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Named One of the Best Cookbooks of the Year by the Los Angeles Times and Food & Wine With 100 creative yet accessible recipes, this mouthwatering cookbook from the co-owners of Brooklyn's acclaimed Win Son and Win Son Bakery explores and celebrates the cuisine of Taiwan and its ever-simmering pot of creative influences. This modern, brashly flavorful guide to cooking Taiwanese American food is from Josh Ku and Trigg Brown, the co-owners of Win Son, and Cathy Erway, celebrated James Beard Award-winning writer and expert on the cuisine. Josh 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. 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. The mouthwatering recipes include: Fried Eggplant with Black Vinegar, Labneh, and Spiced Cashews Grilled Shrimp with Chili Butter and Cilantro Black Sesame Noodles with Mushrooms Big Chicken Buns with Fu Ru Mayo, Cilantro, and Scallions Pei’s White Mapo Tofu Told through the eyes, taste buds, and travels of Ku, Brown, and Erway, Win Son Presents a Taiwanese American Cookbook brings the flavors and stories of Taiwan into the spotlight with heart, humor, and heat.
Named One of the Best Cookbooks of the Year by the Los Angeles Times and Food & Wine
With 100 creative yet accessible recipes, this mouthwatering cookbook from the co-owners of Brooklyn's acclaimed Win Son and Win Son Bakery explores and celebrates the cuisine of Taiwan and its ever-simmering pot of creative influences.
This modern, brashly flavorful guide to cooking Taiwanese American food is from Josh Ku and Trigg Brown, the co-owners of Win Son, and Cathy Erway, celebrated James Beard Award-winning writer and expert on the cuisine.
Josh 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.
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.
The mouthwatering recipes include:
Fried Eggplant with Black Vinegar, Labneh, and Spiced Cashews
Grilled Shrimp with Chili Butter and Cilantro
Black Sesame Noodles with Mushrooms
Big Chicken Buns with Fu Ru Mayo, Cilantro, and Scallions
Pei’s White Mapo Tofu
Told through the eyes, taste buds, and travels of Ku, Brown, and Erway, Win Son Presents a Taiwanese American Cookbook brings the flavors and stories of Taiwan into the spotlight with heart, humor, and heat.