Win Son Presents a Taiwanese American Cookbook
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A01=Cathy Erway
A01=Josh Ku
A01=Trigg Brown
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asia
asian american
Author_Cathy Erway
Author_Josh Ku
Author_Trigg Brown
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brooklyn
Category1=Non-Fiction
Category=WBN
Category=WBV
china
chinese
cook book
cookbook
COP=United States
cuisine
Delivery_Delivery within 10-20 working days
eq_bestseller
eq_food-drink
eq_isMigrated=2
eq_nobargain
eq_non-fiction
Language_English
PA=Available
Price_€20 to €50
PS=Active
recipes
restaurant
softlaunch
taiwan
williamsburg
Product details
- ISBN 9781419747083
- Dimensions: 203 x 254mm
- Publication Date: 02 Feb 2023
- Publisher: Abrams
- Publication City/Country: US
- Product Form: Hardback
- Language: English
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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.
Josh Ku, co-owner of Win Son and Win Son Bakery, is a multitalented former property and construction manager from Long Island. Win Son (meaning “abundance”) is named after Josh’s grandfather’s former textile company in Taiwan. Trigg Brown is the chef and co-owner of Win Son. He worked under Taiwanese-American chef Pei Chang at Keswick Hall and Golf Club, who introduced him to the island nation and encouraged him to advance his culinary talents. Brown has also worked at several esteemed restaurants, including Colicchio & Sons, Craft, and Upland. Cathy Erway is a James Beard Award–winning food writer and author of The Food of Taiwan, the first cookbook from a major US publisher to explore the food culture of Taiwan. As an expert on the subject, Erway has written about Taiwanese food in publications including TASTE, Eater, Food & Wine, New York magazine, Bon Appetit, Lucky Peach, and more.
