{"product_id":"win-son-presents-a-taiwanese-american-cookbook-hardcover","title":"Win Son Presents a Taiwanese American Cookbook - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\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\u003e\u003ci\u003eNamed One of the Best Cookbooks of the Year by the Los Angeles Times and Food \u0026amp; Wine\u003c\/i\u003e\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eWith 100 creative yet accessible recipes, this mouthwatering cookbook from the co-owners of Brooklyn's\u003c\/b\u003e\u003cb\u003e acclaimed Win Son and Win Son Bakery \u003c\/b\u003e\u003cb\u003eexplores and celebrates the cuisine of Taiwan and its ever-simmering pot of creative influences.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e 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. \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. \u003cp\u003e\u003c\/p\u003e 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 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. \u003cp\u003e\u003c\/p\u003e\u003cb\u003eThe mouthwatering recipes include: \u003c\/b\u003e\u003cul\u003e\n\u003cli\u003e Fried Eggplant with Black Vinegar, Labneh, and Spiced Cashews \u003c\/li\u003e\n\u003cli\u003e Grilled Shrimp with Chili Butter and Cilantro \u003c\/li\u003e\n\u003cli\u003e Black Sesame Noodles with Mushrooms \u003c\/li\u003e\n\u003cli\u003e Big Chicken Buns with Fu Ru Mayo, Cilantro, and Scallions \u003c\/li\u003e\n\u003cli\u003e Pei's White Mapo Tofu \u003c\/li\u003e\n\u003c\/ul\u003e \u003cbr\u003e Told through the eyes, taste buds, and travels of Ku, Brown, and Erway, \u003ci\u003eWin Son Presents a Taiwanese American Cookbook\u003c\/i\u003e brings the flavors and stories of Taiwan into the spotlight with heart, humor, and heat.\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 Ku's grandfather's former textile company in Taiwan. \u003cbr\u003e\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. \u003cbr\u003e\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, 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 \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\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 272\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.1 x 10.08 x 7.95 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e January 24, 2023\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":53637321457971,"sku":"9781419747083","price":47.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0300\/5595\/6612\/files\/5TEk_8G-v79781419747083.webp?v=1783646275","url":"https:\/\/www.vysn.com\/products\/win-son-presents-a-taiwanese-american-cookbook-hardcover","provider":"VYSN","version":"1.0","type":"link"}