Win Son Presents a Taiwanese American Cookbook av Josh Ku, Trigg Brown, Cathy Erway

399,-

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<B><I>ONE OF THE BEST COOKBOOKS OF THE YEAR: Los Angeles Times, Food & Wine</I><BR/><BR/> A modern, brashly flavorful guide to cooking Taiwanese American food, from Josh Ku and Trigg Brown—co-owners of Brooklyn’s lauded Win Son Bakery—and Cathy Erway, celebrated James Beard Award-winning writer and expert on the cuisine.</B><BR/><BR/> 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. With 100 creative yet accessible recipes, this book will unravel the hi