"Bowien dares to go far beyond the recipes to reveal his own mind and spirit – the mercurial and creative force behind it all – making for an immersive and personal read... His candid writing serves as inspiration for peers and a true page-turner for his many fans." – Eater
"In his new cookbook, [Bowien] again defies expectation." – Tasting Table
"The young culinary star chronicles his unconventional rise in a "cookbook in conversations" that combines raucous storytelling with his addictive - and often surprisingly simple - recipes." – Food Republic
"To hear Bowien in his own words is a treat, and his debut cookbook is not to be missed. Like Gabrielle Hamilton's Prune, this will thrill foodies and aspiring chefs." – Library Journal
"One of the most affecting books I've read all year.... When the odd recipe pops up, it feels like a lifeline, or a turning point." – New Yorker
"...the conversational tête-à-tête with Lucky Peach editor Chris Ying, and down-to-earth candor, makes this book an enjoyable read for fans of Asian fusion cuisines." – Shelf Awareness
"The creators of the San Francisco and New York hot spots don't just share their recipes, they reminisce about their early days as well." – Entertainment Weekly
"Throwing caution (and tradition) to the wind, [Bowien] combines scrupulous, exact culinary skills with an intuitive common sense about what will taste good and be nourishing without boring the palate. What results is a menu full of rule-breaking surprises" – Men's Journal
"What makes The Mission Chinese Food Cookbook compulsively readable is Bowien's voice: fiercely honest, self-critical, incredibly sympathetic. Although ostensibly a recipe book, this is as engaging and readable a memoir as Kitchen Confidential..." – The Atlantic
"Danny Bowien is one of the most innovative chefs-and arguably the ballsiest-in the country, taking the culinary world by storm with Mission Chinese Food. His new book...makes home cooks of all levels rethink what it means to cook Chinese food." – AndrewZimmerman.com