MARC details
| 000 -LEADER |
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| fixed length control field |
02612nam a2200241Ia 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
PH-LCIC |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20250117163423.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
240527s2021 xx 000 0 und d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9781984856500 |
| 040 ## - CATALOGING SOURCE |
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| Transcribing agency |
LCIC LIBRARY |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER |
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| Classification number |
LUO 641.5951 J54 2021 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Jew, Brandon |
| Relator term |
Author |
| 245 #0 - TITLE STATEMENT |
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| Title |
Mister Jiu's in Chinatown : |
| Remainder of title |
recipes and stories from the birthplace of Chinese American food / |
| Statement of responsibility, etc. |
Brandon Jew |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
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| Place of publication, distribution, etc. |
California : |
| Name of publisher, distributor, etc. |
Ten Speed Press, |
| Date of publication, distribution, etc. |
c2021. |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
285 pages: colored illustrations ; 26cm |
| 500 ## - GENERAL NOTE |
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| General note |
Includes index. |
| 520 ## - SUMMARY, ETC. |
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| Summary, etc. |
JAMES BEARD AWARD WINNER • The acclaimed chef behind the Michelin-starred Mister Jiu’s restaurant shares the past, present, and future of Chinese cooking in America through 90 mouthwatering recipes.<br/><br/>ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The New Yorker, San Francisco Chronicle • ONE OF THE BEST COOKBOOKS OF THE YEAR: Glamour • “Brandon Jew’s affection for San Francisco’s Chinatown and his own Chinese heritage is palpable in this cookbook, which is both a recipe collection and a portrait of a district rich in history.”—Fuchsia Dunlop, James Beard Award-winning author of The Food of Sichuan<br/> <br/>Brandon Jew trained in the kitchens of California cuisine pioneers and Michelin-starred Italian institutions before finding his way back to Chinatown and the food of his childhood. Through deeply personal recipes and stories about the neighborhood that often inspires them, this groundbreaking cookbook is an intimate account of how Chinese food became American food and the making of a Chinese American chef.<br/> <br/>Jew takes inspiration from classic Chinatown recipes to create innovative spins like Sizzling Rice Soup, Squid Ink Wontons, Orange Chicken Wings, Liberty Roast Duck, Mushroom Mu Shu, and Banana Black Sesame Pie. From the fundamentals of Chinese cooking to master class recipes, he interweaves recipes and techniques with stories about their origins in Chinatown and in his own family history. And he connects his classical training and American roots to Chinese traditions in chapters celebrating dim sum, dumplings, and banquet-style parties.<br/> <br/>With more than a hundred photographs of finished dishes as well as moving and evocative atmospheric shots of Chinatown, this book is also an intimate portrait—a look down the alleyways, above the tourist shops, and into the kitchens—of the neighborhood that changed the flavor of America. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
COOKING Regional & Ethnic Chinese |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Cooking, Chinese |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Cookbooks |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
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| Source of classification or shelving scheme |
Dewey Decimal Classification |
| Koha item type |
LIBRARY USE ONLY |