Danny Bowien is known for doing the unexpected—the original Mission Chinese Food in San Francisco began as a pop-up inside an existing Chinese restaurant—and in his new cookbook, he again defies expectation. Sure, there are recipes, including his famous Kung Pao Pastrami. There's also the obligatory chef backstory, but Bowien, naturally, takes a unique approach. In a series of conversations, the chef and his team discuss everything leading up to present day, including Bowien's childhood in Oklahoma, his first job in New York and opening their second MCF location in NYC.

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