Named One of the Best Cookbooks of the Year by the Los Angeles Times and Food & Wine
With 100 creative yet accessible recipes, this mouthwatering cookbook from the co-owners of Brooklyn's acclaimed Win Son and Win Son Bakery explores and celebrates the cuisine of Taiwan and its ever-simmering pot of creative influences.
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.
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.
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.
The mouthwatering recipes include:
- Fried Eggplant with Black Vinegar, Labneh, and Spiced Cashews
- Grilled Shrimp with Chili Butter and Cilantro
- Black Sesame Noodles with Mushrooms
- Big Chicken Buns with Fu Ru Mayo, Cilantro, and Scallions
- Pei’s White Mapo Tofu
Told through the eyes, taste buds, and travels of Ku, Brown, and Erway, Win Son Presents a Taiwanese American Cookbook brings the flavors and stories of Taiwan into the spotlight with heart, humor, and heat.
Praise
"Josh and Trigg have made Taiwanese American food approachable for any home cook."TOM COLICCHIO, chef and owner of Crafted Hospitality
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"This book is as much a celebration of Taiwanese culture and cuisine as it is Win Son."EDDIE HUANG, bestselling author and chef
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"The food at Win Son and in this book is so vibrant and so damned delicious, you will want to scrape the bowls clean."CLAUS MEYER, cofounder of Noma
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RICH HO, chef and owner of Ho Foods“This absolutely beautiful book tells a story filled with friends, family, redemption, and deliciousness.”
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MEYHEM LAUREN, rapper and food enthusiast“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.”
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FARIDEH SADEGHIN, executive culinary director of Munchies“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.”
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ERIC SZE, chef and owner of 886 and Wenwen“Josh and Trigg showed me, a Taipei native, a fresh and delicious perspective on Taiwanese food, which is gorgeously captured throughout this book.”
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BIN CHEN AND ANDREW CHAU, cofounders of Boba Guys and authors of The Boba Book“This book shows how a small but mighty Brooklyn restaurant has earned its place in Taiwan’s ever- changing food landscape.”
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