Record Details
Book cover

The Nom Wah cookbook : recipes and stories from 100 years at New York City's iconic dim sum restaurant

Tang, Wilson -- 1978- (Author). Stein, Joshua David. (Added Author). Lau, Alex. (Added Author). Varolian, Maral. (Added Author).

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. Nom Wah Tea Parlor isn't simply the story of dumplings, though there are many folds to it. It isn’t the story of bao, though there is much filling. It’s not just the story of dim sum, although there are scores and scores of recipes. It’s 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.) It's 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 Wah's owner, Wilson Tang, takes us into the hardworking kitchen of Nom Wah and emerges with 75 easy-to-make recipes: from bao to vegetables, noodles to desserts, cakes, rice rolls, chef’s specials, dumplings, and more.

Book  - 2020
641.595127 Tan
1 copy / 0 on hold

Available Copies by Location

Victoria Available
  • ISBN: 9780062965998
  • Physical Description print
    xvi, 252 pages : illustrations (chiefly colour) ; 25 cm
  • Edition First edition.
  • Publisher New York, NY : Ecco, [2020]

Content descriptions

General Note:
Includes index.