The East Williamsburg restaurant, Win Son, quickly established itself as a destination and often incurs long waits for their vibrant and flavorful Taiwanese-American cuisine. Owners, Josh Ku and Trigg 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.
With 100 creative, yet accessible recipes, A Taiwanese American Cookbook 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.
The East Williamsburg restaurant, Win Son, quickly established itself as a destination and often incurs long waits for their vibrant and flavorful Taiwanese-American cuisine. Owners, Josh Ku and Trigg 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.
With 100 creative, yet accessible recipes, A Taiwanese American Cookbook 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.