Xi'an Famous Foods

Xi'an Famous Foods: The Cuisine of Western China, from New York's Favorite Noodle ShopBy Jason Wang The long-awaited cookbook from an iconic New York restaurant, revealing never-before-published recipes AN EATER BEST COOKBOOK OF FALL 2020A NEW YORK TIMES BEST COOKBOOK OF FALL 2020A BALTIMORE SUN BEST COOKBOOK OF FALL 2020A ROBB REPORT BEST COOKBOOK OF FALL 2020A FOOD & WINE FALL 20 COOKBOOK PICKA WSJ MAGAZINE BEST-DESIGNED ITEM 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. 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 al