Josh Ku and Trigg Brown, cofounders of Win Son together, a restaurant centered around vibrant and flavorful Taiwanese-American cuisine, have teamed up with Taiwanese food expert Cathy Erway 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, this book will unravel the history of this diaspora cuisine. 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.
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