Mrs. Margaret Ellis (formerly Badjan) was born and raised in The Gambia, West Africa. She is the daughter of a woman who has been renowned to be a creative cook. Her mother has been married now for almost 4 decades and has cooked three fresh meals daily for many years with the help of her children and sometimes, housemaids. She has learned from her mother that cooking is an art and that a good cook dispenses happiness to all with their delicious meals. Her mother taught her a value that is explained explicitly by Elsa Schiaparelli in her proverb: “Eating is not merely a material pleasure. Eating well gives a spectacular joy to life and contributes immensely to goodwill and happy companionship. It is a great importance to the morale”. Margaret started cooking family meals at the age of 8. Her mother knew that even as a novice in the world of cooking, she had a desire to be creative. Her mother peaked her interest when she solicited her opinion or complimented her suggestions. She learned from her that cooking is about getting involved and being creative just as stated in the proverb: “Tell me and I'll forget, show me and I may remember, involve me and I'll understand” Chinese proverb. She learned to use the recipes that were provided to her as a theme and cooking the same meals each time with a little variation. Cooking for her is about being creative and discovering new dishes which brings her total satisfaction. She believes that there are many good cooks out there, but the most delicious meals are those that are cooked from the heart with passion, love and thoughtfulness.
The Scandi Sense Diet is the intuitive way of eating that helps you to cut calories without counting them, and adapts to your life rather than dictating it. Based on the principle of four handfuls of food per meal - protein, carbohydrate and two of vegetables, plus a spoonful of fat - and you decide the ingredients. No calorie-counting, no hard-to-source ingredients and no exercise - unless you want to.
The Scandi Sense Diet is not just about looking good - although it does work wonders on the physique. It takes a scientific approach that ensures good health across the board, including regulating blood sugar and cholesterol.
Suzy Wengel's 9-day plan is irresistibly simple, and has proven results that can be seen in the book's case studies. Put an end to yo-yo dieting and enjoy three satisfying meals each day, easily planned with your own two hands.
Mission Chinese Food is not exactly a Chinese restaurant. It began its life as a pop-up: a restaurant nested within a divey Americanized Chinese joint in San Francisco’s Mission District. From the beginning, a spirit of resourcefulness and radical inventiveness has infused each and every dish at Mission Chinese Food. Now, hungry diners line up outside both the San Francisco and New York City locations, waiting hours for platters of Sizzling Cumin Lamb, Thrice-Cooked Bacon, Fiery Kung Pao Pastrami, and pungent Salt-Cod Fried Rice.
The force behind the phenomenon, chef Danny Bowien is, at only thirty-three, the fastest-rising young chef in the United States. Born in Korea and adopted by parents in Oklahoma, he has a broad spectrum of influences. He’s a veteran of fine-dining kitchens, sushi bars, an international pesto competition, and a grocery-store burger stand. In 2013 Food & Wine named him one of the country’s Best New Chefs and the James Beard Foundation awarded him its illustrious Rising Star Chef Award. In 2011 Bon Appétit named Mission Chinese Food the second-best new restaurant in America, and in 2012 the New York Times hailed the Lower East Side outpost as the Best New Restaurant in New York City.
The Mission Chinese Food Cookbook tracks the fascinating, meteoric rise of the restaurant and its chef. Each chapter in the story—from the restaurant’s early days, to an ill-fated trip to China, to the opening of the first Mission Chinese in New York—unfolds as a conversation between Danny and his collaborators, and is accompanied by detailed recipes for the addictive dishes that have earned the restaurant global praise. Mission Chinese’s legions of fans as well as home cooks of all levels will rethink what it means to cook Chinese food, while getting a look into the background and insights of one of the most creative young chefs today.