Trained in Michelin-starred kitchens, Brandon Jew also felt an intense fascination with the Chinese cuisine of his immigrant ancestors. And with the food those ancestors had begun to cook in the US under influences as disparate as new ingredients and a different clientele in restaurants. At his San Francisco restaurant Mister Jiu’s he explores the roots of Chinese-American cuisine, in particular its manifestation in that city, and its evolution as part of an evolving Californian and American culture.
Mister Jiu’s in Chinatown is a book for those who are seriously interested in cooking at a high level. It is truly a restaurant book, with dishes comprised of multiple preparations assembled into fascinating wholes, and an abundance of sauces, spice blends, and ferments that will become part of your pantry.
Recipes run the gamut from seemingly familiar hot-and-sour soup and lion’s head meatballs to a chicken galantine that begins with an Cantonese poaching method and a dish of asparagus, olives, and smoked doufu. There is tradition here aplenty, but also a vigorous, insightful culinary imagination.
Hardcover. Color photographs throughout.