The long-awaited cookbook from an iconic New York restaurant, revealing never-before-published recipes 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 thenever-before-publishedrecipes that helped create this New York City icon. From heavenly ribbons of liang pi doused in a bright vinegar sauce to flatbread filled with caramelized pork to cumin lamb over hand-pulled Biang Biang noodles, this cookbook helps home cooks make the dishes that fans of Xi''an Famous Foods line up for while also exploring the vibrant cuisine and culture of Xi''an. Transporting readers to the streets of Xi''an and the kitchens of New York''s Chinatown, Xi''an Famous Foods is the cookbook that fans of Xi''an Famous Foods have been waiting for.

Autorentext
Jason Wang is the CEO and owner of Xi’an Famous Foods, which has 14 locations. Wang was named an Eater Young Gun, a Zagat 30 Under 30, a Forbes 30 Under 30, and a Crain’s 40 Under 40.

Klappentext

The must-have cookbook from the iconic restaurant, revealing never-before-published recipes.

"Vibrant photography . . . as satisfying to flip through as it is to cook from***." -New York Times***

"For any cook or foodie, having access to these recipes is almost unfair." -Richard Blais, winner, Top Chef All-Stars

**"A cultural chronicle of both cuisine and the immigrant experience in America." -**Vogue

From a six-seat stall to a global culinary phenomenon, Xi'an Famous Foods has brought the complex, explosive flavors of Xi'an, China, and the province of Shaanxi to the New York City spotlight-and now to your kitchen.

The foods of Xi'an, the ancient capital of China and the eastern starting point of the Silk Road, are defined by a unique blend of Middle Eastern and Chinese flavors. Think hand-ripped, chewy biang-biang noodles, cumin-laced lamb, fiery chili oil, and savory rougamo (Chinese burgers).

In this long-awaited debut cookbook, founder Jason Wang and his father, David Shi, share their family's story of immigrant success and the recipes that built their culinary empire. This book dives into the region's culinary history alongside 75 recipes for signature dishes, including:

• The iconic Spicy Cumin Lamb Hand-Ripped Noodles
• The fragrant, peppery Spicy and Sour Lamb Soup
• Crispy, savory Stuffed Flatbreads (Roujiamo)
• Simple, foundational recipes for making their essential chili oil, versatile broths, and, of course, their perfect hand-ripped noodles from scratch.

This is more than a cookbook; it's a celebration of family, the Silk Road's culinary heritage, and the determination required to build a taste of home in a new world. Transport yourself to the busy streets of Xi'an with every flavorful bite.

Wang writes in his introduction: "Here it is, the never-been-told version of how the XFF empire came to be-the random weird pit stops along the way; the family drama behind the scenes; the labor hidden in the secret recipes, and, yes, some really f*cking good spicy cumin lamb."

This unique, extraordinary cookbook helps home cooks make the dishes that fans of Xi'an Famous Foods line up for while also exploring the vibrant cuisine and culture of Xi'an. Transporting readers to the streets of Xi'an and the kitchens of New York's Chinatown, Xi'an Famous Foods is the cookbook that fans of Xi'an Famous Foods have been waiting for and makes a perfect gift.

Zusammenfassung
Xi’an Famous Foods: The Cuisine of Western China from New York’s Favorite Noodle Shop is the long-awaited cookbook from the iconic restaurant, revealing never-before-published recipes.

“Vibrant photography . . . as satisfying to flip through as it is to cook from.” ―New York Times**

“For any cook or foodie, having access to these recipes is almost unfair.” ―Richard Blais, winner, Top Chef All-Stars

“A cultural chronicle of both cuisine and the immigrant experience in America.” ―Vogue

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:

• Tiger Vegetables Salad
• Lamb Meat Soup
• Liang Pi “Cold Skin Noodles”
• Spicy Cumin Lamb
• XFF Spicy and Sour Dumplings
• Beef and Ginkgo Congee
• Herbal Hot Pot Broth
• Spicy Cumin Whole Fish
• Spicy and Tingly Beef
• And more! Wang writes in his introduction, “Here it is, the never-been-told version of how the XFF empire came to be—the random weird pit stops along the way; the family drama behind the scenes; the labor hidden in the secret recipes, and, yes, some really f*cking good spicy cumin lamb.”

This unique, extraordinary cookbook helps home cooks make the dishes that fans of Xi’an Famous Foods line up for while also exploring the vibrant cuisine and culture of Xi’an. Transporting readers to the streets of Xi’an and the kitchens of New York’s Chinatown, Xi’an Famous Foods is the cookbook that fans of Xi’an Famous Foods have been waiting for.

Includes Color Photographs