A modern, brashly flavorful guide to cooking Taiwanese-American
food, from Brooklyn's lauded Win Son, Win Son Bakery, and Cathy
Erway, celebrated writer and expert on the cuisineJosh Ku, born in
Queens to parents from southern Taiwan, and Trigg Brown, a native
Virginian whose mentor was a Taiwanese-American chef, forged a
friendship over food-specifically, excellent tsang ying tou, or
"flies' head," a dish of chopped budding chives kissed with pork
fat. Their obsession with Taiwanese food and culture propelled them
to open Win Son together in 2016. The East Williamsburg restaurant
quickly established itself as a destination and often incurs long
waits for their vibrant and flavorful Taiwanese-American cuisine.
Ku and Brown have teamed up with Cathy Erway, Taiwanese food expert
and celebrated writer, to create this book which explores and
celebrates the cuisine of Taiwan and its ever-simmering pot of
creative influences. Told through the eyes, taste buds, travels,
and busy lives of Ku, Brown, and Erway, this book brings the
cuisine of this misunderstood island nation into the spotlight.
With 100 creative, yet accessible recipes, this book will unravel
the history of this diaspora cuisine. While featuring classic
dishes and well-known favorites, this cookbook also stretches this
cuisine's definition, introducing new dishes with brazen twists
that are fun, flavorful, and decidedly American-born in style.
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