Num Pang : bold recipes from New York City's favorite sandwich shop
(Book)
Author
Contributors
Daitz, Ben (Restaurateur), author.
Published
Boston : Houghton Mifflin Harcourt, [2016]
Status
Copies
| Location | Call Number | Status |
|---|---|---|
| Reading - Adult Cookbooks | 641.5959 CHA | Available |
| Salem - Adult Non-Fiction | 641.5959/CHAUPOLY | Available |
Description
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More Details
Format
Book
Physical Desc
237 pages ; 24 cm
Language
English
ISBN
054453431X (paper over board), 9780544534315 (paper over board)
Notes
General Note
Includes index.
Description
The owners of a standout New York City sandwich shop offer Cambodian and Asian-inspired sandwich recipes with a wide range of inventive fillings including Glazed Five-Spice Pork Belly, Seared Coconut Tiger Shrimp and Hoisin Meatballs. --Publisher's description.
Citations
APA Citation, 7th Edition (Style Guide)
Chaupoly, R., & Daitz, B. (2016). Num Pang: bold recipes from New York City's favorite sandwich shop. Houghton Mifflin Harcourt.
Chicago / Turabian - Author Date Citation, 18th Edition (Style Guide)Chaupoly, Ratha and Ben (Restaurateur), Daitz. 2016. Num Pang: Bold Recipes From New York City's Favorite Sandwich Shop. Houghton Mifflin Harcourt.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 18th Edition (Style Guide)Chaupoly, Ratha and Ben (Restaurateur), Daitz. Num Pang: Bold Recipes From New York City's Favorite Sandwich Shop. Houghton Mifflin Harcourt, 2016.
UCL Harvard Citation (Style Guide)Chaupoly, R. and Daitz, B. (2016). Num pang: bold recipes from new york city's favorite sandwich shop. Boston: Houghton Mifflin Harcourt.
MLA Citation, 9th Edition (Style Guide)Chaupoly, Ratha, and Ben (Restaurateur) Daitz. Num Pang: Bold Recipes From New York City's Favorite Sandwich Shop. Houghton Mifflin Harcourt, 2016.
Note: Citations contain only title, author, edition, and publisher. Only UCL Harvard citations contain the year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of May 2025.
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