Xi'an Famous Foods: The Cuisine of Western China, from New York's Favorite Noodle Shop

Jason Wang (Author) Jessica Chou (Text by (Art/Photo Books))
& 1 more
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Product Details

Price
$35.00  $32.20
Publisher
ABRAMS
Publish Date
October 13, 2020
Pages
304
Dimensions
8.0 X 10.1 X 1.0 inches | 2.75 pounds
Language
English
Type
Hardcover
EAN/UPC
9781419747526

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About the Author

Jason Wang is the CEO and owner of Xi'an Famous Foods, which has 14 locations. Wang was named an Eater Young Gun, a Zagat 30 under 30, a Forbes 30 under 30, and a Crain's 40 under 40.

Reviews

"When I moved to New York to open Pok Pok, I ate at Xi'an Famous Foods probably two or three times a week for months, working my way through the menu of dishes that were unknown to me at that time but came blazing right up my alley. The spicy, herbaceous, meaty flavors and textures of Xi'an cuisine bowled me over; I was hooked. Today, I no longer live in NYC and one of the things I miss the most are XFF Liang Pi Cold Skin Noodles, so when Jason sent me this book I hoped to find the secrets that would allow me to replicate that haunting flavor here in the cold Pacific Northwest . . . and I'm happy to say that Jason has revealed all!"
--Andy Ricker "James Beard Award-winning chef and author of Pok Pok"
"Xi'an Famous Foods is one of the most delicious, craveable, and hottest restaurant concepts I've encountered in my life. There are days I've had three meals in their restaurants. For any cook or foodie, having access to these recipes is almost unfair. We're all about to level up."--Richard Blais "winner of Top Chef All-Stars"
"No one has done more for the popularization of the flavors of northwest China in the US than Xi'an Famous Foods. This impressive new cookbook goes far beyond XFF's most recognizable dishes, providing a cultural education through Jason's personal lens. It's distinctly Xi'an Famous Foods, a blend of Chinese and American sensibilities."
--Serena Dai "editor of Eater NY"
"With the publication of chef-restaurateur Jason Wang's cookbook Xi'an Famous Foods: The Cuisine of Western China, from New York's Favorite Noodle Shop, people all over the world can create their own versions of these assertively spiced (but not all that incendiary), soul-warming dishes. And as an added bonus, the book offers something that Wang's restaurants can't--an unflinchingly honest and heart-wrenching account of his family's unlikely path to restaurant success."
--Ed Levine "founder of Serious Eats and author of Serious Eater"
"Jason and his family have introduced a generation of New Yorkers to the flavors of his hometown of Xi'an. I've been thrilled to watch him turn the original shop into a small empire, where my friends now know liang pi, tiger vegetables salad, and Mt. Qi pork with hand-ripped noodles. This book will bring these dishes to broader audiences. The flavors are from Xi'an, but many of the dishes are inventive new combinations--native to New York."
--Jennifer 8. Lee "journalist and New York Times bestselling author of The Fortune Cookie Chronicles"
"Xi'an Famous Foods is one of the few restaurants I always make sure to eat at when I visit NYC. I'm so excited that this cookbook provides a way for me to have their yummy dishes on the West Coast."
--Ali Wong