ONEOFTHEBESTCOOKBOOKSOFTHEYEAR:LosAngelesTimes,Food&WineAmodern,brashlyflavorfulguidetocookingTaiwaneseAmericanfood,fromJoshKuandTriggBrown--co-ownersofBrooklyn’slaudedWinSonBakery--andCathyErway,celebratedJamesBeardAward-winningwriterandexpertonthecuisine.JoshKu,borninQueenstoparentsfromsouthernTaiwan,andTriggBrown,anativeVirginianwhosementorwasaTaiwanese-Americanchef,forgedafriendshipoverfood--specifically,excellenttsangyingtou,or“flies’head,“adishofchoppedbuddingchiveskissedwithporkfat.TheirobsessionwithTaiwanesefoodandculturepropelledthemtoopenWinSontogetherin2016.TheEastWilliamsburgrestaurantquicklyestablisheditselfasadestinationandoftenincurslongwaitsfortheirvibrantandflavorfulTaiwaneseAmericancuisine.With100creativeyetaccessiblerecipes,thisbookwillunravelthehistoryofthisdiasporacuisine.Whilefeaturingclassicdishesandwell-knownfavorites,thiscookbookalsostretchesthiscuisine’sdefinition,introducingnewdisheswithbrazentwiststhatarefun,flavorful,anddecidedlyAmerican-borninstyle.Includingrecipessuchas:FriedEggplantwithBlackVinegar,Labneh,andSpicedCashewsGrilledShrimpwithChiliButterandCilantroBlackSesameNoodleswithMushroomsBigChickenBunswithFuRuMayo,Cilantro,andScallionsPei’sWhiteMapoTofuKuandBrownhaveteamedupwithCathyErway,Taiwanesefoodexpertandcelebratedwriter,tocreateWinSonPresentsaTaiwaneseAmericanCookbookwhichexploresandcelebratesthecuisineofTaiwananditsever-simmeringpotofcreativeinfluences.Toldthroughtheeyes,tastebuds,travels,andbusylivesofKu,Brown,andErway,thisbookbringsthecuisineofthismisunderstoodislandnationintothespotlight.Includescolorphotographs
travels CO COOKBOOK BROWN Brown AMERICAN FOOD FLIES SON PRESENTS WIN TRAVELS
