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Chris Ying

Books by Chris Ying

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Danny Bowien says Sichuanese cuisine is "really about balance and restraint and not having things be over-the-top spicy." Bowien's Chongqing Chicken Wings, featured in The Mission Chinese Cookbook, are pictured above. Anthony Bourdain/Ecco hide caption

toggle caption Anthony Bourdain/Ecco

The Audacious Korean-American Chef Who Mastered 'Mission Chinese Food'

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'Lucky Peach': An Irreverent Look At Cooking

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