Additional information
by Josh Ku (Author), Trigg Brown (Author), Cathy Erway (Author)
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.
Author Biography
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 Ku'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.
