Win Son Presents a Taiwanese American Cookbook
Josh Ku, Trigg Brown & Cathy Erway
Win Son Presents a Taiwanese American Cookbook
Josh Ku, Trigg Brown & Cathy Erway
Hardback / gebonden
|
Engels
€ 39,50
- Vanaf €15,- geen verzendkosten.
- 30 dagen ruiltermijn voor fysieke producten
Omschrijving
Josh and Trigg have made Taiwanese American food approachable for any home cook.
Josh and Trigg have made Taiwanese American food approachable for any home cook.
This book is as much a celebration of Taiwanese culture and cuisine as it is Win Son.
The food at Win Son and in this book is so vibrant and so damned delicious, you will want to scrape the bowls clean.
“This absolutely beautiful book tells a story filled with friends, family, redemption, and deliciousness.”
“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.”
“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.”
“Josh and Trigg showed me, a Taipei native, a fresh and delicious perspective on Taiwanese food, which is gorgeously captured throughout this book.”
“This book shows how a small but mighty Brooklyn restaurant has earned its place in Taiwan’s ever- changing food landscape.”
Josh Ku, 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 Josh’s grandfather’s former textile company in Taiwan. Trigg Brown 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 & Sons, Craft, and Upland. Cathy Erway is a James Beard Award–winning food writer and author of The Food of Taiwan, 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 TASTE, Eater, Food & Wine, New York magazine, Bon Appetit, Lucky Peach, and more.
Josh and Trigg have made Taiwanese American food approachable for any home cook.
This book is as much a celebration of Taiwanese culture and cuisine as it is Win Son.
The food at Win Son and in this book is so vibrant and so damned delicious, you will want to scrape the bowls clean.
“This absolutely beautiful book tells a story filled with friends, family, redemption, and deliciousness.”
“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.”
“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.”
“Josh and Trigg showed me, a Taipei native, a fresh and delicious perspective on Taiwanese food, which is gorgeously captured throughout this book.”
“This book shows how a small but mighty Brooklyn restaurant has earned its place in Taiwan’s ever- changing food landscape.”
Josh Ku, 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 Josh’s grandfather’s former textile company in Taiwan. Trigg Brown 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 & Sons, Craft, and Upland. Cathy Erway is a James Beard Award–winning food writer and author of The Food of Taiwan, 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 TASTE, Eater, Food & Wine, New York magazine, Bon Appetit, Lucky Peach, and more.