{"product_id":"win-son-presents-a-taiwanese-american-cookbook-hardcover","title":"Win Son Presents a Taiwanese American Cookbook - Hardcover","description":"\u003cp\u003eby \u003cb\u003eJosh Ku\u003c\/b\u003e (Author), \u003cb\u003eTrigg Brown\u003c\/b\u003e (Author), \u003cb\u003eCathy Erway\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eA 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 cuisine\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e 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. \u003cp\u003e\u003c\/p\u003e 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.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eJosh Ku\u003c\/b\u003e, 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. \u003cb\u003eTrigg Brown\u003c\/b\u003e 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 \u0026amp; Sons, Craft, and Upland. \u003cb\u003eCathy Erway\u003c\/b\u003e is a James Beard Award-winning food writer and author of \u003ci\u003eThe Food of Taiwan\u003c\/i\u003e, \u003ci\u003e \u003c\/i\u003ethe 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 \u003ci\u003eTASTE\u003c\/i\u003e, Eater, \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e, \u003ci\u003eNew York \u003c\/i\u003emagazine, \u003ci\u003eBon Appetit\u003c\/i\u003e, \u003ci\u003e Lucky Peach\u003c\/i\u003e, and more. \u003cbr\u003e\u003c\/p\u003e\u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 272\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.1 x 10.08 x 7.95 IN\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e January 24, 2023\u003c\/div\u003e","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":51766057632032,"sku":"9781419747083","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0974\/9764\/5344\/files\/ad43caf6c53e4c277e33e4b0c2dbca3c.webp?v=1780284619","url":"https:\/\/ebocreations.com\/products\/win-son-presents-a-taiwanese-american-cookbook-hardcover","provider":"The E-Book Oasis LLC","version":"1.0","type":"link"}