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USD5,99 (aprox. 5,14 EUR) USPS Priority Mail®.
Ubicado en: Valrico, Florida, Estados Unidos
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Entrega prevista entre el vie. 31 oct. y el mié. 5 nov. a 94104
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N.º de artículo de eBay:336247084697
Última actualización el 25 oct 2025 23:35:28 H.EspVer todas las actualizacionesVer todas las actualizaciones
Características del artículo
- Estado
- Release Year
- 2020
- ISBN
- 9780062965998
Acerca de este producto
Product Identifiers
Publisher
HarperCollins
ISBN-10
0062965999
ISBN-13
9780062965998
eBay Product ID (ePID)
28038256977
Product Key Features
Book Title
NOM Wah Cookbook : Recipes and Stories from 100 Years at New York City's Iconic Dim Sum Restaurant
Number of Pages
272 Pages
Language
English
Topic
Regional & Ethnic / Chinese, Individual Chefs & Restaurants, General, Entertaining
Publication Year
2020
Illustrator
Yes
Genre
Cooking, House & Home
Format
Hardcover
Dimensions
Item Height
0.9 in
Item Weight
31 Oz
Item Length
9.1 in
Item Width
7.4 in
Additional Product Features
Intended Audience
Trade
LCCN
2020-013618
Dewey Edition
23
Reviews
Nom Wah Tea Parlor is a classic restaurant that defines New York dining.... Tucked between the pages are tales from the restaurant, a touch of dim sum history, and essays from other members of the Chinatown community.... Reading the book isn't quite the same as sitting at a table in the golden-hued restaurant, but during a pandemic, it's as close as we can get., In this engagingly written, gorgeously photographed cookbook, the story of Nom Wah, a 100-year-old dim sum restaurant in New York's Chinatown, comes to life.... Just as essential as its recipes, the cookbook is suffused with lively storytelling that imparts a deep appreciation for the people, the history and hard work behind each dish, behind Nom Wah, and behind Chinatown itself., A cookbook that gives a thoughtful history of [Nom Wah], as well as a survey of the evolution of Chinatown., The cluster of people typically huddled outside Nom Wah Tea Parlor in New York's Chinatown tells you there's something special inside. Once you tuck into the 100-year-old dim sum restaurant's food, you realize it was worth the wait for silky dumplings, toothsome char sui bao, scallion pancakes, egg rolls, and other dim sum dishes passed down through three generations of owners. The latest, Wilson Tang, reveals these long-standing family secrets and recipes in this new cookbook, along with illustrations that demonstrate how to stuff bao, close eggrolls, and more., "Tang's pride in his community is reflected in the glossy pages of "The Nom Wah Cookbook," a collection of mouth-watering dim sum recipes that manages to be much more than that. It's also a social history of New York's Chinatown, with profiles of merchants and artisans who are trying to keep the historic neighborhood alive now.", Nom Wah is one of the most legendary dining establishments in New York City. Having been open for more than 100 years, this restaurant has seen Chinatown change and evolve in spectacular ways. However, owner Wilson Tang doesn't get lost in the past. Instead, he uses this moment to celebrate the Chinatown of now, sharing profiles and recipes that celebrate today., While Nom Wah Tea Parlor might be New York City's oldest dim sum restaurant, this is its very first cookbook, spanning 100 years of recipes and stories from the legendary Chinatown spot. It's an opportunity to master everything from rice rolls to scallion pancakes to shrimp balls., For those who miss those stacks of steaming baskets piled high on the table, Tang and Joshua David Stein help you bring home the experience with THE NOM WAH COOKBOOK... Making dumplings is easy -- really!, From the very first tattoo- and Tsingtao-studded photograph by Alex Lau, Wilson Tang's The Nom Wah Cookbook had me so eager to get into the kitchen that I had to read it standing up.... As much a history lesson as it is a dumpling primer.
TitleLeading
The
Dewey Decimal
641.595127
Synopsis
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 * Heated 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. We're also introduced to characters like Mei Lum, the fifth-generation owner of porcelain shop Wing on Wo, and Joanne Kwong, the lawyer-turned-owner 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 once-ailing family business, struggles with the dilemma of immigrant children--to jettison tradition or to cling to it--he 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., 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 Taishan, 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. We're also introduced to characters like Mei Lum, the fifth-generation owner of porcelain shop Wing on Wo, and Joanne Kwong, the lawyer-turned-owner 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 once-ailing family business, struggles with the dilemma of immigrant children--to jettison tradition or to cling to it--he 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., 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 * Heated 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. We're also introduced to characters like Mei Lum, the fifth-generation owner of porcelain shop Wing on Wo, and Joanne Kwong, the lawyer-turned-owner 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 once-ailing family business, struggles with the dilemma of immigrant children--to jettison tradition or to cling to it--he 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.
LC Classification Number
TX724.5.C5T365 2020
Descripción del artículo del vendedor
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Prodtuck
98,3% de votos positivos•143 artículos vendidos
Registrado como vendedor particularPor tanto, no se aplican los derechos de los consumidores derivados de las leyes de protección de los consumidores de la UE. La Garantía al cliente de eBay sigue aplicando a la mayoría de compras. Más informaciónMás información
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- 6***8 (3)- Votos emitidos por el comprador.Mes pasadoCompra verificadaItem was offered "new, open box" with clearly damaged packaging from the manufacturer. Seller confirmed operational integrity prior to purchase. Item arrived double-boxed, securely packaged, blemish-free, and at a price significantly less than retail. I enthusiastically recommend this seller.
- 1***a (3)- Votos emitidos por el comprador.Mes pasadoCompra verificadaProduct arrived on time, with great packaging. Great value for the condition of the device, which was well described by the seller. Will definitely use this seller for more products.
- l***y (369)- Votos emitidos por el comprador.Mes pasadoCompra verificadaArrived fast, works fine, an in great condition. The seller however did not include all information on the item an it was missing the breakaway dongle (non proprietary half the cable) . I knew this from the pictures an still bought it because at the same time I purchased breakaway dongles elsewhere to go with it an it was still lower cost than other ones which are discontinued. Be sure to include a full description next time.
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Prodtuck
98,3% de votos positivos•143 artículos vendidos
Registrado como vendedor particularPor tanto, no se aplican los derechos de los consumidores derivados de las leyes de protección de los consumidores de la UE. La Garantía al cliente de eBay sigue aplicando a la mayoría de compras. Más informaciónMás información
Votos de vendedor (58)
- 6***8 (3)- Votos emitidos por el comprador.Mes pasadoCompra verificadaItem was offered "new, open box" with clearly damaged packaging from the manufacturer. Seller confirmed operational integrity prior to purchase. Item arrived double-boxed, securely packaged, blemish-free, and at a price significantly less than retail. I enthusiastically recommend this seller.
- 1***a (3)- Votos emitidos por el comprador.Mes pasadoCompra verificadaProduct arrived on time, with great packaging. Great value for the condition of the device, which was well described by the seller. Will definitely use this seller for more products.
- l***y (369)- Votos emitidos por el comprador.Mes pasadoCompra verificadaArrived fast, works fine, an in great condition. The seller however did not include all information on the item an it was missing the breakaway dongle (non proprietary half the cable) . I knew this from the pictures an still bought it because at the same time I purchased breakaway dongles elsewhere to go with it an it was still lower cost than other ones which are discontinued. Be sure to include a full description next time.