"Having just moved to Seattle from Taiwan, twelve-year-old Cici enters a cooking competition to win the chance to see her grandmother again, but she only knows how to cook Taiwanese food."--Provided by publisher.

"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...

Taipei is a gourmet's destination where people buy fresh produce almost every morning of the year; where weddings are celebrated with streetside banquets; and where baristas craft cups of world-class coffee. Crook and Hung invite readers to learn more about the city's fascinating foodways and the diverse culture behind them.

The first cookbook from London's cult favorite restaurant BAO offers a taste of Taiwanese food culture with 100 signature recipes for steamed buns, noodles, xiao chi, fried chicken, and more.