Eat and Drink 'Mission Chinese Food Cookbook': A hipster culinary who's who By GEORGIA KRAL November 9, 2015 9:38 AM Print Share fbShare Tweet Email You knew Mission Chinese Food was cool, and the new cookbook by Danny Bowien and Chris Ying proves it. Danny Bowien Photo Credit: Getty Images / Brian Ach The chef and co-founder of Mission Chinese, Danny Bowien is a James Beard winner and a cool restaurateur. In addition to being a boundary-pushing chef, Bowien is also among a group of foodies who are expanding the definition of food and food culture He is the author of the "Mission Chinese Food Cookbook" with Chris Ying. Anthony Bourdain Photo Credit: Getty Images / Mike Lawrie Anthony Bourdain, the original hipster foodie, published the "Mission Chinese Food Cookbook" on his Ecco imprint and penned one of the forwards in the book. The "No Reservations" and "Parts Unknown" provocateur writes: ". . . Mission Chinese has taught us that we are, in fact, capable of experiencing much more pain while eating than we might previously have thought possible." Because pain is cool, or at least, being able to withstand it and, at best, enjoy it! David Chang Photo Credit: Getty Images / Neilson Barnard Of course David Chang, founder and head of the Momofuku empire, plays a prominent role in the "Mission Chinese Food Cookbook." The chef and mogul in many ways paved the way for Bowien and team by introducing New Yorkers and later the world to upscale and adventurous Asian cuisine. Chang penned the second foreword. He writes: "I had tried his food in San Francisco before he came out to New York. And, to be honest, I remember being upset that this motherf---er was doing something I've wanted to do forever. Chinese food is far and away the number one thing I eat in my life, and I love the idea of updating it. If I weren't doing Momofuku, this is what I'd be doing, I thought." WOW if that's not an endorsement, what is? Rene Redzepi Photo Credit: Getty Images / Mike Coppola Chef Rene Redzepi figures prominently in the cookbook. The chef and co-owner of Noma in Copenhagen, arguably the best and certainly the coolest restaurant in the world, pops up a couple of times. He is mentioned in the intro to the recipe for Smashed Cucumbers with Sesame Paste and Salted Chili Condiment and in an excerpt of a conversation Bowien had with Redzepi at the MAD Symposium, an annual gathering of chefs, foodies and like-minded individuals in a circus tent in Copenhagen. Redzepi is the founder. Frank Falcinelli and Frank Castronovo Photo Credit: Getty Images / Michael Loccisano Collectively known as The Franks, Frank Falcinelli and Frank Castronovo are the owners of Frankies Spuntino and arguably the duo that turned Brooklyn into the culinary destination is it today. When Mission Chinese Food's first NYC location was closed by the city health department, the Franks offered up their event space located behind Frankies in Carroll Gardens to Bowien and team for a pop-up. Mission Chinese Brooklyn was where Bowien's executive chef Angela Dimayuga made a chicken rice that Bowien says was the only one he's ever been proud to serve. Angela Dimayuga Photo Credit: amNY / Georgia Kral The executive chef at Mission Chinese Food NY, Dimayuga is becoming a culinary icon in her own right. She has created some of the most important menu items at MCF, including the Beggar's Duck, cooked in clay and cracked tableside and the matcha noodles, a collaboration with Bowien. Both recipes can be found in the "Mission Chinese Food Cookbook." Wiley Dufresne Photo Credit: Flickr / Kent Wang Dufresne, the heralded wd-50 and Alder chef, figures prominently in a two-page photo spread in the book. His arms around Bowien, both are laughing in the midst of a party surrounded by people laughing and eating pizza. That's pretty cool. Paul Liebrandt Photo Credit: Getty Images / Brian Ach The Michelin-starred chef, formerly of Corton and The Elm in NYC, is one of Bowien's chef idols. Author Bowien says Liebrandt is one of the first recipients of the "crab boil treatment at Mission Chinese Food." What's that? It's when Bowien and team create a communal seafood feast -- with Old Bay Seasoning, of course. Wish we were in the hipster culinary inner circle so we could benefit from this, too! Andy Ricker Photo Credit: Getty Images / Neilson Barnard The Pok Pok chef and owner dines with author Danny Bowien at one of the Momofuku restaurants in the "Mission Chinese Food Cookbook." They are surprised with more food than they could ever order or eat! So cool to be cool! By GEORGIA KRAL Share on Facebook Share on Twitter Comments We're revamping our Comments section. Learn more and share your input.