From a beloved San Francisco culinary landmark, a showstopper cookbook that honors a family legacy and celebrates ingredient-driven, multi-regional Chinese cooking in America
The 100-plus recipes in this beautiful book include all the greatest hits from three generations of Fang family cooking from Canton to Shanghai, and readers will learn how to pan-fry, steam, cook in a wok, shop for ingredients, and prep vegetables the Chinese way.
With accessible recipes that are adaptable to any type of home kitchen, anyone will be able to make these dishes, wherever they are.
Since it opened in 1988, House of Nanking has been a popular spot for countless tourists, honeymooners, celebrities, and everyday San Franciscans who have lined up for their legendary Shanghai and Chinese American dishes.
This book marks the first time their recipes have appeared in print and have been adapted for the home kitchen. But it'll be the stories behind them, which few have heard-of Peter Fang's ingenuity and his early adventures in the kitchen, how he imported and adapted his favorite Shanghai dishes for America, and Kathy's experience growing up with parents who bet it all on the restaurant, under the tutelage of all these rich Chinese culinary traditions-that will capture the heart.
Rezensionen / Stimmen
"House of Nanking isn't just a restaurant-it's a San Francisco icon bursting with bold, authentic Chinese flavors and a rich family legacy. In this cookbook, Peter and Kathy Fang share the magic that's inspired me, blending their unforgettable father-daughter journey with a trove of cherished recipes. I'm beyond excited that I can cook these celebrated Chinese classics at home!" * Michelle Tam, New York Times bestselling cookbook author and creator of Nom Nom Paleo * "There are few restaurant dynasties in America that compare to the Fang family. From their origins in Shanghai to their beloved House of Nanking, Peter, Lily, and Kathy Fang pour their hearts into the most delicious and innovative Chinese Food in San Francisco. Just drive by the restaurant at 5pm any day of the week and you'll see a line around the corner. It's been that way for 35-plus years, which gives you an idea of how much the world loves and appreciates the Fang dynasty. I'm proud to share the city with them and I will be cooking out of this beautiful book for years to come." * Tyler Florence, chef, television host, and author of American Grill * "Kathy is a force-a pioneer, entrepreneur, and the unofficial princess of San Francisco's Chinatown. Walking beside her is an education in Chinese American cuisine, from hidden market stalls to the kitchen of her family's legendary restaurant, where she and her father effortlessly craft dishes rooted in tradition yet alive with innovation. For any great cook, it all starts with the broth, and when a jar of the Fangs' golden, fragrant stock arrived at my door, I knew they were people to learn from. This book is a love letter-to history, to family, to the ever-evolving flavors of a culture-and a gift to anyone who believes that food is more than just a meal; it's a story." * Zac Posen, fashion designer * "Like the best startups, the Fang family blends tradition with innovation to create something extraordinary. This book captures their remarkable journey and mouthwatering cuisine." * Ben Horowitz, investor, entrepreneur and co-founder of A16z * "Peter and Kathy Fang have graciously opened the doors to their (many!) decades old and iconic San Francisco restaurant House of Nanking in this beautiful book. What began humbly as a small restaurant where Peter Fang cooked all the food in a single wok has grown into something larger and immeasurable in stature. This book House of Nanking shares a large array of Chinese recipes that have graced the tables of this restaurant and tells the story of the family that is iconic in the San Francisco food community. From congees to the pickles to the noodles, the recipes are accessible and unique at the same time. I have earmarked many images and I encourage you to do the same." * Alex Guarnaschelli, chef, cookbook author, and TV host * "Just reading the list of dishes from House of Nanking makes me crave these elegant Chinese flavors. I've been an admirer of this cuisine since my childhood, and now, the secrets are available to all of us. I can't wait to start cooking these recipes." * Bobby Flay, James Beard Award-winning chef, restaurateur, cookbook author, and TV host * "House of Nanking and Fang are more than restaurants-they are San Francisco institutions. Eating there always feels like coming home, with unforgettable flavors of food, family and tradition. This beautiful cookbook opens those doors to everyone." * Marc Benioff, chair, CEO and co-founder of Salesforce *
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Verlagsort
Produkt-Hinweis
Illustrationen
Maße
Höhe: 254 mm
Breite: 203 mm
ISBN-13
978-1-4197-7787-5 (9781419777875)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Kathy Fang is the daughter of House of Nanking founders Peter and Lily Fang, who opened the restaurant in 1988. It has since become a San Francisco institution, earning a legacy business designation in 2020. Kathy went to culinary school at Le Cordon Bleu after growing up in restaurants for her entire life, and later opened Fang with her father, which combines their Chinese heritage and the global cuisines that Kathy sampled from traveling around the world. Kathy is also a two-time Chopped champion, and she and Peter have starred in the Food Network show Chef Dynasty: House of Fang. Emily Timberlake is a writer based in Oakland, California. As a former senior editor at Ten Speed Press, she acquired and edited more than 65 books, including many James Beard and IACP Award winners. She is the coauthor of the New York Times bestselling Foodheim with Eric Wareheim, the James Beard-nominated and IACP-winning Cure with Neal Bodenheimer, and Sundays with Sophie as well as the forthcoming Bobby Flay: Chapter One with Bobby Flay. Her writing has appeared in the Los Angeles Times, San Francisco Chronicle, Taste, Punch, and more.
