Hi, it's NPR's Book of the Day. I'm Linda Holmes. I'm in this week for Andrew Limbong.

We've got two books about food and family today. In a minute, we'll hear about the use of vegetables in Palestinian cooking.

But first, it would be tempting to say NPR's Elsa Chang sat down with chefs Kathy and Peter Fang to talk about their new cookbook.

It seems, though, like they barely sat down at all. Instead, the three went on a lively tour of the family's restaurant and the book named after it, House of Nan King, Family Recipes from San Francisco's favorite Chinese restaurant. They talked about

food, family, and why there are so many pictures of Keanu Reeves on the walls. Here's Elsa.

This message comes from Wise, the app for using money around the globe. When you manage your money

with Wise, you'll always get the mid-market exchange rate with no hidden fees.

Join millions of customers and visit Wise.com. Tease and C's Apply.

Peter Fang opened a restaurant here way back in 1988, shortly after immigrating here from Shanghai.

He called it House of Nanking.

And for years, he was the only chef and cooked every single dish in one walk.

Now, House of Nanking has become an iconic restaurant.

And for the first time in 37 years, the Fang family is sharing their culinary secrets in a new cookbook.

And today, they're going to cook our team a few of those dishes.

We make a stop at their favorite vegetable market in Chinatown to pick up ingredients.

This is just called New Asia.

You can see it used to be a restaurant.

Yeah, it's got crystal chandeliers, like six of them.

Peter zips inside and makes a beeline straight for the baby ginger.

It's beautiful, like a baby.

It's like a baby.

A baby skin.

...