Danny Bowien, Chris Ying

The Mission Chinese Food Cookbook

Danny Bowien, Chris Ying

Talk: The Mission Chinese Food Cookbook

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 is not exactly a Chinese restaurant. Praised for its 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

Danny Bowien is the chef and cofounder of Mission Chinese Food in San Francisco and in New York City, the Mission Cantina in NYC, and the Mission Burger in SF. In 2013, Bowien was awarded the prestigious "Rising Star Chef" by the James Beard Foundation.

Chris Ying

Chris Ying worked as designer, editor, and publisher of McSweeney's before becoming editor-in-chief of Lucky Peach magazine.

The Book

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

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