JAMES BEARD AWARD WINNER • The acclaimed chef behind the Michelin-starred Mister Jiu’s restaurant shares the past, present, and future of Chinese cooking in America through 90 mouthwatering recipes. ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The New Yorker, San Francisco Chronicle • ONE OF THE BEST COOKBOOKS OF THE YEAR: Glamour • “Brandon Jew’s affection for San Francisco’s Chinatown and his own Chinese heritage is palpable in this cookbook, which is both a recipe collection and a portrait of a district rich in history.”—Fuchsia Dunlop, James Beard Award-winning author of The Food of Sichuan Brandon Jew trained in the kitchens of California cuisine pioneers and Michelin-starred Italian institutions before finding his way back to Chinatown and the food of his childhood. Through deeply personal recipes and stories about the neighborhood that often inspires them, this groundbreaking cookbook is an intimate account of how Chinese food became American food and the making of a Chinese American chef. Jew takes inspiration from classic Chinatown recipes to create innovative spins like Sizzling Rice Soup, Squid Ink Wontons, Orange Chicken Wings, Liberty Roast Duck, Mushroom Mu Shu, and Banana Black Sesame Pie. From the fundamentals of Chinese cooking to master class recipes, he interweaves recipes and techniques with stories about their origins in Chinatown and in his own family history. And he connects his classical training and American roots to Chinese traditions in chapters celebrating dim sum, dumplings, and banquet-style parties. With more than a hundred photographs of finished dishes as well as moving and evocative atmospheric shots of Chinatown, this book is also an intimate portrait—a look down the alleyways, above the tourist shops, and into the kitchens—of the neighborhood that changed the flavor of America.

Finalist for the 2020 IACP Award for Best Cookbook, Food Issues & Matters Recipes and stories from more than 50 successful La Cocina entrepreneurs With 100+ recipes that span the globe from the United States, Mexico, Japan, Brazil, Senegal, Vietnam, and many more: Powerful stories. Beautifully evocative visuals. More than 100 recipes for all occasions, from many cultures. Here, in La Cocina's first cookbook, more than 50 successful La Cocina entrepreneurs share their inspiring narratives—and their delicious recipes! 2020 IACP Awards Finalist – Food Issues & Matters. This is the book for cooks who love great global recipes and support organizations that make a big difference. More than 150 photographs from award-winning photographer Eric Wolfinger capture the spirit of the people, the mouthwatering food, and the diversity of the immigrant experience. La Cocina is an incubator kitchen that provides affordable commercial kitchen space, industry-specific technical assistance, and access to market opportunities to women of color and immigrant communities. "La Cocina is food at its finest: inspiring, instructional, political, and delicious. This book brings the vitality of La Cocina and its mujeres through wonderful recipes—and even better stories."—Gustavo Arellano This cookbook reflects the flavors and foods of the city where La Cocina was founded. It will help you find inspiration in your own kitchen, in the kitchens that you pass on your way to work, and in the neighborhoods you've been meaning to visit. Delicious recipes will make your kitchen smell like you've traveled around the world Mouthwatering global recipes include Golveda Ko Achar (Tomato Cilantro Sauce), Mafé (Peanut Stew), Kuy Teav Phnom Penh (Cambodian Noodle Soup), and many more.

An enlightening narrative history—an entertaining fusion of Tom Wolfe and Michael Pollan—that traces the colorful origins of once unconventional foods and the diverse fringe movements, charismatic gurus, and counterculture elements that brought them to the mainstream and created a distinctly American cuisine. Food writer Jonathan Kauffman journeys back more than half a century—to the 1960s and 1970s—to tell the story of how a coterie of unusual men and women embraced an alternative lifestyle that would ultimately change how modern Americans eat. Impeccably researched, Hippie Food chronicles how the longhairs, revolutionaries, and back-to-the-landers rejected the square establishment of President Richard Nixon’s America and turned to a more idealistic and wholesome communal way of life and food. From the mystical rock-and-roll cult known as the Source Family and its legendary vegetarian restaurant in Hollywood to the Diggers’ brown bread in the Summer of Love to the rise of the co-op and the origins of the organic food craze, Kauffman reveals how today’s quotidian whole-foods staples—including sprouts, tofu, yogurt, brown rice, and whole-grain bread—were introduced and eventually became part of our diets. From coast to coast, through Oregon, Texas, Tennessee, Minnesota, Michigan, Massachusetts, and Vermont, Kauffman tracks hippie food’s journey from niche oddity to a cuisine that hit every corner of this country. A slick mix of gonzo playfulness, evocative detail, skillful pacing, and elegant writing, Hippie Food is a lively, engaging, and informative read that deepens our understanding of our culture and our lives today.

Very few areas in the world offer more diversity than the San Francisco Bay Area, a place that is without a doubt, “foodie central.” One reason for the major influx of the finest chefs and their restaurants here is perhaps twofold. First, the resident foodies love to eat out, not to mention the 16 million tourists that also visit here with food at the top of their to-do list. The second reason is perhaps the fact that the Bay Area offers chefs an incomparable proximity to fresh, local, and organic ingredients with which to cook, which anyone who cooks can tell you make all of the difference in the end result. With recipes for the home cook from over 50 of the area's most celebrated eateries and showcasing over 200 full-color photos featuring mouth-watering dishes, famous chefs, and lots of local flavor, San Francisco Chef's Table is the ultimate gift and keepsake cookbook for both tourists and locals alike.

James Beard Nominee for Best Cookbook of 2019. From Sarah and Evan Rich, chef-proprietors of Michelin-starred Rich Table—one of San Francisco's most coveted reservations—this debut cookbook offers recipes from the restaurant as well as the meals the Riches cook for friends and family at home. Evan and Sarah Rich execute casual Californian fare with fine-dining precision, interweaving the pair's hometown influences (New Jersey and Louisiana) and a bevy of global influences along the way. Full-color photographs and a textured cover with foil stamping capture the rustic elegance of the food and the restaurant, while 85 meticulously tested recipes span salads, vegetables, meat and fish, sweets, drinks, and the pasta dishes that send diners into raptures. This is inspired, innovative cooking for those who want to set a rich table at home. • 85 delicious, easy-to-follow recipes • Evocative photography and textured cover with foil stamping • Casual, California-influenced cuisine meets fine dining Fans of the restaurant and Piatti: Plates and Platters for Sharing, Inspired by Italy will love this cookbook. • Perfect gift for seasoned home cooks • Professional chefs will love this book • Great cookbook for anyone who loves healthy, California cuisine and fine dining cooking

This book is about the creative work of chefs at top restaurants in New York and San Francisco. Based on interviews with chefs and observation in restaurant kitchens, the book explores the question of how and why chefs make choices about the dishes they put on their menus. It answers this question by examining a whole range of areas, including chefs' careers, restaurant ratings and reviews, social networks, how chefs think about food and go about creating new dishes, and how status influences their work and careers. Chefs at top restaurants face competing pressures to deliver complex and creative dishes, and navigate market forces to run a profitable business in an industry with exceptionally high costs and low profit margins. Creating a distinctive and original culinary style allows them to stand out in the market, but making the familiar food that many customers want ensures that they can stay in business. Chefs must make choices between these competing pressures. In explaining how they do so, this book uses the case study of high cuisine to analyze, more generally, how people in creative occupations navigate a context that is rife with uncertainty, high pressures, and contradicting forces.