of Nom Wah Tea Parlor. Prior to taking over the business in 2010, he was a financial analyst for Morgan Stanley. Wilson has expanded the Nom Wah footprint to include Nom Wah Tea Parlor in Philadelphia and Nom Wah Nolita, a contemporary offshoot in New York City that opened in 2016. Wilson lives with his wife and two children, Ryan and Lucy, a few blocks away from Nom Wah Tea Parlor.


s