The Mission Chinese food cookbook
(Book)
Author
Contributors
Ying, Chris, author.
Published
New York, NY : Ecco, an imprint of HarperCollinsPublishers, [2015].
Format
Book
Edition
First edition.
ISBN
9780062243416, 0062243411
Physical Desc
xvii, 318 pages : color illustrations ; 24 cm
Status
Description
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Also in this Series
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Copies
| Location | Call Number | Status |
|---|---|---|
| Headquarters Library - Adult Non-Fiction | 641.5951 BOW 2015 | In |
| Hawthorne Branch - Adult Non-Fiction | 641.5951 BOW 2015 | In |
More Details
Published
New York, NY : Ecco, an imprint of HarperCollinsPublishers, [2015].
Edition
First edition.
Language
English
ISBN
9780062243416, 0062243411
Notes
General Note
"An Anthony Bourdain book."
General Note
Includes index.
Description
"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, "--,Amazon.com.
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Citations
APA Citation, 7th Edition (style guide)
Bowien, D., & Ying, C. (2015). The Mission Chinese food cookbook (First edition.). Ecco, an imprint of HarperCollinsPublishers.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Bowien, Danny and Chris, Ying. 2015. The Mission Chinese Food Cookbook. Ecco, an imprint of HarperCollinsPublishers.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Bowien, Danny and Chris, Ying. The Mission Chinese Food Cookbook Ecco, an imprint of HarperCollinsPublishers, 2015.
MLA Citation, 9th Edition (style guide)Bowien, Danny,, and Chris Ying. The Mission Chinese Food Cookbook First edition., Ecco, an imprint of HarperCollinsPublishers, 2015.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
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