000			02001cam a2200385 i 4500
001			ocm1139347784
003			OCoLC
005			20221202153914.0
008			200207s2021 caua b 001 0 eng
010			_a 2020004092
019			_a1240247118
020			_a9781984856500
035			_a(OCoLC)1139347784 _z(OCoLC)1240247118
040			_aDLC _beng _erda _cDLC _dOCLCO _dBDX _dOCLCF _dYDX _dOCLCO _dYEQ _dVP@ _dMiTN
050	0	0	_aTX724.5 .C5 _bJ48 2021
099			_a641.595 _aJ
100	1		_aJew, Brandon, _d1979-
245	1	0	_aMister Jiu's in Chinatown : _brecipes and stories from the birthplace of Chinese American food / _cBrandon Jew, Tienlon Ho ; photographs by Pete Lee ; recipe development by Christine Gallary.
250			_aFirst edition.
264		1	_aCalifornia : _bTen Speed Press, _c[2021]
300			_a285 pages : _bcolor illustrations ; _c27 cm.
336			_astill image _bsti _2rdacontent.
336			_atext _btxt _2rdacontent.
337			_aunmediated _bn _2rdamedia.
338			_avolume _bnc _2rdacarrier.
504			_aIncludes bibliographical references and index.
505	0		_aIntroduction -- The (new) Chinatown pantry: building flavors, textures, and aromas -- Bites: dumplings and xiao chi -- Soup: always order soup -- Vegetables: to market with Ying Ying (bring cash) -- Seafood: WWJD (keep it simple) -- Meat + BBQ: cooking with fire (and water) -- Rice: from the Delta to the Delta -- Dessert: beans, oranges, and pork fat -- Banquets + parties: good times and good luck.
520			_a"The acclaimed chef behind the Michelin-starred Mister Jiu's in San Francisco's Chinatown shares stories of the past, present, and future of Chinese cooking in America through 90 mouthwatering recipes"-- _cProvided by publisher.
610	2	0	_aMister Jiu's (Restaurant)
650		0	_aCooking, Chinese.
650		0	_aCooking _zUnited States.
655		7	_aCookbooks. _2lcgft.
700	1		_aHo, Tienlon,
700	1		_aLee, Pete _c(Filmmaker),
999			_c522637 _d522637