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The Nom Wah Cookbook
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 * HeatedForthe last 100 years, Nom Wah Tea Parlor has been slinging some of the world'sgreatest dim sum from New York's Chinatown. Now owner Wilson Tang tells thestory of how the restaurant came to be-and how to prepare their legendarydishes in your own home.
NomWah Tea Parlor isn't simply the story of dumplings, though there are many foldsto it. It isn't the story of bao, though there is much filling. It's not justthe story of dim sum, although there are scores and scores of recipes. It's thestory 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 YorkCity.) It's a journey that begins in Toishan, runs through Hong Kong, and ends uptucked into the corner of a street once called The Bloody Angle. Inthis book, Nom Wah's owner, Wilson Tang, takes us into the hardworking kitchenof 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'realso introduced to characters like Mei Lum, the fifth-generation owner ofporcelain shop Wing on Wo, and Joanne Kwong, the lawyer-turned-owner of PearlRiver 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 familybusiness, struggles with the dilemma of immigrant children-to jettisontradition or to cling to it-he also points to a new way: to savor traditionwhile moving forward.
A book for har gow lovers and rice roll junkies, The Nom Wah Cookbook portraysa culture at a crossroads.
NomWah Tea Parlor isn't simply the story of dumplings, though there are many foldsto it. It isn't the story of bao, though there is much filling. It's not justthe story of dim sum, although there are scores and scores of recipes. It's thestory 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 YorkCity.) It's a journey that begins in Toishan, runs through Hong Kong, and ends uptucked into the corner of a street once called The Bloody Angle. Inthis book, Nom Wah's owner, Wilson Tang, takes us into the hardworking kitchenof 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'realso introduced to characters like Mei Lum, the fifth-generation owner ofporcelain shop Wing on Wo, and Joanne Kwong, the lawyer-turned-owner of PearlRiver 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 familybusiness, struggles with the dilemma of immigrant children-to jettisontradition or to cling to it-he also points to a new way: to savor traditionwhile moving forward.
A book for har gow lovers and rice roll junkies, The Nom Wah Cookbook portraysa 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 * HeatedForthe last 100 years, Nom Wah Tea Parlor has been slinging some of the world'sgreatest dim sum from New York's Chinatown. Now owner Wilson Tang tells thestory of how the restaurant came to be-and how to prepare their legendarydishes in your own home.
NomWah Tea Parlor isn't simply the story of dumplings, though there are many foldsto it. It isn't the story of bao, though there is much filling. It's not justthe story of dim sum, although there are scores and scores of recipes. It's thestory 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 YorkCity.) It's a journey that begins in Toishan, runs through Hong Kong, and ends uptucked into the corner of a street once called The Bloody Angle. Inthis book, Nom Wah's owner, Wilson Tang, takes us into the hardworking kitchenof 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'realso introduced to characters like Mei Lum, the fifth-generation owner ofporcelain shop Wing on Wo, and Joanne Kwong, the lawyer-turned-owner of PearlRiver 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 familybusiness, struggles with the dilemma of immigrant children-to jettisontradition or to cling to it-he also points to a new way: to savor traditionwhile moving forward.
A book for har gow lovers and rice roll junkies, The Nom Wah Cookbook portraysa culture at a crossroads.
NomWah Tea Parlor isn't simply the story of dumplings, though there are many foldsto it. It isn't the story of bao, though there is much filling. It's not justthe story of dim sum, although there are scores and scores of recipes. It's thestory 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 YorkCity.) It's a journey that begins in Toishan, runs through Hong Kong, and ends uptucked into the corner of a street once called The Bloody Angle. Inthis book, Nom Wah's owner, Wilson Tang, takes us into the hardworking kitchenof 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'realso introduced to characters like Mei Lum, the fifth-generation owner ofporcelain shop Wing on Wo, and Joanne Kwong, the lawyer-turned-owner of PearlRiver 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 familybusiness, struggles with the dilemma of immigrant children-to jettisontradition or to cling to it-he also points to a new way: to savor traditionwhile moving forward.
A book for har gow lovers and rice roll junkies, The Nom Wah Cookbook portraysa culture at a crossroads.
