As the chef of the famous Mission Chinese Food restaurants in New York and San Francisco, Danny Bowien refined and perfected a variety of meat dishes, blending Asian influences with American staples to produce Kung Pao Pastrami and Chongqing Chicken Wings. But after becoming a father, Bowien decided to get sober and go vegan, changing the menus at his restaurants slowly enough that no one noticed they weren't eating meat anymore! Now, Bowien has perfected the art of delicious vegan cooking and wants to pass on the secrets of his success to you. With restaurant-level deliciousness, these recipes are nonetheless designed to be made hassle-free at home, and will have you cooking like a pro in no time. Whether you're vegan or you eat everything, you'll love these tasty and colorful meals.(This book may contain a sharpie mark on the top or bottom edge and may show mild signs of shelfwear.)