{"product_id":"win-son-presents-a-taiwanese-american-cookbook","title":"Win Son Presents a Taiwanese American Cookbook","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\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. \n\u003cbr\u003e\n\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. \n\u003cbr\u003e\n\u003cb\u003eCathy Erway\u003c\/b\u003e is a James Beard Award-winning food writer and author of \n\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 \n\u003ci\u003eTASTE\u003c\/i\u003e, Eater, \n\u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e, \n\u003ci\u003eNew York \u003c\/i\u003emagazine, \n\u003ci\u003eBon Appetit\u003c\/i\u003e, \n\u003ci\u003e Lucky Peach\u003c\/i\u003e, and more. \n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Josh and Trigg have made Taiwanese American food approachable for any home cook.\"-- \n\u003ci\u003e\u003cb\u003eTOM COLICCHIO, chef and owner of Crafted Hospitality\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"This book is as much a celebration of Taiwanese culture and cuisine as it is Win Son.\"-- \n\u003ci\u003e\u003cb\u003eEDDIE HUANG, bestselling author and chef\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"The food at Win Son and in this book is so vibrant and so damned delicious, you will want to scrape the bowls clean.\"-- \n\u003ci\u003e\u003cb\u003eCLAUS MEYER, cofounder of Noma\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\"This absolutely beautiful book tells a story filled with friends, family, redemption, and deliciousness.\"\u003c\/p\u003e-- \n\u003ci\u003e\u003cb\u003eRICH HO, chef and owner of Ho Foods\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"Josh and Trigg changed my life. Ever since my first bite of their Big Chicken Bun, I've seen the world from a whole new perspective.\"\u003c\/p\u003e-- \n\u003ci\u003e\u003cb\u003eMEYHEM LAUREN, rapper and food enthusiast\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"Whenever I'm asked for restaurant recommendations, Win Son is the place I send people to. To be able to cook my menu favorites at home is the absolute best and to read the stories behind the dishes is even better.\"\u003c\/p\u003e-- \n\u003ci\u003e\u003cb\u003eFARIDEH SADEGHIN, executive culinary director of Munchies\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"Josh and Trigg showed me, a Taipei native, a fresh and delicious perspective on Taiwanese food, which is gorgeously captured throughout this book.\"\u003c\/p\u003e-- \n\u003ci\u003e\u003cb\u003eERIC SZE, chef and owner of 886 and Wenwen\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"This book shows how a small but mighty Brooklyn restaurant has earned its place in Taiwan's ever- changing food landscape.\"\u003c\/p\u003e-- \n\u003ci\u003e\u003cb\u003eBIN CHEN AND ANDREW CHAU, cofounders of Boba Guys and authors of The Boba Book\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\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\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eWith 100 creative yet accessible recipes, this mouthwatering cookbook from the co-owners of Brooklyn's\u003c\/b\u003e\n\u003cb\u003e acclaimed Win Son and Win Son Bakery \u003c\/b\u003e\n\u003cb\u003eexplores and celebrates the cuisine of Taiwan and its ever-simmering pot of creative influences.\u003c\/b\u003e\n\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. \n\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. \n\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. \n\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. \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eThe mouthwatering recipes include: \u003c\/b\u003e\n\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\n\u003cbr\u003e Told through the eyes, taste buds, and travels of Ku, Brown, and Erway, \n\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.\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eKu, Josh\u003cbr\u003e\n\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\u003cbr\u003e\n\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Ku, Josh\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Harry N. Abrams\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2023-01-24\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|Asian|Cooking|Courses \u0026amp; Dishes|General|Cooking|Individual Chefs \u0026amp; Restaurants|Cooking|Regional \u0026amp; Cultural|Chinese|Cooking|Methods|Quick \u0026amp; Easy\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cooking, Chinese|Taiwan style|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.95 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781419747083\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781419747083\u003c\/p\u003e","brand":"Harry N. Abrams","offers":[{"title":"Default Title","offer_id":51154402803990,"sku":"SP-9781419747083","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781419747083_spiral.png?v=1774943848","url":"https:\/\/lusper.myshopify.com\/products\/win-son-presents-a-taiwanese-american-cookbook","provider":"Lusperbooks","version":"1.0","type":"link"}