Xi'An Famous Foods Av Jason Wang

<B>“Vibrant photography . . . as satisfying to flip through as it is to cook from<I>.” ―New York Times</I></B><BR/><B>“For any cook or foodie, having access to these recipes is almost unfair.” ―Richard Blais, winner,<I> Top Chef All-Stars</I></B><BR/><B>“A cultural chronicle of both cuisine and the immigrant experience in America.” ―<I>Vogue</I></B><BR/><BR/> The long-awaited cookbook from an iconic New York restaurant, revealing never-before-published recipes!<BR/><BR/> Since its humble opening in 2005, Xi’an Famous Foods has expanded from one stall in Flushing to 14 locations in Manhattan, Brooklyn, and Queens. CEO Jason Wang divulges the untold story of how this empire came to be, alongside the never-before-published recipes that helped create this New York City icon. Recipes include: <ul><li><B>Tiger Vegetables Salad</B></li><li><B>Lamb Meat Soup</B></li><li><B>Liang Pi “Cold Skin Noodles”</B></li><li><B>