Win Son Presents a Taiwanese American Cookbook

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 Bakeryexplores 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.