This is a modern, flavorful guide to cooking Taiwanese-American food from the founders of Brooklyn’s lauded restaurant Win Son and Taiwanese food expert and celebrated writer, Cathy Erway. In this book, they explore and celebrate the cuisine of Taiwan and its ever-simmering pot of creative influences. They share 100 creative, yet accessible recipes that unravel the history of this diaspora cuisine. You'll get to know not only classic dishes and well-known favorites, but also new dishes with brazen twists that are fun and flavorful.
Dimensions: 8.25" x 10.25"