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From rising culinary star Danny Bowien, chef and cofounder of the tremendously popular Mission Chinese Food restaurants, comes an exuberant cookbook that tells the story of an unconventional idea born in San Francisco that spread cross-country, propelled by wildly inventive recipes that have changed what it means to cook Chinese food in America


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.

• Sales Rank: #36147 in Books
• Published on: 2015-11-10
• Released on: 2015-11-10
• Original language: English
• Number of items: 1
• Dimensions: 9.13" h x 1.07" w x 7.38" l, .0 pounds
• Binding: Hardcover
• 336 pages

Review
“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)

From the Back Cover

From rising culinary star Danny Bowien, chef and cofounder of the tremendously popular Mission Chinese Food restaurants, comes an exuberant cookbook that tells the story of an unconventional idea born in San Francisco that spread cross-country, propelled by wildly inventive recipes that have changed what it means to cook Chinese food in America


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.

About the Author

Danny Bowien is the chef and cofounder of three restaurants: Mission Chinese Food in San Francisco and New York and Mission Cantina in New York. In 2008 he improbably won the Pesto World Championship in Genoa, Italy, and in 2013 the James Beard Foundation named him Rising Star Chef of the Year. He was born in Korea, raised in Oklahoma, and now lives in New York with his wife, Youngmi, and their son, Mino.

Chris Ying worked as designer, editor, and publisher of McSweeney's before becoming editor in chief of Lucky Peach. He is the coauthor of Ivan Ramen and a founder of the nonprofit organization ZeroFoodprint. He lives in San Francisco with his wife, Jami.

Most helpful customer reviews

64 of 64 people found the following review helpful.
Great book! With caveats...
By C. Lakip
As mentioned, this book is like half life/restaurant interview/story, so if you're looking for 300 recipes, this isn't the book for you. Then again, I also wasn't expecting 300 recipes because, having been to Mission Chinese, they don't really have the kind of menu that you would expect to find 300 recipes in a book. However this book has most/all the hits the restaurant is known for, so if you're looking for a way to recreate them you should check it out. See Table of Contents picture since Amazon isn't providing one:

13 of 13 people found the following review helpful.
Great book and even better cook book
By A. J. Marino
Great book and even better cook book. Look, if your into American style chinese food then look no further. The author admits this isn't classic chinese. It's new age, its bold, spicy and great food. Is it easy to cook? No. Are the ingredients readily available? No. But your on Amazon now, and you can order most of the ingredients online. You can use the ingredients on other recipes. If you like David Changs MomoFuku, then this is right up your alley. You want easy to cook, everyday asian style recipes? Then look at Lucky Peach's 101 Easy Asian Recipes. Great read, great cook book, good times.

11 of 11 people found the following review helpful.
The recipes look amazing, and most aren't overly involved
By Devender Sellars
The recipes look amazing, and most aren't overly involved. There are recipes that will involve ordering ingredients online if you don't live in a city with a large Asian market, and there are recipes that involve advanced cooking techniques, but it's not every recipe--and some of us enjoy a good 3-day-long recipe once and awhile! I've already learned a new way to make mapo tofu, and I'm excited to try the dandan noodles variations. Great purchase.

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Creating a better world starts at home—in the kitchen—and for twenty years the Birchwood Cafe has guided diners to live and eat sustainably and joyfully. Now you can sample Birchwood’s recipes—adapted for home cooks—and fill your own table with some of the irresistible fare that has made the cafe one of the region’s best-loved restaurants.
 
In these pages, find Birchwood’s light-hearted, innovative menu: hearty hand pies and multigrain salads, decadent pastries, and award-winning desserts. Organized by eight seasons, these dishes are inspired by the way weather affects our appetites and determines what comes from our land. With Spring, we celebrate beginnings, tossing up fragrant herbs, tender greens, and tart rhubarb. Come Summer, we fire up the grill and get outside; when Scorch hits and those dog days dampen appetites, we whip up cool soups and refreshing salads. Then Autumn, with its collision of apples, pears, pumpkins, and kale; and as Dusk falls, we get cozy with bowls of savory soup. Frost tempts us back to the stove with nourishing roots. Ready for Winter, we gather close with friends near the hearth, ladling up warming stews. Come Thaw, look to the first food of the season as the maple syrup runs and we anticipate a new year. The pantry chapter features Chef Marshall Paulsen’s condiments—chutney, jam, preserves, and vinaigrettes—which can transform the simplest dish into a spectacular plate.
 
Owner Tracy Singleton and Chef Marshall share Birchwood stories and memories, plus practical tips and insights. Just as Birchwood Cafe is more than a restaurant, this is more than a cookbook. The Birchwood Cafe Cookbook shows you what it takes to make a sustainable kitchen and a joyful table, to prepare “good real food” that really does more than a little good. 

• Sales Rank: #397945 in Books
• Published on: 2015-11-01
• Original language: English
• Number of items: 1
• Dimensions: 9.00" h x 1.00" w x 8.00" l, .0 pounds
• Binding: Paperback
• 200 pages

Review

"If you have ever wondered what it would be like to have Birchwood Cafe's delectable 'good real food' at home, the answer is here in this book. It will rejuvenate our commitment to healthier cooking with the best of Minnesota!"—Lucia Watson

"Birchwood is more than a cafe—it is a community. For close to seventy-five years this little corner has become a vibrant gathering place where neighbors, farmers, families, and friends come together around food. The stories, recipes, and the people who make it all happen are embodied in this beautiful book, bringing the Birchwood experience into our homes and kitchens and onto our tables."—Michael Ableman, farmer and author of From the Good Earth, On Good Land, and Fields of Plenty

"Fresh organic food with purpose and right tribe; the Birchwood Cafe is the Blue Zone of Minneapolis! This gracious and simple cafe has a big presence in our lives—Marshall’s tasty food and Tracy’s social activism have led the way for many healthy and sustainable initiatives and have us all thinking about where our food comes from. Now, you can bring this delicious, conscious, and healthful way of life into your own kitchen."—Dan Buettner, National Geographic Fellow and New York Times bestselling author of Blue Zones Solution: Eating and Living Like the World’s Healthiest People

About the Author
Tracy Singleton is the founder and owner of the Birchwood Cafe, where Marshall Paulsen is chef. A longtime writer on local foods, Beth Dooley’s books include The Northern Heartland Kitchen and Minnesota’s Bounty: The Farmers Market Cookbook, a collaboration with photographer Mette Nielsen, whose work includes The Spoonriver Cookbook and The Splendid Table’s How to Eat Supper.

Most helpful customer reviews

3 of 4 people found the following review helpful.
Fresh and Delicious
By Krista Tomblin
I received the ARC edition of this cookbook, therefore my edition is a little different that what is to be released to the public November 1st (2015). That being said, this is a beautiful cookbook in every way. While the photos in my book are in black and white, I can tell that they are stunning works of art and will obviously be more brilliant and amazing in color especially if the cover work is any thing to base that assumption off of.

Now to the nitty gritty: what’s inside! The recipes in this cook book are based off those served at Birchwood Cafe and specifically feature “good real food”. I love all the pictures and stories throughout the book. The recipes sound absolutely delicious are to be made from fresh ingredients. I love the layout of the book. It is broken down into seasons, times of day, and weather from Spring, Summer, Autumn and Winter to Dusk and Frost and a few more in between.

Over all this is a great cookbook. I recommend it to everyone. I cannot wait to get cooking!

I won my copy of Birchwood Cafe Cookbook through a Goodreads First Reads giveaway.

0 of 0 people found the following review helpful.
I fell in love with this cookbook while glancing at it at a ...
By Against the Wind
I fell in love with this cookbook while glancing at it at a hair salon of all places. I knew i had to have it as it features several local sources for beef, pork, eggs, veggies, etc. etc. I love cooking and eating local and in season. These folks speak my language and I am very excited to try some new recipes using ingredients that I am not as versed with as they were not common when i was growing up.

0 of 0 people found the following review helpful.
Healthy clean cooking
By LisaMB
I bought this specifically because I love their carrot soup. I made the carrot soup right after it was delivered. Some of what I like about this cook book: pictures with the recipes and recipes are separated by seasons. There are suggestions for alternative ingredients. I just wish there were more recipes included

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• Sales Rank: #1770652 in Books
• Published on: 2015-11-01
• Original language: English
• Number of items: 1
• Dimensions: 10.90" h x .32" w x 8.52" l, .0 pounds
• Binding: Journal
• 120 pages

Most helpful customer reviews

0 of 0 people found the following review helpful.
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By Sam
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Great pastry starts with great dough. And making homemade dough is easy as pie when you’ve got science on your side. Making Dough presents simple formulas for creating a dozen different from-scratch doughs. The secret? Understanding how the ratio of just five ingredients—flour, butter, water, sugar, and eggs—can be tweaked to bake a patisserie’s worth of delectable desserts and savory treats. With tips and tricks from author Russell van Kraayenburg, anyone can make Cheddar Bacon Biscuits, Root Vegetable Spiral Tarts, Cherry Cheesecake Danishes, and Salted Caramel Éclairs. And thanks to Russell’s diagrams and plain-language explanations, it’s a snap to riff on his recipes and invent your own incredible pastries.
 
Table of Contents
Getting Started
Biscuit Dough
Scone Dough
Pie Dough
Shortcrust Dough
Sweetcrust Dough
Pâte à Choux Dough
Brioche Dough
Puff Pastry Dough
Rough Puff Pastry Dough
Croissant Dough
Danish Dough
Phyllo Dough

• Sales Rank: #174039 in Books
• Published on: 2015-11-10
• Released on: 2015-11-10
• Original language: English
• Number of items: 1
• Dimensions: 10.07" h x 1.04" w x 7.80" l, 1.25 pounds
• Binding: Hardcover
• 208 pages

Review
“Russell van Kraayenburg, founder of the award-winning blog Chasing Delicious, has harnessed the formula for perfect pastry in Making Dough: Recipes and Ratios for Perfect Pastries.”—Fort Bend Lifestyles and Homes

“Thoroughly 'kitchen cook friendly', even the most novice of bakers will find the recipes comprising Making Dough to be easy to follow, especially after reading the opening chapter 'Getting Started' which includes What is Do?; Measuring; Ratios; Ingredients; Tools; Mixing Methods; Tips for Working with Dough; and Making it Your Own.”—Midwest Book Review

About the Author
Russell van Kraayenburg, author of Haute Dogs (Quirk, 2014) and blogger at Chasing Delicious, is a self-proclaimed food nerd and pastry lover. His work has been featured in Southern Living, Men’s Fitness, Redbook, TRADhome, Real Simple, and Houstonia magazines and on various websites including Lifehacker, Fast Co., Business Insider, The Kitchn, Live Originally, Quipsologies, Explore, and Fine Cooking. Russell is always looking for new and exciting ways to inspire food nerds and food-phobic individuals alike to pick up a whisk and spoon.

Most helpful customer reviews

10 of 10 people found the following review helpful.
dough book
By genoa golf
The book is very informative. There is a big section in the beginning about all the ingredients, how they interact with each other. There is a detailed description with illustrations of different techniques used for preparing dough, and also why the author likes making up recipes using ratios as opposed to other methods. In recipes, dry ingredients are measured by weight ounces, not volume. Unfortunately, the liquid ingredients are measured by liquid ounces, i.e. volume. I hate volume measurements - how accurate is it when you measure off honey? What about all the honey that gets stick to the cup? I do prefer putting a mixing bowl on the kitchen scale, and weigh everything while adding it to the mix, using Tare function on my scale. So, off to the calculator and conversion tables, again. More precise and less measuring cups to wash. Please, please, authors, write your recipes with weight measurements!
Each basic dough recipe is described in detail, with why and how and what to expect and hand drawn illustrations if there is a need for those so reader has the right idea of how to proceed. Then for every basic dough there is a section with recipes using this dough, some savory, some sweet. The variety is great, and there are suggestions for recipe variations, too. For each of the basic dough recipes, author suggest on how to make the dough by hand or using mixer of food processor, if it is possible. The recipes accompanied by photos, which I love.
The book is very well written, and is very informative.

8 of 9 people found the following review helpful.
For baking students, or to take home bakers to the next level
By Unity Dienes
I rarely use cookbooks any more. I can make fruit pies from scratch without a recipe (including homemade crust), I bake muffins/sweet breads weekly, and I can make pizza crust and bread in my sleep. I HATE cookbooks that give too much detail or assume I know nothing about cooking, and the cooking blogs that take a picture of every.single.step. This book is the kind of book I can actually use; actually, the kind of book I dream of.

This book focuses on pastry dough, the next step for someone like me: puff pastries, croissants, pains au chocolat, phyllo dough (!), danishes...I'm so excited. It doesn't cover pasta dough or bread dough. It breaks down the steps into an appropriate level of detail, explains the keys to success for the type of dough, and gives both a traditional ingredients list and a ratio for more advanced cooks. I use ratios a lot, so I know how helpful they can be. For example, with muffins, the quantity I can make depends on how many zucchinis I have (or whatever). One thing that jumped out at me is that the ingredients are listed in terms of weight, not volume, which is definitely a departure from the way most recipes are written. A kitchen scale will be vital to use these.

So how are the results? I tried an apple-pie recipe, because I know how to make apple pies and I wanted to make sure whatever result I got was not due simply to lack of experience. I followed the recipe exactly to make sure I was getting as close as possible to the results intended by the author. So, the pie ended up looking and tasting wonderful; definitely the best apple pie I've ever made. But there were some surprises. First, for some reason I ended up with waaaay too much apple filling, even though I weighed the apples as directed and used a 9" pie pan as directed. I also ended up with some extra pie dough (possibly I rolled it too thin?), though, so I just made a second pie with only a top crust in a smaller pan. I'm definitely not complaining, but it was mystifying. I was suspicious when I was peeling the apples: I used about 18 apples to get 6 lb for the filling. Still, it was cool to learn how to make a neat edge to the pie (never tried that before) and it really was delicious. Oh, and it did not take that long. The pie crust only took me a couple minutes (plus cooling time); max 10 minutes total mixing and rolling time. The filling took longer, about 30 min because of peeling the apples, but still not too daunting. So not EVERYTHING in here is going to be an all-day project.

So the upshot is that this is a serious book. Pretty much everything in here can be bought ready-made, but if you want to learn to make your own, this is what you want. Forget searching the Internet for this stuff; just get this book.

7 of 8 people found the following review helpful.
Beautiful book on making all kinds of pastry dough
By Joanna Daneman
This book features how to make all kinds of pastry dough from biscuit and pate sucree (sweet pie dough) to pate choux (cream puff), puff paste and on to Danish pastry dough and even phyllo. Personally, I would never bother to make phyllo. But if you want to, the recipe is here.

Not every type of dough is in here, but there is a good overview of the most popular kinds of dough.

The book has wonderful diagrams and photos--perhaps more photos than diagrams and the photos are in many cases full page, generally on the left page while the instructions are on the right. You can see how to shape the dough or what the finished pastry looks like. The book is hard bound on excellent paper, nice binding. This is a pretty book and not too heavy (some cookbooks are way too big and they are hard to keep open on the counter.)

My only quibble with this book is that the "strudel" is not strudel. Nein, nein, nein. Instead, the authors call Danish pastry dough being cut into a jalousie with apple filling--a strudel I know, I know, you Austrians are rolling your eyes. A strudel is dough more like phyllo dough (hinting at its Turkish origins--Viennese cooking took things from the Ottoman Empire during the 1700's.) The dough is stretched out on a table, covering an entire table, often rolled out with a broomstick and then rolled up into layers over a lemon-scented apple filling and baked in a horseshoe shape (to fit onto the baking sheet.) A jalousie is usually puff paste but here it's the related Danish pastry (yeast dough layered with butter) and cut into a lattice to reveal the jammy filling. Nice to eat, but...no way is it strudel. I used to watch a friend's mom make it in her farmhouse kitchen when I was a kid, and it's probably my favorite pastry of all and a royal pain in the you-know to make but so worth it.

This is an odd inaccuracy for an otherwise terrific book on pastry dough. Was it because it's just easier to make Danish? I don't know, but other than that glaring inaccuracy, the book is excellent if you enjoy baking. I love the sculptural aspects of dough and like to make fancy pastry for parties, so I enjoyed this book.

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A 'starting from scratch' easy-to-read introduction to bicycle racing for any curious novice. Aimed at the beginner, the text covers all necessary aspects of training and preparation. The book guides the reader in choosing the right bike, building a training regime, and finding the appropriate level of competition. All the related technology and jargon is explained. Over twelve clear and concise chapters, the newbie is given straightforward advice regarding the effort, skills, technique, nutrition, and all that is necessary to make the transition from total beginner to race-finisher. Written in a friendly style, including self-reflection questionnaires and plenty of helpful photos and images, all designed to promote a solid grasp of this exciting subject.

• Sales Rank: #1624552 in Books
• Published on: 2015-11-19
• Original language: English
• Number of items: 1
• Dimensions: 9.00" h x .29" w x 6.00" l, .40 pounds
• Binding: Paperback
• 128 pages

About the Author
Originally from England, Paul Page-Hanson is a bike-racer and coach in the San Francisco Bay Area. He is a versatile rider with many years of success in all branches of cycle sport. As Head Coach at Wenzel Coaching he has guided hundreds of cyclists, from newbie to champion, in meeting their goals, staying fit, and having fun. He is also a qualified psychotherapist and bodyworker, and brings expertise in those spheres into his coaching approach. Paul is noted for his endless enthusiasm and wide-ranging knowledge of all things cycling!

Most helpful customer reviews

2 of 2 people found the following review helpful.
This is a brilliant book, filling a much-needed niche in the world ...
By Kurt Martin
This is a brilliant book, filling a much-needed niche in the world of bike books. It's jammed with useful tips from someone who's clearly helped a lot of people get started in racing. Instead of a book brimming with charts and tables, it's all step by step, straightforward advice and analysis that's sure to give people thinking about giving racing a try a perfect roadmap.

2 of 2 people found the following review helpful.
A comprehensive guide from an enthusiastic and knowledgable author.
By Avid Reader
This book is a must-read for all bike enthusiasts and anyone considering tackling the challenge of their first race. Paul Page-Hanson has a passion for bike riding and shares his knowledge in a clear, concise way. This an incredible comprehensive guide not just to racing, but to bike maintenance,
Enjoyment of riding, equipment, nutrition and more.

1 of 1 people found the following review helpful.
Great book for the bike rider who is contemplating racing
By David Parrish
This book is for the bike rider who has long thought, "I could try racing...I wonder if I could do it?" That was certainly my mindset when I fell into racing. Paul Page-Hanson puts himself inside the mind of the would-be racer and provides a practical, no-nonsense guide for getting yourself there. I especially appreciate the time he devotes to the mental & emotional aspects of racing. It's a guide not just for physical preparation but also the mental side. The regular reflection/introspection encouraged by the author are a key part of being race-ready that many cycling guides ignore.

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• Sales Rank: #1889828 in Books
• Published on: 2015-11-12
• Original language: English
• Dimensions: 9.00" h x .11" w x 6.00" l,
• Binding: Paperback
• 46 pages

Most helpful customer reviews

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There were once four children who spent their summer holidays in a white house, happily situated between a sandpit and a chalkpit. One day they had the good fortune to find in the sandpit a strange creature. Its eyes were on long horns like snail's eyes, and it could move them in and out like telescopes. It had ears like a bat's ears, and its tubby body was shaped like a spider's and covered with thick soft fur—and it had hands and feet like a monkey's. It told the children—whose names were Cyril, Robert, Anthea, and Jane—that it was a Psammead or sand-fairy. (Psammead is pronounced Sammy-ad.) It was old, old, old, and its birthday was almost at the very beginning of everything. And it had been buried in the sand for thousands of years. But it still kept its fairylikeness, and part of this fairylikeness was its power to give people whatever they wished for. You know fairies have always been able to do this. Cyril, Robert, Anthea, and Jane now found their wishes come true; but, somehow, they never could think of just the right things to wish for, and their wishes sometimes turned out very oddly indeed. In the end their unwise wishings landed them in what Robert called 'a very tight place indeed', and the Psammead consented to help them out of it in return for their promise never never to ask it to grant them any more wishes, and never to tell anyone about it, because it did not want to be bothered to give wishes to anyone ever any more. At the moment of parting Jane said politely—
'I wish we were going to see you again some day.'
And the Psammead, touched by this friendly thought, granted the wish.

• Sales Rank: #2834297 in eBooks
• Published on: 2015-11-02
• Released on: 2015-11-02
• Format: Kindle eBook

From the Back Cover
When Cyril, Robert, Anthea and Jane rescue the magic sand-fairy from a pet shop, they have no idea of the astonishing adventures to come!

About the Author

English author Edith Nesbit s impressive body of work includes poems, plays, novels, and even ghost stories, however, she is best known for her beloved children s adventure stories, published under the name E. Nesbit. Among Nesbit s best-known works are The Story of the Treasure-Seekers, The Railway Children, The Wouldbegoods and Five Children and It. Nesbit s novels departed from the children s literary tradition of fantasy-worlds popularized by Lewis Carroll and Kenneth Grahame, and instead focused on the adventures to be had from real-life experiences. Nesbit s work inspired other writers like C. S. Lewis, P. L Travers, and J. K. Rowling, and many of her stories have been adapted for film and television. In addition to writing, Nesbit was an activist and co-founded the Fabian Society, a socialist group that provided the foundation for the modern British Labour Party. Nesbit died in 1924.

Most helpful customer reviews

60 of 62 people found the following review helpful.
A classic children's fantasy set in Edwardian London
By A Customer
E. Nesbit completed her best known trilogy of fantasy books with The story of the Amulet. It returns us to the lives of the brothers and sisters we met in Five Children and It and The Phoenix and the Carpet. But the tone is darker and the freedom from adult observation is due to lonelyness rather than holiday freedoms, as was the case in the earlier novels. The children's parents are in danger of their life, and they find themselves faced with the chance to help when they meet the iracible Psammiad again. It leads them to a time travelling amulet, which might have the power to grant them their hearts desire.
Much of the charm of this book comes from the realism of the children's characters. No matter that they dress in the plus fours and petticoats of the Edwardian age, their bickering and wonder in the face of magical events makes them timeless.
A marvelous book, and a farewell to a familier group of children hovering on the verge of adulthood.

11 of 13 people found the following review helpful.
An excellent book!
By A Customer
This book is one really fun and exciting adventure. E. Nesbit is one of the best children's authors ever. I suggest that anyone interested start with Five Children and It, which is even better. I would recommend this book to anyone!

14 of 19 people found the following review helpful.
80 out of 100
By Caitlin
I liked "The Story of the Amulet", by Edith Nesbit. It is a well written and thought-provoking book. The children introduced in "The Five Children and It" and seen again in "The Pheonix and the Carpet" are back once more to finish the trio. As in "The Pheonix and the Carpet", this is a travelling book. However in this book the children travel in both time and space to search for the other half of an amulet that, when joined, will give the children their heart's desire. I removed a star for a few reasons. One, out of the five books by Nesbit that I have read, this is ranked 5th. That is not to say that this was a bad book. It's just that I thought the other ones were better. Two, I like the books where the characters are granted wishes best, as in "The Five Children and It". However, I would recommend this book to anyone who likes magical happenings, time travel, and those who liked other Edith Nesbit books.

See all 19 customer reviews...

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