Danny Bowien and Chris Ying: "The Mission Chinese Food Cookbook"

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Published Dec 15, 2015

Danny Bowien and Chris Ying talk about Mission Chinese Food, demo their Westlake Rice Porridge and make winning Googler Jeff Dalton’s Mapo Tofu Stuffing recipe with him.
MISSION CHINESE FOOD restaurant is not exactly a Chinese restaurant. Instead, praised for his ingenuity and innovation, Danny Bowien's award-winning restaurant is known for cuisine-crossing plates like Kung Pao Pastrami and Salt-Cod Fried Rice that have legions of fans lining up for more in San Francisco and New York. Danny Bowien and Chris Ying cowrote the Mission Chinese Food Cookbook. DANNY BOWIEN is the chef and cofounder of Mission Chinese Food in SF and in NYC as well as Mission Cantina in NYC. CHRIS YING worked as designer, editor, and publisher of McSweeney's before becoming editor-in-chief of Lucky Peach magazine.

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Danny Bowien and Chris Ying: "The Mission Chinese Food Cookbook" | Food at Google

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