Author(s): Ann Volkwein
Focuses restaurants of Chinatown, tracing the history of Chinatown dining, from old-style coffeehouses and bakeries to banquet halls. This book includes recipes, including Longevity Noodles, Steamed Bass with Ginger and Scallions, Shanghainese Pork Shoulder in Brown Sauce, Spinach and Vegetable Dim Sum, and Shredded Duck Dumplings.
"Captures in riotous color the essence of a Chinatown that is so quickly changing." -- Gael Greene
Ann Volkwein is a food and lifestyle writer and editor in New York City and Austin, TX. She holds a BA in anthropology and a certificate from the Institute for Culinary Education in New York. She has worked as managing editor, national features, for AOL CityGuide, and as a culinary producer for the Food Network.