2024 the best chinese food in san francisco review

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(as of Oct 25, 2024 02:54:17 UTC - Details)

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.

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
 
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.
 
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.
 
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.

From the Publisher

Four Seasons of Pot Stickers

Yellow Corn and Acorn Squash Egg Drop Soup

Taiwanese Style Eggplant

Salt and Pepper Squid

Four Seas Crispy Chicken

Lion’s Head Meatballs

Publisher ‏ : ‎ Ten Speed Press (March 9, 2021)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 304 pages
ISBN-10 ‏ : ‎ 1984856502
ISBN-13 ‏ : ‎ 978-1984856500
Item Weight ‏ : ‎ 2.74 pounds
Dimensions ‏ : ‎ 8.3 x 1.07 x 10.27 inches
Reviewer: Merlin Erickson
Rating: 5.0 out of 5 stars
Title: Great cook book
Review: Love this cookbook and great gift!

Reviewer: Richard R. Hays
Rating: 5.0 out of 5 stars
Title: This is an Amazing cookbook
Review: I just got this today. I was initially struck by the beautiful photos of not only the food, but also of San Francisco. Now that I’ve had a chance to really flip through it and read some of it, I’m impressed with the anecdotes and interesting stories that Mr. Jiu shares; who knew that the Bing cherry was named after a Chinese immigrant who was refused reentry to the U.S. when he went home to visit his family. Difficult recipes are accompanied by amazing how to photos that are numbered and referred to in the directions. It may be the most well constructed cookbook I have ever encountered. Bravo!

Reviewer: Steve E
Rating: 5.0 out of 5 stars
Title: Awsome cookbook and the most "not just a cookbook" cookbook I've ever encountered
Review: Brandon's grandfather, along with all the variations on the same name like Zhao, Zhu, Chu, Cjiau, Chau, Chew, Chow, Chao, Cho, Chu, Jhou, Jou, Jow, Joo, Jiu, Jue, Ju etc which existed written only as sinograms, characters of course not spelled out in English, was assigned a romanized name by US immigration. For him it was Jew. He never used the first name of anyone in the family, calling every male Mr. Jew.Brandon's spectacular restaurant in Chinatown, 10000 square feet with a two story banquet hall that once seated 500 and would host 2000 members of a single family rose from the ashes after the 1906 quake and fire and has been around since. At one point the owners sent buyers to India to buy the four largest matching pieces of ivory in the world from which to carve statues for the cocktail lounge. That kind of spectacular.When Brandon reopened the restaurant in 2016, although he remained Mr. Jew, he opened as Mister Jiu's as he wanted to honor heritage and not be bound to a name dictated to his grandfather.

Reviewer: Linné
Rating: 4.0 out of 5 stars
Title: A Great Addition…
Review: Recently we had the pleasure of dining at Mister Jiu’s when in San Francisco in late July. Prior to then, we had never heard of it. While definitely not our first time dining at a Chinese restaurant but it was our first Michelin Chinese that we’ve dined at. As a anniversary dinner, it far exceeded our expectations. We absolutely adored the spacious dining space, open kitchen, the friendly and attentive service, and of course - the Prix fixe. We loved it so much that rightfully so we decided on grabbing this cookbook. There was a spicy chili oil that they served at Mister Jiu’s, that we absolutely have to make for ourselves. The cookbook was lovely with plentiful images to pore over, wonderful backstory, and it made for a nice addition to either our coffee table and in our pantry with the other cookbooks. While all these were high marks, I do agree with others that it could be somewhat more complex for homemade meals. Other than that, it’s still a great cookbook and we’re glad to have picked it up.

Reviewer: S. Y.
Rating: 5.0 out of 5 stars
Title: Inspirational, have to try recipes, and beautiful
Review: This cookbook is well written with easy to read type. It has color coded chapters, inspiring recipes to make entire meals, and beautiful pictures. There are interesting stories on San Francisco Chinatown's history, too. Some recipes include Dutch crunch BBQ pork buns, banana-black sesame pie, and squab lettuce cups, steamed kabocha cake, and mild herbal broth.

Reviewer: C. Woodman
Rating: 5.0 out of 5 stars
Title: This is more than just a cookbook
Review: This is a very detailed cookbook that delineates the history and the iconic dishes of this restaurant in San Francisco’s Chinatown. I have only eaten there once, but the recipes are reminiscent of my experience there. They often require several days to prep for, and many are complicated. Some are easy, and come out wonderfully, and the background is fascinating to read.

Reviewer: Brian H
Rating: 5.0 out of 5 stars
Title: Stunning book! Fun stories. Step by step recipes.
Review: Chef Brandon Jew’s restaurant and every dish he creates are full of flavor, beauty, experience, and meaning. This stunning cook book is no different! Detailed, step-by-step gourmet recipes. Fun, personal, and interesting stories. I’ll refer to it often in the kitchen, but it’s going on my coffee table!

Reviewer: Practical Professional Designer
Rating: 5.0 out of 5 stars
Title: What a terrific Cookbook!
Review: You are personally introduced to modern Chinese cuisine. Follow the story of the Chef and his evolving food.

Reviewer: Ashley
Rating: 5.0 out of 5 stars
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Review: As a chef I especially loved the in depth explanation of the multi faceted way we taste. So many new concepts that go beyond hot, sour, salty, sweet. Ultra fascinating

Reviewer: Cyan
Rating: 5.0 out of 5 stars
Title:
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