From a beloved San Francisco culinary landmark, a showstopper cookbook that honors a family legacy and celebrates ingredient-driven, multi-regional Chinese cooking in America. Since it opened in 1988, House of Nanking has been a popular spot for countless tourists, honeymooners, celebrities, and everyday San Franciscans who have lined up—for decades—for their legendary Shanghai and Chinese American dishes. This will be the first time their recipes have appeared in print and adapted for the home kitchen. But it’ll be the stories behind them, which few have heard—of Peter Fang’s ingenuity and his early adventures in the kitchen, how he imported and adapted his favorite Shanghai dishes for America, and Kathy’s experience growing up with parents who bet it all on the restaurant, under the tutelage of all these rich Chinese culinary traditions—that will capture the heart. Hardcover, 304 pages.
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