Title
The Nom Wah Cookbook: Recipes And Stories From 100 Years At New York City'S Iconic Dim Sum Restaurant
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A Recommended Book From:Bon Appetit * The New York Times Book Review * Epicurious * Plate * Saveur * Grub Street * Wired * The Spruce Eats * Conde Nast Traveler * Food & Wine * Heatedfor The Last 100 Years, Nom Wah Tea Parlor Has Been Slinging Some Of The Worlds Greatest Dim Sum From New Yorks Chinatown. Now Owner Wilson Tang Tells The Story Of How The Restaurant Came To Beand How To Prepare Their Legendary Dishes In Your Own Home.Nom Wah Tea Parlor Isnt Simply The Story Of Dumplings, Though There Are Many Folds To It. It Isnt The Story Of Bao, Though There Is Much Filling. Its Not Just The Story Of Dim Sum, Although There Are Scores And Scores Of Recipes. Its The Story Of A Community Of Chinese Immigrants Who Struggled, Flourished, Cooked, And Ate With Abandon In New York City. (Who Now Struggle, Flourish, Cook, And Eat With Abandon In New York City.) Its A Journey That Begins In Toishan, Runs Through Hong Kong, And Ends Up Tucked Into The Corner Of A Street Once Called The Bloody Angle.In This Book, Nom Wahs Owner, Wilson Tang, Takes Us Into The Hardworking Kitchen Of Nom Wah And Emerges With 75 Easytomake Recipes: From Bao To Vegetables, Noodles To Desserts, Cakes, Rice Rolls, Chefs Specials, Dumplings, And More.Were Also Introduced To Characters Like Mei Lum, The Fifthgeneration Owner Of Porcelain Shop Wing On Wo, And Joanne Kwong, The Lawyerturnedowner Of Pearl River Mart. He Paints A Portrait Of What Chinatown In New York City Is In 2020. As Wilson, Who Quit A Job In Finance To Take Over The Onceailing Family Business, Struggles With The Dilemma Of Immigrant Childrento Jettison Tradition Or To Cling To Ithe Also Points To A New Way: To Savor Tradition While Moving Forward. A Book For Har Gow Lovers And Rice Roll Junkies, The Nom Wah Cookbook Portrays A Culture At A Crossroads.
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
- Q: What type of cuisine is featured in The Nom Wah Cookbook? A: The Nom Wah Cookbook focuses on Chinese cuisine, specifically the art of dim sum, showcasing a variety of traditional recipes and stories from a renowned New York City restaurant.
- Q: How many recipes are included in The Nom Wah Cookbook? A: The cookbook contains 75 easy-to-make recipes ranging from dumplings and bao to vegetables, noodles, desserts, and more.
- Q: Who is the author of The Nom Wah Cookbook? A: The author of The Nom Wah Cookbook is Wilson Tang, the owner of Nom Wah Tea Parlor in New York City.
- Q: When was The Nom Wah Cookbook published? A: The Nom Wah Cookbook was published on October 20, 2020.
- Q: What is the format of The Nom Wah Cookbook? A: The Nom Wah Cookbook is available in a hardcover format, making it durable for kitchen use.
- Q: Is The Nom Wah Cookbook suitable for beginners? A: Yes, The Nom Wah Cookbook includes easy-to-follow recipes that are suitable for both beginners and experienced cooks.
- Q: What can I expect to learn from The Nom Wah Cookbook? A: In addition to recipes, The Nom Wah Cookbook provides insights into the history and culture of Chinatown, highlighting stories of community and tradition.
- Q: Are there any vegetarian recipes in The Nom Wah Cookbook? A: Yes, The Nom Wah Cookbook includes a variety of vegetarian recipes alongside meat and seafood options.
- Q: How many pages does The Nom Wah Cookbook have? A: The Nom Wah Cookbook has a total of 272 pages.
- Q: Is The Nom Wah Cookbook recommended by any notable publications? A: Yes, The Nom Wah Cookbook is recommended by several prominent publications including Bon Appetit, The New York Times Book Review, and Food & Wine.