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Published by Anthony Bourdain/Ecco (edition Illustrated), 2015
ISBN 10: 0062243411ISBN 13: 9780062243416
Seller: BooksRun, Philadelphia, PA, U.S.A.
Book
Hardcover. Condition: Good. Illustrated. Ship within 24hrs. Satisfaction 100% guaranteed. APO/FPO addresses supported.
Published by Anthony Bourdain/Ecco, 2015
ISBN 10: 0062243411ISBN 13: 9780062243416
Seller: ThriftBooks-Atlanta, AUSTELL, GA, U.S.A.
Book
Hardcover. Condition: Good. No Jacket. Former library book; Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less 2.
Published by Anthony Bourdain/Ecco, 2015
ISBN 10: 0062243411ISBN 13: 9780062243416
Seller: HPB-Diamond, Dallas, TX, U.S.A.
Book
Hardcover. Condition: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!.
Published by Anthony Bourdain/Ecco, 2015
ISBN 10: 0062243411ISBN 13: 9780062243416
Seller: SecondSale, Montgomery, IL, U.S.A.
Book
Condition: Good. Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc.
Published by Anthony Bourdain/Ecco, 2015
ISBN 10: 0062243411ISBN 13: 9780062243416
Seller: Books Unplugged, Amherst, NY, U.S.A.
Book
Condition: Good. Buy with confidence! Book is in good condition with minor wear to the pages, binding, and minor marks within 2.5.
Published by Anthony Bourdain/Ecco, 2015
ISBN 10: 0062243411ISBN 13: 9780062243416
Seller: Book Deals, Tucson, AZ, U.S.A.
Book
Condition: Fair. Acceptable/Fair condition. Book is worn, but the pages are complete, and the text is legible. Has wear to binding and pages, may be ex-library. 2.5.
Published by Anthony Bourdain/Ecco, 2015
ISBN 10: 0062243411ISBN 13: 9780062243416
Seller: Books Unplugged, Amherst, NY, U.S.A.
Book
Condition: Fair. Buy with confidence! Book is in acceptable condition with wear to the pages, binding, and some marks within 2.5.
Published by Anthony Bourdain/Ecco, 2015
ISBN 10: 0062243411ISBN 13: 9780062243416
Seller: GF Books, Inc., Hawthorne, CA, U.S.A.
Book
Condition: Very Good. Book is in Used-VeryGood condition. Pages and cover are clean and intact. Used items may not include supplementary materials such as CDs or access codes. May show signs of minor shelf wear and contain very limited notes and highlighting. 2.5.
Published by HarperCollins Publishers, 2015
ISBN 10: 0062243411ISBN 13: 9780062243416
Seller: Better World Books, Mishawaka, IN, U.S.A.
Book
Condition: Good. Former library book; may include library markings. Used book that is in clean, average condition without any missing pages.
Published by HarperCollins Publishers, 2015
ISBN 10: 0062243411ISBN 13: 9780062243416
Seller: Better World Books, Mishawaka, IN, U.S.A.
Book
Condition: Very Good. Used book that is in excellent condition. May show signs of wear or have minor defects.
Published by Anthony Bourdain/Ecco, 2015
ISBN 10: 0062243411ISBN 13: 9780062243416
Seller: Ergodebooks, Houston, TX, U.S.A.
Book
Hardcover. Condition: Good. Illustrated. 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?Mission Chinese Food is not exactly a Chinese restaurant. It began its life as a pop-up: a restaurant nested within a divey Americanized Chinese joint in San Franciscos Mission District. From the beginning, a spirit of resourcefulness and radical inventiveness has infused each and every dish at Mission Chinese Food. Now, hungry diners line up outside both the San Francisco and New York City locations, waiting hours for platters of Sizzling Cumin Lamb, Thrice-Cooked Bacon, Fiery Kung Pao Pastrami, and pungent Salt-Cod Fried Rice.The force behind the phenomenon, chef Danny Bowien is, at only thirty-three, the fastest-rising young chef in the United States. Born in Korea and adopted by parents in Oklahoma, he has a broad spectrum of influences. Hes a veteran of fine-dining kitchens, sushi bars, an international pesto competition, and a grocery-store burger stand. In 2013 Food & Wine named him one of the countrys Best New Chefs and the James Beard Foundation awarded him its illustrious Rising Star Chef Award. In 2011 Bon Appétit named Mission Chinese Food the second-best new restaurant in America, and in 2012 the New York Times hailed the Lower East Side outpost as the Best New Restaurant in New York City.The Mission Chinese Food Cookbook tracks the fascinating, meteoric rise of the restaurant and its chef. Each chapter in the story-from the restaurants early days, to an ill-fated trip to China, to the opening of the first Mission Chinese in New York-unfolds as a conversation between Danny and his collaborators, and is accompanied by detailed recipes for the addictive dishes that have earned the restaurant global praise. Mission Chineses legions of fans as well as home cooks of all levels will rethink what it means to cook Chinese food, while getting a look into the background and insights of one of the most creative young chefs today.
Published by Anthony Bourdain/Ecco, 2015
ISBN 10: 0062243411ISBN 13: 9780062243416
Seller: Front Cover Books, Denver, CO, U.S.A.
Book
Condition: new.
Published by Anthony Bourdain/Ecco, 2015
ISBN 10: 0062243411ISBN 13: 9780062243416
Seller: GreatBookPrices, Columbia, MD, U.S.A.
Book
Condition: New.
Published by Anthony Bourdain/Ecco, 2015
ISBN 10: 0062243411ISBN 13: 9780062243416
Seller: booksXpress, Bayonne, NJ, U.S.A.
Book
Hardcover. Condition: new.
Published by Anthony Bourdain/Ecco, 2015
ISBN 10: 0062243411ISBN 13: 9780062243416
Seller: Byrd Books, Austin, TX, U.S.A.
Book
Hardcover. Condition: very good. In Used Condition.
Published by Anthony Bourdain/Ecco, 2015
ISBN 10: 0062243411ISBN 13: 9780062243416
Book
Condition: Very Good. Very Good condition. No Dust Jacket A copy that may have a few cosmetic defects. May also contain light spine creasing or a few markings such as an owner's name, short gifter's inscription or light stamp.
Published by Anthony Bourdain/Ecco, 2015
ISBN 10: 0062243411ISBN 13: 9780062243416
Seller: GoldBooks, Denver, CO, U.S.A.
Book
Hardcover. Condition: new. New Copy. Customer Service Guaranteed.
Published by Anthony Bourdain/Ecco, 2015
ISBN 10: 0062243411ISBN 13: 9780062243416
Seller: GreatBookPrices, Columbia, MD, U.S.A.
Book
Condition: As New. Unread book in perfect condition.
Published by Harper Collins Publishers, 2015
ISBN 10: 0062243411ISBN 13: 9780062243416
Seller: INDOO, Avenel, NJ, U.S.A.
Book
Condition: As New. Unread copy in mint condition.
Published by Harper Collins Publishers, 2015
ISBN 10: 0062243411ISBN 13: 9780062243416
Seller: INDOO, Avenel, NJ, U.S.A.
Book
Condition: New. Brand New.
Published by Anthony Bourdain/Ecco, 2015
ISBN 10: 0062243411ISBN 13: 9780062243416
Seller: Wizard Books, Long Beach, CA, U.S.A.
Book
Hardcover. Condition: new. New.
Published by Anthony Bourdain/Ecco, 2015
ISBN 10: 0062243411ISBN 13: 9780062243416
Seller: GoldBooks, Denver, CO, U.S.A.
Book
Hardcover. Condition: very good. Very Good Copy. Customer Service Guaranteed.
Published by Anthony Bourdain/Ecco, 2015
ISBN 10: 0062243411ISBN 13: 9780062243416
Seller: Toscana Books, AUSTIN, TX, U.S.A.
Book
Hardcover. Condition: very good. Purchase pre-owned books for prompt service and customer satisfaction.
Published by Anthony Bourdain/Ecco, 2015
ISBN 10: 0062243411ISBN 13: 9780062243416
Book
Hardcover. Condition: Good.
Published by HarperCollins Publishers Inc, New York, 2015
ISBN 10: 0062243411ISBN 13: 9780062243416
Seller: Grand Eagle Retail, Wilmington, DE, U.S.A.
Book
Hardcover. Condition: new. Hardcover. 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 AmericaMission Chinese Food is not exactly a Chinese restaurant. It began its life as a pop-up: a restaurant nested within a divey Americanized Chinese joint in San Francisco's Mission District. From the beginning, a spirit of resourcefulness and radical inventiveness has infused each and every dish at Mission Chinese Food. Now, hungry diners line up outside both the San Francisco and New York City locations, waiting hours for platters of Sizzling Cumin Lamb, Thrice-Cooked Bacon, Fiery Kung Pao Pastrami, and pungent Salt-Cod Fried Rice.The force behind the phenomenon, chef Danny Bowien is, at only thirty-three, the fastest-rising young chef in the United States. Born in Korea and adopted by parents in Oklahoma, he has a broad spectrum of influences. He's a veteran of fine-dining kitchens, sushi bars, an international pesto competition, and a grocery-store burger stand. In 2013 Food & Wine named him one of the country's Best New Chefs and the James Beard Foundation awarded him its illustrious Rising Star Chef Award. In 2011 Bon Appetit named Mission Chinese Food the second-best new restaurant in America, and in 2012 the New York Times hailed the Lower East Side outpost as the Best New Restaurant in New York City. The Mission Chinese Food Cookbook tracks the fascinating, meteoric rise of the restaurant and its chef. Each chapter in the story--from the restaurant's early days, to an ill-fated trip to China, to the opening of the first Mission Chinese in New York--unfolds as a conversation between Danny and his collaborators, and is accompanied by detailed recipes for the addictive dishes that have earned the restaurant global praise. Mission Chinese's legions of fans as well as home cooks of all levels will rethink what it means to cook Chinese food, while getting a look into the background and insights of one of the most creative young chefs today.--AndrewZimmerman.com Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
Published by Anthony Bourdain/Ecco, 2015
ISBN 10: 0062243411ISBN 13: 9780062243416
Seller: Ergodebooks, Houston, TX, U.S.A.
Book
Hardcover. Condition: New. Illustrated. 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?Mission Chinese Food is not exactly a Chinese restaurant. It began its life as a pop-up: a restaurant nested within a divey Americanized Chinese joint in San Franciscos Mission District. From the beginning, a spirit of resourcefulness and radical inventiveness has infused each and every dish at Mission Chinese Food. Now, hungry diners line up outside both the San Francisco and New York City locations, waiting hours for platters of Sizzling Cumin Lamb, Thrice-Cooked Bacon, Fiery Kung Pao Pastrami, and pungent Salt-Cod Fried Rice.The force behind the phenomenon, chef Danny Bowien is, at only thirty-three, the fastest-rising young chef in the United States. Born in Korea and adopted by parents in Oklahoma, he has a broad spectrum of influences. Hes a veteran of fine-dining kitchens, sushi bars, an international pesto competition, and a grocery-store burger stand. In 2013 Food & Wine named him one of the countrys Best New Chefs and the James Beard Foundation awarded him its illustrious Rising Star Chef Award. In 2011 Bon Appétit named Mission Chinese Food the second-best new restaurant in America, and in 2012 the New York Times hailed the Lower East Side outpost as the Best New Restaurant in New York City.The Mission Chinese Food Cookbook tracks the fascinating, meteoric rise of the restaurant and its chef. Each chapter in the story-from the restaurants early days, to an ill-fated trip to China, to the opening of the first Mission Chinese in New York-unfolds as a conversation between Danny and his collaborators, and is accompanied by detailed recipes for the addictive dishes that have earned the restaurant global praise. Mission Chineses legions of fans as well as home cooks of all levels will rethink what it means to cook Chinese food, while getting a look into the background and insights of one of the most creative young chefs today.
Published by Anthony Bourdain/Ecco, 2015
ISBN 10: 0062243411ISBN 13: 9780062243416
Seller: GF Books, Inc., Hawthorne, CA, U.S.A.
Book
Condition: New. Book is in NEW condition. 2.5.
Published by Anthony Bourdain/Ecco, 2015
ISBN 10: 0062243411ISBN 13: 9780062243416
Seller: GoldenWavesOfBooks, Fayetteville, TX, U.S.A.
Book
Hardcover. Condition: new. New. Fast Shipping and good customer service.
Published by HarperCollins Publishers Inc, 2015
ISBN 10: 0062243411ISBN 13: 9780062243416
Seller: THE SAINT BOOKSTORE, Southport, United Kingdom
Book
Hardback. Condition: New. New copy - Usually dispatched within 4 working days.
Published by Ecco Pr, 2015
ISBN 10: 0062243411ISBN 13: 9780062243416
Seller: Revaluation Books, Exeter, United Kingdom
Book
Hardcover. Condition: Brand New. 320 pages. 9.12x7.37x1.03 inches. In Stock.