If you follow this blog, you may know I’m an avid follower of Charlie Rose and appreciate his more in-depth television interviews. I recently came across this one with Danny Bowien, chef and co-founder of the restaurants Mission Chinese Food and Mission Cantina. His new book is called “The Mission Chinese Food Cookbook.”
Living in the San Francisco Bay Area, I was surprised to have never heard of Mission Chinese Food. What I found interesting was that Bowien is a Korean American that was raised by white parents in Oklahoma, but was interested in Chinese food. He’s just published this past fall a new cook book – The Mission Chinese Food Cookbook.
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