| Edition |
First edition. |
| Description |
xvi, 252 pages : color illustrations ; 24 cm |
|
text txt rdacontent |
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still image sti rdacontent |
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unmediated n rdamedia |
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volume nc rdacarrier |
| Note |
Includes index. |
| Contents |
Bao -- Dumplings -- Rolls -- Cakes -- Rice -- Noodles -- Balls -- Chef specials -- Feasts -- Vegetables -- Desserts. |
| Summary |
"Tucked into a crook of Doyers Street in New York City's Chinatown, Nom Wah Tea Parlor has been serving some of the world's greatest dim sum for a hundred years. Here are the century-old secrets and recipes behind the restaurant's legendary dishes, including giant pork bao, soup dumplings, egg rolls, chef's specials, moon cakes, and more. Owner Wilson Tang captures a community at the crossroads, poised between respect for tradition and adaptation, as Chinatown looks to the future." -- Back cover. |
|
"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"-- Provided by publisher. |
| Subject |
Cooking, Chinese -- Cantonese style.
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Dim sum.
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Tang, Wilson, 1978-
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Nom Wah Tea Parlor (New York, N.Y.) -- History.
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Chinese restaurants -- New York (State) -- New York -- History.
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| Genre |
Cookbooks.
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Recipes.
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Anecdotes.
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| Subject |
AAPI cooking 2023
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| Added Author |
Stein, Joshua David, author.
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Lau, Alex, photographer.
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Varolian, Maral, illustrator.
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| ISBN |
9780062965998 hardcover : $34.99 |
|
0062965999 hardcover |
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