The Mission Chinese food cookbook
(Book)
Author
Contributors
Ying, Chris, author.
Published
New York, NY : Ecco, an imprint of HarperCollins Publishers, [2015].
Format
Book
Edition
First edition.
Physical Desc
xvii, 318 pages : color illustrations ; 24 cm
Status
Hugh Embry Branch Library - BOOK - Adult
641.5951 BOWIEN
1 available
641.5951 BOWIEN
1 available
Description
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More Details
Published
New York, NY : Ecco, an imprint of HarperCollins Publishers, [2015].
Edition
First edition.
Language
English
Notes
General Note
"An Anthony Bourdain book".
General Note
Includes index.
Description
"From rising culinary star Danny Bowien, chef and cofounder of the tremendously popular Mission Chinese Food restaurants, comes an exuberant cookbook that tells the story of an unconventional idea born in San Francisco that spread cross-country, propelled by wildly inventive recipes that have changed what it means to cook Chinese food in America"--Amazon.com.
Copies
| Location | Call Number | Status |
|---|---|---|
| Hugh Embry Branch Library - BOOK - Adult | 641.5951 BOWIEN | On Shelf |
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Subjects
LC Subjects
Citations
APA Citation, 7th Edition (style guide)
Bowien, D., & Ying, C. (2015). The Mission Chinese food cookbook (First edition.). Ecco, an imprint of HarperCollins Publishers.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Bowien, Danny and Chris, Ying. 2015. The Mission Chinese Food Cookbook. Ecco, an imprint of HarperCollins Publishers.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Bowien, Danny and Chris, Ying. The Mission Chinese Food Cookbook Ecco, an imprint of HarperCollins Publishers, 2015.
MLA Citation, 9th Edition (style guide)Bowien, Danny,, and Chris Ying. The Mission Chinese Food Cookbook First edition., Ecco, an imprint of HarperCollins Publishers, 2015.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
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