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Xi'an Famous Foods: The Cuisine of Western China, from New York's Favorite Noodle Shop Hardcover – October 13, 2020
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“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!
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
- Print length304 pages
- LanguageEnglish
- PublisherAbrams Books
- Publication dateOctober 13, 2020
- Dimensions8.5 x 1 x 10.85 inches
- ISBN-101419747525
- ISBN-13978-1419747526
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Editorial Reviews
Review
―Andy Ricker, James Beard Award–winning chef and author of Pok Pok
“Xi'an Famous Foods is one of the few restaurants I always make sure to eat at when I visit NYC. I'm so excited that this cookbook provides a way for me to have their yummy dishes on the West Coast.”
―Ali Wong
“Xi’an Famous Foods is one of the most delicious, craveable, and hottest restaurant concepts I’ve encountered in my life. There are days I’ve had three meals in their restaurants. For any cook or foodie, having access to these recipes is almost unfair. We’re all about to level up.”―Richard Blais, winner of Top Chef All-Stars
“No one has done more for the popularization of the flavors of northwest China in the US than Xi’an Famous Foods. This impressive new cookbook goes far beyond XFF’s most recognizable dishes, providing a cultural education through Jason’s personal lens. It’s distinctly Xi’an Famous Foods, a blend of Chinese and American sensibilities.”
―Serena Dai, editor of Eater NY
“With the publication of chef-restaurateur Jason Wang's cookbook Xi'an Famous Foods: The Cuisine of Western China, from New York's Favorite Noodle Shop, people all over the world can create their own versions of these assertively spiced (but not all that incendiary), soul-warming dishes. And as an added bonus, the book offers something that Wang's restaurants can't—an unflinchingly honest and heart-wrenching account of his family's unlikely path to restaurant success."
―Ed Levine, founder of Serious Eats and author of Serious Eater
“Jason and his family have introduced a generation of New Yorkers to the flavors of his hometown of Xi’an. I've been thrilled to watch him turn the original shop into a small empire, where my friends now know liang pi, tiger vegetables salad, and Mt. Qi pork with hand-ripped noodles. This book will bring these dishes to broader audiences. The flavors are from Xi’an, but many of the dishes are inventive new combinations—native to New York.”
―Jennifer 8. Lee, journalist and New York Times bestselling author of The Fortune Cookie Chronicles
“The debut cookbook from the New York City restaurant chain Xi’an Famous Foods is worth picking up whether or not you have slurped the restaurant’s hand-pulled noodles. This is a book on how to operate a food business — CEO Jason Wang outlines five lessons to know before diving into the business and strips away the glamor of running a restaurant empire. It’s also a food history of the flavors of Xi’an, China. With so many layers to appreciate, Xi’an Famous Foods is a prime example of what a restaurant cookbook can be.”―Eater
“With its vibrant photography and storytelling, this book, written with Jessica K. Chou, is as satisfying to flip through as it is to cook from.”―The New York Times
“In this highly anticipated cookbook, Xi’an Famous Foods CEO Jason Wang reflects on the humble beginnings of his family business, founded in Queens by his father in 2005. But he also introduces readers to his birthplace of Xi’an — the city that inspired the iconic noodle shop's most adored dishes, like biang biang noodles seared in oil with cumin-rubbed lamb.”―Travel + Leisure
“This book, written by Xi'an CEO Jason Wang, offers basic cooking skills for noodle-freaks like me who are adept at ordering Western Chinese food but completely inept at cooking it. I'm a devoted customer at the Xi'an noodle shops but never imagined those chewy spiced dishes were easy to make at home.”―CNN Travel
“Oftentimes, in cookbooks, the text is secondary to the recipes. But don’t skip over the words in Xi’an Famous Foods—they serve as a cultural chronicle of both cuisine and the immigrant experience in America.”―Vogue
About the Author
Product details
- Publisher : Abrams Books (October 13, 2020)
- Language : English
- Hardcover : 304 pages
- ISBN-10 : 1419747525
- ISBN-13 : 978-1419747526
- Item Weight : 2.31 pounds
- Dimensions : 8.5 x 1 x 10.85 inches
- Best Sellers Rank: #47,393 in Books (See Top 100 in Books)
- #12 in Wok Cookery (Books)
- #23 in Chinese Cooking, Food & Wine
- #351 in Celebrity & TV Show Cookbooks
- Customer Reviews:
About the author
Xi’an native Jason Wang grew up in New York City and attended college with plans to pursue a corporate career. When his father, a veteran of Chinese kitchens, opened the first Xi'an Famous Foods in 2005 to sell dishes based on family recipes, Jason saw the potential of the business and was eager to help the restaurant grow, at one point experimenting with dishes in his dorm room while in college. Following a brief stint in the corporate world after college graduation, Jason decided to fully invest himself in Xi'an Famous Foods, learning every aspect of the business from the ground up. Since 2009, he has expanded the hole-in-the-wall chain to multiple locations in the New York City area. Through these restaurants, Jason brings a dining experience that appeals to both Chinese families who come to eat expecting authenticity, to everyday Americans looking to explore flavors.
Jason graduated from Washington University in St. Louis in 2009 with multiple majors in finance, marketing, entrepreneurship, and international business. In the past years, he has been named: Nominee for Outstanding Restaurateur of the James Beard Awards 2020; Zagat’s 30 Under 30 listee; Forbes 2014 30 Under 30 listee; Crain’s 2014 40 Under 40 listee; Eater.com 2013 Young Gun.
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Top reviews
Top reviews from the United States
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Due to events of 2020 XFF has been (mostly) closed in NYC at the moment and when I heard about this book I wanted to try to see if I can get my XFF cravings satisfied at home. I was pleasantly surprised by this book! Originally I was expecting more of a cookbook for some of the dishes at one of my more favorite "fast casual" restaurants in NYC (which it is!), but this book is so much more, for me it was also a coming-of-age slash rags-to-riches story, a nice nostalgia trip (I have a lot of Asian friends in NYC, so I have also had some Circle/KTown nights that Jason describes at one point), and an appreciative retrospection for Jason, all while making my mouth water the whole entire time.
One thing I love about this book as a cookbook is the simplified list of ingredients -- most cookbooks require a large array of ingredients to craft the recipes at home on your own, which becomes even more of a problem when the recipes require ingredients that are quickly perishable. I feel like there are a small subset of ingredients required that are constantly used throughout the recipes in this book, if you are fortunate enough to live near an Asian market you can get started on many of the recipes right away in a short amount of time. It also really shows you the versatility of the ingredients, with some creativity you can use some of the sauces and spices to make a "XFF-style" dish of your own.
Do yourself a favor and grab a copy of this book for your shelf and try out some of the recipes! If you are intimidated by some of the steps, like noodle-pulling to be specific, take a look around the internet for some videos to help supplement the book, once you see the process it becomes a lot less intimidating
Most of the recipes are divided from their large batch of housemade sauces, condiments. Their stories come from a cultural standpoint of Xi'an cuisine of the North. Their immigrant story is very unique, and how their business was built on their food and his father's beginnings and how it grew within the family. Jason expanded their business within NY, and wanted to spread the culture through its cuisine.
The recipes are more approachable to all people in America, and those who visit their branches of the restaurants.
I have tried 5 recipes from.this book. I divided the recipes as I am the only one will eat it - it's mild spicy, warm spices, and very flavorful. The flavors and textures really sticks to you in a very good way! It's quite addictive because of the Sichuan peppercorns. Then the taste us amazing.
I made the XFF noodles sauce, chili oil, spicy and tingling beef and spicy and cumin beef skewers and the bean curd sheets, and the hot oil seared biang biang noodles.
The biang biang noodles is quite an experience making your own hand pulled noodles from scratch and with a stand mixer. When it's cooked, it's chewy in texture but still a fun eating experience.
I substituted few ingredients because I didn't have any. I used low sodium soy sauce, Kashmir red chilies.
These recipes are excellent, a fun cooking and eating experience at home.
There are a few reviews that recipes are difficult like the chili oil, spicy and tingling sauce. Methods using a hand whisk, use an immersion blender or hand mixer,if you don't want to mix and stand for a long time.,
Recipes are well thought,, redeveloped from the original and are addictively delicious.
I highly recommend pouring the oil outside your patio.
Reviewed in the United States on March 7, 2022
Most of the recipes are divided from their large batch of housemade sauces, condiments. Their stories come from a cultural standpoint of Xi'an cuisine of the North. Their immigrant story is very unique, and how their business was built on their food and his father's beginnings and how it grew within the family. Jason expanded their business within NY, and wanted to spread the culture through its cuisine.
The recipes are more approachable to all people in America, and those who visit their branches of the restaurants.
I have tried 5 recipes from.this book. I divided the recipes as I am the only one will eat it - it's mild spicy, warm spices, and very flavorful. The flavors and textures really sticks to you in a very good way! It's quite addictive because of the Sichuan peppercorns. Then the taste us amazing.
I made the XFF noodles sauce, chili oil, spicy and tingling beef and spicy and cumin beef skewers and the bean curd sheets, and the hot oil seared biang biang noodles.
The biang biang noodles is quite an experience making your own hand pulled noodles from scratch and with a stand mixer. When it's cooked, it's chewy in texture but still a fun eating experience.
I substituted few ingredients because I didn't have any. I used low sodium soy sauce, Kashmir red chilies.
These recipes are excellent, a fun cooking and eating experience at home.
There are a few reviews that recipes are difficult like the chili oil, spicy and tingling sauce. Methods using a hand whisk, use an immersion blender or hand mixer,if you don't want to mix and stand for a long time.,
Recipes are well thought,, redeveloped from the original and are addictively delicious.
I highly recommend pouring the oil outside your patio.
UPDATE 10/28/2020: According to my daughter, the Biang-Biang noodles and Mt. Qi Vegetables tasted just like the restaurant (my first attempt she said I cut the vegetables too small, but my second attempt was just right). Tonight I made dumplings, dumpling skin dough and spinach dumpling filling, without the Sichuan peppercorns, because she doesn’t like spice. She said it was the best dumplings she’s ever had. For myself I made spinach dumpling skin dough with the pork and chives dumpling filling. I used the XFF dumpling sauce XFF chili oil for the dish I remembered at the restaurant.
Top reviews from other countries
Reviewed in Canada on October 19, 2022