02490cam a2200361 i 4500 615167343 TxAuBib 20230222120000.0 221208s2022||||||||||||||||||||||||eng|u bl2022038347 9781419747083 HRD 40.00 1419747088 HRD 40.00 TxAuBib rda Ku, Josh, author. Win Son presents a Taiwanese American cookbook [BOOK] / Josh Ku and Trigg Brown of Win Son with Cathy Erway ; photographs by Laura Murray. New York : Abrams, 2022. 271 pages : color illustrations ; 26 cm. txt rdacontent n rdamedia nc rdacarrier sti rdacontent n rdamedia nc rdacarrier Includes index. 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. Ku and Brown have teamed up with Cathy Erway, Taiwanese food expert and celebrated writer, to create this book which explores and celebrates the cuisine of Taiwan and its ever-simmering pot of creative influences. Told through the eyes, taste buds, travels, and busy lives of Ku, Brown, and Erway, this book brings the cuisine of this misunderstood island nation into the spotlight. With 100 creative, yet accessible recipes, this book will unravel the history of this diaspora 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. Provided by publisher. 20230222. Win Son (Restaurant.) Cooking, Chinese Taiwan style. Cookbooks. Brown, Trigg, author. Erway, Cathy, author. Murray, Laura, photographer, photographer.