The Nom Wah Cookbook

The Nom Wah Cookbook

Nom Wah Tea Parlor isn’t simply the story of dumplings, though there are many folds to it. It isn’t the story of bao, though there is much filling. It’s not just the story of dim sum, although there are scores and scores of recipes.

Author: Wilson Tang

Publisher: HarperCollins

ISBN: 9780062966025

Category: Cooking

Page: 272

View: 856

A RECOMMENDED BOOK FROM: Bon Appetit * The New York Times Book Review * Epicurious * Plate * Saveur * Grub Street * Wired * The Spruce Eats * Conde Nast Traveler * Food & Wine * Heated For the last 100 years, Nom Wah Tea Parlor has been slinging some of the world’s greatest dim sum from New York’s Chinatown. Now owner Wilson Tang tells the story of how the restaurant came to be—and how to prepare their legendary dishes in your own home. Nom Wah Tea Parlor isn’t simply the story of dumplings, though there are many folds to it. It isn’t the story of bao, though there is much filling. It’s not just the story of dim sum, although there are scores and scores of recipes. It’s the story of a community of Chinese immigrants who struggled, flourished, cooked, and ate with abandon in New York City. (Who now struggle, flourish, cook, and eat with abandon in New York City.) It’s a journey that begins in Toishan, runs through Hong Kong, and ends up tucked into the corner of a street once called The Bloody Angle. In this book, Nom Wah’s owner, Wilson Tang, takes us into the hardworking kitchen of Nom Wah and emerges with 75 easy-to-make recipes: from bao to vegetables, noodles to desserts, cakes, rice rolls, chef’s specials, dumplings, and more. We’re also introduced to characters like Mei Lum, the fifth-generation owner of porcelain shop Wing on Wo, and Joanne Kwong, the lawyer-turned-owner of Pearl River Mart. He paints a portrait of what Chinatown in New York City is in 2020. As Wilson, who quit a job in finance to take over the once-ailing family business, struggles with the dilemma of immigrant children—to jettison tradition or to cling to it—he also points to a new way: to savor tradition while moving forward. A book for har gow lovers and rice roll junkies, The Nom Wah Cookbook portrays a culture at a crossroads.
Categories: Cooking

Cooking for Your Kids

Cooking for Your Kids

"Cooking for kids is a cookbook for families - featuring real-life recipes from great chefs in thirty countries around the world.

Author: Joshua David Stein

Publisher: Phaidon Press

ISBN: 1838662529

Category: Cooking

Page: 240

View: 554

"Cooking for kids is a cookbook for families - featuring real-life recipes from great chefs in thirty countries around the world. These 100 recipes - for breakfast, lunch, snacks, dinner and treats - are what they make for their kids at home. Each chef offers a glimpse into their own kitchen and life, as they cook for culinary-curious and healthy eaters, and serve delicious food that the whole family will enjoy."--Back cover.
Categories: Cooking

The Best American Food Writing 2020

The Best American Food Writing 2020

... Stein is the coauthor of The Nom Wah Cookbook, Il Buco: Stories and Recipes, and Notes from a Young Black Chef, and author of the children's books Can I Eat That?, What's Cooking?, The Invisible Alphabet, and others, and the essay ...

Author: J. Kenji López-Alt

Publisher: Mariner Books

ISBN: 9780358344582

Category: Cooking

Page: 272

View: 372

The year's top food writing from writers who celebrate the many innovative, comforting, mouthwatering, and culturally rich culinary offerings of our country. "These are stories about culture," writes J. Kenji López-Alt in his introduction. "About how food shapes people, neighborhoods, and history." This year's Best American Food Writing captures the food industry at a critical moment in history -- from the confrontation of abusive kitchen culture, to the disappearance of the supermarkets, to the rise and fall of celebrity chefs, to the revolution of baby food. Spanning from New York's premier restaurants to the chile factories of New Mexico, this collection lifts a curtain on how food arrives on our plates, revealing extraordinary stories behind what we eat and how we live. THE BEST AMERICAN FOOD WRITING 2020 INCLUDES BURKHARD BILGER, KAT KINSMAN, LAURA HAYES, TAMAR HASPEL, SHO SPAETH, TIM MURPHY and others
Categories: Cooking

Notes from a Young Black Chef Adapted for Young Adults

Notes from a Young Black Chef  Adapted for Young Adults

He is the coauthor of Food & Beer , The Nom Wah Tea Parlor Cookbook , and Il Buco Essentials : Stories & Recipes and the author of children's books including Can I Eat That ?, What's Cooking ?, and The Invisible Alphabet .

Author: Kwame Onwuachi

Publisher: Delacorte Press

ISBN: 9780593176023

Category: Young Adult Nonfiction

Page: 272

View: 793

This inspiring memoir, now adapted for young adults, chronicles Top Chef star and Forbes and Zagat 30 Under 30 phenom Kwame Onwuachi's incredible and odds-defying fame in the food world after a tough childhood in the Bronx and Nigeria. Food was Kwame Onwuachi's first great love. He connected to cooking via his mother, in the family's modest Bronx apartment. From that spark, he launched his own catering company with twenty thousand dollars he made selling candy on the subway and trained in the kitchens of some of the most acclaimed restaurants in the country. He faced many challenges on the road to success, including breaking free of a dangerous downward spiral due to temptation and easy money, and grappling with just how unwelcoming the world of fine dining can be for people of color. Born on Long Island and raised in New York City, Nigeria, and Louisiana, Kwame Onwuachi's incredible story is one of survival and ingenuity in the face of adversity. Praise for the adult edition of NOTES FROM A YOUNG BLACK CHEF "Kwame Onwuachi's story shines a light on food and culture not just in American restaurants or African American communities but around the world." --Questlove "Fierce and inspiring. . . . This rip-roaring tale of ambition is also a sobering account of racism in and out of the food industry." --New York Tiimes Book Review
Categories: Young Adult Nonfiction

Il Buco

Il Buco

"This book holds the succulent substance of Il Buco’s history, which has always been guided by Donna’s acute intuition.

Author: Donna Lennard

Publisher: HarperCollins

ISBN: 9780062958396

Category: Cooking

Page: 320

View: 644

Foreword by Alice Waters In honor of its twenty-fifth anniversary comes this full-color culinary celebration of Il Buco, one of New York City’s most beloved restaurants, featuring more than 80 mouthwatering recipes and detailing the romantic origins of the restaurant’s philosophy of sourcing the best prime materials, including olive oil, salt, vinegar and all that make the Mediterranean way of life so alluring. "This book holds the succulent substance of Il Buco’s history, which has always been guided by Donna’s acute intuition. Through these pages, we travel around the Mediterranean, from the vineyards of Umbria to the salt flats of Sicily, visiting the farmers, artisans, and winemakers in their element. And then we return to Bond Street, stories and recipes in hand, to celebrate life and everything possible at the melting edge of sizzling pans and the heart of Italy."—Francis Mallmann In New York City, restaurants, even very good ones, come and go. But there are a very small number of establishments that take root and continue to flourish, where food, wine, atmosphere, history, and all the makers behind the scenes come together in a unique alchemy to create an experience. Il Buco is such a place. For over 25 years, Donna Lennard has presided over an international—and ever growing—family of artisans, farmers, winemakers, chefs and regulars from her outpost on Bond Street in the heart of New York City. Since 1994, Il Buco has withstood the test of time. In Il Buco, written with Joshua David Stein, Donna shares her incredible journey from antique shop owner to award-winning restaurateur and taste-maker. She reflects on the iconic ingredient-driven, farm-to-table Italian cooking that seduced palates and earned the loyalty of notoriously discriminating New York diners. Donna also expounds upon the essential elements of good eating and good living she learned over the restaurant’s nearly three-decade history. Both a cookbook and a deeply personal journey through the places and with the people who have influenced the restaurant’s ethos the most, Il Buco includes the beloved best-of dishes from the kitchen’s roster of now-famous chefs: Ignacio Mattos’s Black Kale Salad, Justin Smillie’s Bucatini Cacio e Pepe, and Sara Jenkins’s Porchetta alla Romana, to name a few. It also includes profiles of the artisans whose craftsmanship evokes the warm Mediterranean patinas that have enhanced the restaurants’ atmosphere over the years. Donna has dedicated her life to identifying, cultivating, and celebrating the essential ingredients of a beautiful life well-lived. Il Buco isn’t just a place, it’s a feeling—of warmth, of home, of ease, of love—and Il Buco allows any home cook to experience some of the restaurant’s beautiful and inviting magic, creating sumptuous easy meals to enjoy at his or her own table. Accompanying the mouthwatering recipes and gorgeous photography are Donna’s insights on what it truly means to live well and to eat well and tributes to food producers in Spain, Italy, France and other parts of the world, including dedicated chapters on the building blocks to a perfect meal: salt, olive oil, wine, and salumi, among others. Il Buco is a very personal exploration of what makes the heart of a restaurant and a lifestyle: a celebration of a true New York success story. It is a book about learning to listen to what pleases us, and a reminder of just how wide, wonderful, and flavorful the world is. Il Buco Locations: Il Buco (47 Bond Street, NYC 10012) Il Buco Alimentari & Vineria (53 Great Jones Street, NYC 10012) Il Buco Vita (4 East 2nd Street, NYC 10003) Il Buco (Ibiza, Spain)
Categories: Cooking

Bong App tit

Bong App  tit

Mastering the Art of Cooking with Weed [A Cookbook] Editors of MUNCHIES. Pork. Wontons. Nom Wah Tea Parlor Yield: 20 wontons and 1 cup sauce THC 0.5 mg per wonton; 11.3 mg total recipe With 1⁄4 cup dipping sauce: 4.7 mg; 18.9 mg total ...

Author: Editors of MUNCHIES

Publisher: Ten Speed Press

ISBN: 9780399580116

Category: Cooking

Page: 256

View: 604

Based on the popular Munchies and Viceland television series Bong Appétit, this cannabis cookbook features 65 "high"-end recipes for sweet and savory dishes as well as cocktails. Inspired by the popular MUNCHIES and Viceland television series, Bong Appétit is the Joy of Cooking for a new generation interested in making serious, sophisticated food--with weed. Bong Appétit breaks down the science of infusing (oils, butters, milks, alcohol, and more) with cannabis, and offers recipes ranging from weed butter-basted chicken to weed chimichurri to weed brownie sundaes. Along the way, the book hits on marijuana politics, dosage, and pairing strains and flavors, and has tips from MUNCHIES vast network of friends and experts, including "Bong Appétit" stars Ry Prichard and Vanessa Lavorato.
Categories: Cooking

Love and Kisses and a Halo of Truffles

Love and Kisses and a Halo of Truffles

... 202, 318 New York Times Cookbook, The (Claiborne), 300 New York World's Fair (1964–65), 313–314, 347, 352–353, 354, 355 Nickerson, Jane, x, 27, 61, 62 n, 156, 184, 188, 190, 192 Noderer, Eleanor, 124, 219 Nom Wah (restaurant), 58, ...

Author: James Beard

Publisher: Open Road Media

ISBN: 9781504004527

Category: Cooking

Page: 438

View: 357

An intimate look into the kitchens and lives of two celebrated American food legends and friends Renowned culinary master James Beard and his dear friend, chef Helen Evans Brown, shared both a love of food and a keen insight into the changing palate of American diners. In this twelve-year, bicoastal epistolary exchange of three hundred letters, Beard and Brown offer not only tidbits of indispensible culinary guidance but also two fascinating perspectives on cooking. Whether swapping recipes for dishes like chocolate crepes and roast duck, trading descriptions of delicious meals, or exchanging stories about their travels, Beard and Brown bring their world to vivid life, and their letters provide a unique snapshot of a culinary love affair that is guaranteed to delight epicureans of all stripes. This charming conversation between two great food-loving friends is both a historic gem and a heartwarming, witty account of a deep and meaningful relationship that lasted a lifetime.
Categories: Cooking

Savoring Gotham

Savoring Gotham

... 432 Noilly Prat & Cie, 372 NoMad (restaurant), 278 Nom Wah Tea Parlor, 172 Nonna's Birthday Surprise (Bastianich), ... 226,598–99 O'Neill, Molly, 342,435–36 on back and whites, 54 New York Cookbook, 141 at the New York Times, ...

Author:

Publisher: Oxford University Press

ISBN: 9780190263638

Category: Travel

Page: 760

View: 569

When it comes to food, there has never been another city quite like New York. The Big Apple--a telling nickname--is the city of 50,000 eateries, of fish wriggling in Chinatown baskets, huge pastrami sandwiches on rye, fizzy egg creams, and frosted black and whites. It is home to possibly the densest concentration of ethnic and regional food establishments in the world, from German and Jewish delis to Greek diners, Brazilian steakhouses, Puerto Rican and Dominican bodegas, halal food carts, Irish pubs, Little Italy, and two Koreatowns (Flushing and Manhattan). This is the city where, if you choose to have Thai for dinner, you might also choose exactly which region of Thailand you wish to dine in. Savoring Gotham weaves the full tapestry of the city's rich gastronomy in nearly 570 accessible, informative A-to-Z entries. Written by nearly 180 of the most notable food experts-most of them New Yorkers--Savoring Gotham addresses the food, people, places, and institutions that have made New York cuisine so wildly diverse and immensely appealing. Reach only a little ways back into the city's ever-changing culinary kaleidoscope and discover automats, the precursor to fast food restaurants, where diners in a hurry dropped nickels into slots to unlock their premade meal of choice. Or travel to the nineteenth century, when oysters cost a few cents and were pulled by the bucketful from the Hudson River. Back then the city was one of the major centers of sugar refining, and of brewing, too--48 breweries once existed in Brooklyn alone, accounting for roughly 10% of all the beer brewed in the United States. Travel further back still and learn of the Native Americans who arrived in the area 5,000 years before New York was New York, and who planted the maize, squash, and beans that European and other settlers to the New World embraced centuries later. Savoring Gotham covers New York's culinary history, but also some of the most recognizable restaurants, eateries, and culinary personalities today. And it delves into more esoteric culinary realities, such as urban farming, beekeeping, the Three Martini Lunch and the Power Lunch, and novels, movies, and paintings that memorably depict Gotham's foodscapes. From hot dog stands to haute cuisine, each borough is represented. A foreword by Brooklyn Brewery Brewmaster Garrett Oliver and an extensive bibliography round out this sweeping new collection.
Categories: Travel

World Travel

World Travel

Now owner Wilson Tang tells the story of how the restaurant came to be-and how to prepare their legendary dishes in your own home"--

Author: Anthony Bourdain

Publisher: Ecco Press

ISBN: 0062802798

Category:

Page: 432

View: 483

A guide to some of the world's most fascinating places, as seen and experienced by writer, television host, and relentlessly curious traveler Anthony Bourdain Anthony Bourdain saw more of the world than nearly anyone. His travels took him from the hidden pockets of his hometown of New York to a tribal longhouse in Borneo, from cosmopolitan Buenos Aires, Paris, and Shanghai to Tanzania's utter beauty and the stunning desert solitude of Oman's Empty Quarter--and many places beyond. In World Travel, a life of experience is collected into an entertaining, practical, fun and frank travel guide that gives readers an introduction to some of his favorite places--in his own words. Featuring essential advice on how to get there, what to eat, where to stay and, in some cases, what to avoid, World Travel provides essential context that will help readers further appreciate the reasons why Bourdain found a place enchanting and memorable. Supplementing Bourdain's words are a handful of essays by friends, colleagues, and family that tell even deeper stories about a place, including sardonic accounts of traveling with Bourdain by his brother, Chris; a guide to Chicago's best cheap eats by legendary music producer Steve Albini, and more. Additionally, each chapter includes sly, witty illustrations by cartoonist Tony Millionaire. For veteran travelers, armchair enthusiasts, and those in between, World Travel offers a chance to experience the world like Anthony Bourdain.
Categories:

Gerry Frank s Where to Find It Buy It Eat it in New York

Gerry Frank s Where to Find It  Buy It  Eat it in New York

... ( Park Ave at Grand Central ) ; SoHo Charcuterie ( brunch ) , ( 195 Spring St ) ; Nom Wah Tea Parlor ( Dem - Sen ) ... would send the waiters back to school and the chef back to the library to read some of James Beard's cookbooks .

Author: Gerry Frank

Publisher:

ISBN: 0961257814

Category: New York (N.Y.)

Page: 689

View: 375

Categories: New York (N.Y.)

Egypt s Beer

Egypt s Beer

Edited and translated by Syed Nomanul Haq. ... Annals of the Caliphs' Kitchens: Ibn Sayyar al-Warraq's Tenth-Century Baghdadi Cookbook. Edited and translated by Nawal Nasrallah, KajÖhrnberg, and Sahban Muruwah.

Author: Omar D. Foda

Publisher: University of Texas Press

ISBN: 9781477319550

Category: History

Page: 296

View: 562

Although alcohol is generally forbidden in Muslim countries, beer has been an important part of Egyptian identity for much of the last century. Egypt’s Stella beer (which only coincidentally shares a name with the Belgian beer Stella Artois) became a particularly meaningful symbol of the changes that occurred in Egypt after British Occupation. Weaving cultural studies with business history, Egypt’s Beer traces Egyptian history from 1880 to 2003 through the study of social, economic, and technological changes that surrounded the production and consumption of Stella beer in Egypt, providing an unparalleled case study of economic success during an era of seismic transformation. Delving into archival troves—including the papers of his grandfather, who for twenty years was CEO of the company that produced Stella—Omar D. Foda explains how Stella Beer achieved a powerful presence in all popular forms of art and media, including Arabic novels, songs, films, and journalism. As the company’s success was built on a mix of innovation, efficient use of local resources, executive excellence, and shifting cultural dynamics, this is the story of the rise of a distinctly Egyptian “modernity” seen through the lens of a distinctly Egyptian brand.
Categories: History

Catalog of Copyright Entries Third Series

Catalog of Copyright Entries  Third Series

Demorest , D. L. French cookbook , Culinary Arts Institute , French doctor . Royer , Louis - Charles . French Faust . Dondo , Mathurin . ... ( R ) Czarnomska , Elizabeth . The authentic literature of Israel . ... From the heart of Wah ...

Author: Library of Congress. Copyright Office

Publisher: Copyright Office, Library of Congress

ISBN: STANFORD:36105011809329

Category: Copyright

Page: 1684

View: 212

Includes Part 1, Number 1 & 2: Books and Pamphlets, Including Serials and Contributions to Periodicals (January - December)
Categories: Copyright

New York Magazine

New York Magazine

At Mei Lai Wah, 64 Bayard, the egg-custard tarts were flaky and tasted slightly raw. At Yuen Yuen Snacks, 61 Bayard, I could almost appreciate the delicate almond custard served in a cottage-cheese cup. Chinatown—growing, stretching ...

Author:

Publisher:

ISBN:

Category:

Page: 96

View: 739

New York magazine was born in 1968 after a run as an insert of the New York Herald Tribune and quickly made a place for itself as the trusted resource for readers across the country. With award-winning writing and photography covering everything from politics and food to theater and fashion, the magazine's consistent mission has been to reflect back to its audience the energy and excitement of the city itself, while celebrating New York as both a place and an idea.
Categories:

CMJ New Music Report

CMJ New Music Report

... SUNDAY S BEST TOM WAITS PAUL OAKENFOLD TRUST COMPANY CHUMBAWAMBA COOKBOOK CD: UBR WILCO ELVIS COSTELLO MARS VOLTA ... BETA BEACHWOOD SPARKS BREEDERS NOMMONSEMBLE SILKWORM TOM WAITS ROCKING HORSE WIN JACK JOHNSON MARY TIMONY FEABLE ...

Author:

Publisher:

ISBN:

Category:

Page: 56

View: 492

CMJ New Music Report is the primary source for exclusive charts of non-commercial and college radio airplay and independent and trend-forward retail sales. CMJ's trade publication, compiles playlists for college and non-commercial stations; often a prelude to larger success.
Categories:

AB Bookman s Weekly

AB Bookman s Weekly

Author:

Publisher:

ISBN: UOM:39015020631498

Category: Antiquarian booksellers

Page:

View: 773

Categories: Antiquarian booksellers

Catalog of Copyright Entries

Catalog of Copyright Entries

Demorest , D. L. French cookbook , Culinary Arts Institute , French doctor . ... ( R ) Czarnomska , Elizabeth . The authentic literature of Israel . ... From the heart of Wah - Kan - TonKa . Paca , E. T. From the horn of plenty .

Author: Library of Congress. Copyright Office

Publisher:

ISBN: UOM:39015050651515

Category: American drama

Page:

View: 883

Categories: American drama

British Books in Print

British Books in Print

Wyndham ( ry ( 4 nom Pearson here for at 11 ° Ann DU ( 1941 ) ham Batard we'o 18 lunin ham xhard ( * ( ( * 118 ? ... Winntred begrt at de fruit and Nut Cookbook 07225 0498 5 ( 4 imali wa Bodi 1'45 Thorson 4 H ) 07225 ( 6430 ( 4 Wisme ...

Author:

Publisher:

ISBN: STANFORD:36105015553311

Category: Great Britain

Page:

View: 566

Categories: Great Britain

Who s who Among Students in American Universities and Colleges

Who s who Among Students in American Universities and Colleges

... Homecoming Queen Nom ; Coll Ath Hall of Fame , Nom ; Theta Kappa Phi , Rush Chm , Testing Com Chm , Cookbook Com ... BSA , Merit Badge Couns ; empl : Life Cycle Engineering ; Trident Shipping Agency ; Boy Scout Camp Ho - Non - Wah ...

Author: Henry Pettus Randall

Publisher:

ISBN: STANFORD:36105012229972

Category: Students

Page:

View: 738

Categories: Students

Books in Print

Books in Print

Author:

Publisher:

ISBN: STANFORD:36105021781435

Category: American literature

Page:

View: 567

Categories: American literature