Win Son Presents a Taiwanese American Cookbook
(eBook)

Book Cover
Average Rating
Author
Published
Abrams, 2023.
ISBN
9781683359906
Status
Available Online

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Format
eBook
Language
English

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Citations

APA Citation, 7th Edition (style guide)

Josh Ku., Josh Ku|AUTHOR., Trigg Brown|AUTHOR., & Cathy Erway|AUTHOR. (2023). Win Son Presents a Taiwanese American Cookbook . Abrams.

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

Josh Ku et al.. 2023. Win Son Presents a Taiwanese American Cookbook. Abrams.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

Josh Ku et al.. Win Son Presents a Taiwanese American Cookbook Abrams, 2023.

MLA Citation, 9th Edition (style guide)

Josh Ku, Josh Ku|AUTHOR, Trigg Brown|AUTHOR, and Cathy Erway|AUTHOR. Win Son Presents a Taiwanese American Cookbook Abrams, 2023.

Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.

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Grouped Work ID89857e1d-6089-3a68-262c-fe41e0b08dfb-eng
Full titlewin son presents a taiwanese american cookbook
Authorku josh
Grouping Categorybook
Last Update2024-03-27 21:55:45PM
Last Indexed2024-03-28 03:20:55AM

Book Cover Information

Image Sourcehoopla
First LoadedMar 1, 2023
Last UsedMar 16, 2024

Hoopla Extract Information

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    [synopsis] => A 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.

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.

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.
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