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Overview
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.
Product Details
ISBN-13: | 9781683359906 |
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Publisher: | ABRAMS |
Publication date: | 01/24/2023 |
Sold by: | Barnes & Noble |
Format: | eBook |
Pages: | 256 |
Sales rank: | 725,538 |
File size: | 36 MB |
Note: | This product may take a few minutes to download. |
About the Author
Table of Contents
Prologue: The Taiwanese American Dream
A Word from Josh 15
A Word from Trigg 19
Pantry Recommendations 24
Our Favorite Taiwanese Ingredients
A Conversation with Josh, Trigg, Cathy, and Lisa Cheng Smith of Yun Hai 32
Chapter 1 Snacks and Appetizers
Marinated Cukes 37
Roasted Peanuts with Chinese Five-Spice and Sichuan Peppercorn 38
Butter-Fried Peanuts 40
Lisa's Tea Eggs 41
Marinated Eggs 45
Charred Fermented Scallions or Ramps 46
Fermented Chinese Broccoli 48
O A Jian 51
Shrimp Cakes 53
Turnip Cakes 54
What is Taiwanese Food in America?
A Conversation with Josh, Trigg, Cathy, Eric Sze, Rich Ho, and Calvin Eng 57
Chapter 2 Vegetables
Fried Eggplant with Black Vinegar, Labneh, and Spiced Cashews 63
Charred Chinese Broccoli "Salad" 65
Sesame Caesar Salad 66
Green Soybean, Tofu Skin, and Pea Shoot Salad 69
Sautéed Pea Shoots or Water Spinach 70
Flies' Head 73
Sautéed Cabbage with Bacon 75
Sungold and Peach Salad 76
Wood Ear Mushroom Salad 79
Guohua Street Salad 80
Gathering 'Round the Grill 83
Chapter 3 Grill Out
Grilled Chicken with Garlic and Rice Vinegar 88
Grilled Vegetables with Black Sesame Sauce 91
Grilled Whole Mushrooms with Chili Oil 94
Grilled Shrimp with Chili Butter and Cilantro 95
Grilled Pork Collar with Shio Koji and Chili Oil 97
Who Are Taiwanese Americans?
A Conversation with HoChie Tsai 98
Chapter 4 Noodles and Soups
Braised Beef Shanks 102
Niu Rou Mian (Beef Noodle Soup) 104
Danzai Mian 107
Cold Sesame Noodles 109
Black Sesame Noodles with Mushrooms 112
Zhajiangmian with Lamb and Cilantro-Mint Sauce 115
Wuyuzi Mian 117
Shin Ramyun, Win Son Style 120
Yun Hai Scallion Noodles 122
Auntie Leah's Corn Soup 124
What's in a Taiwanese Business Name?
A Conversation with Auntie Leah 126
Chapter 5 Entrées
Whole Roasted Fish with Garlic-Ginger Sauce 131
Fried Pork Chops with Basil 133
Sticky Rice with Sausage, Shrimp, and Mushrooms 136
Clams with Basil 137
Stuffed Quail with Sticky Rice and Kumquat Salad 140
Stir-Fried Chicken and Wood Ear Mushrooms 142
San Bei Ji (Three-Cup Chicken) 145
Pei's White Mapo Tofu 147
A (Brief) Conversation with Pei Chang 149
Lu Rou Fan 151
Duck Legs Confit with Rock Sugar and Spices 153
Big Chicken Buns with Fu Ru Mayo, Cilantro, and Scallions 155
Fried Chicken with Sesame Waffles 159
Fried Chicken with Imperial Sauce 162
Popcorn Chicken with Basil 165
Chapter 6 Dumplings and Sandwiches
Pan-Griddled Pork Buns 171
Pan-Fried Chive Pockets 176
Lamb Wontons 179
Purple Sweet Potato Grilled Cheese Dumplings 181
Nutritious Sandwiches 182
Fried Soft-Shell Sandwiches 185
Beef Rolls 188
Sloppy Bao 191
Taiwanese American Breakfast and Pastries
Bao, Milk Breads, Bings 194
Chapter 7 Breads and Breakfast
Milk Bread and Buns 197
Bolo Bao (Pineapple Buns) 199
Scallion Pancakes 202
Dan Bing 206
Bacon, Egg, and Cheese Milk Bun or Scallion Pancake 209
Zhu Jiao, Egg, and Cheese Milk Bun 211
Fan Tuan 215
Doujiang (Fresh Soy Milk) 218
Tian Doujiang (Sweet Soy Milk) 219
Xian Doujiang (Savory Soy Milk) 220
What is Taiwanese Food History?
A Conversation with Katy Hui-Wen Hung 222
Chapter 8 Desserts and Pastries
Fried Milk Dough Sundae with Peanuts and Cilantro-Mint Sauce 227
Red Date Cakes 229
Custard Toast 232
Blueberry Mochi Muffins 234
Mochi Doughnuts 237
Banana Caramel Tart 239
Almond Milk Yulu 242
Win Son Chocolate Chip Cookies 245
Sun Cookies 247
Strawberry Margarita Aiyu Jelly 250
Chapter 9 Sauces, Spices, and Recipes Builders
Charred Scallion Sauce 254
"Chicken" Spice Mix 254
Chile Vinaigrette 255
Cilantro-Mint Sauce 255
Dashi 256
Fu Ru Mayo 256
Garlic Confit 256
Garlic-Cilantro-Chili Dipping Sauce 257
Garlic-Ginger Sauce with Pickled Mustard Greens 257
Ginger Deluxe Sauce 258
House Chili Oil 258
"Lamb" Spice Mix 259
Persimmon Red Hot Sauce 259
Sea Mountain Sauce 260
Shrimp Powder 260
Superior Broth 261
Sweet Soy Dipping Sauce 261
Win Son Romesco 262
Resources 263
Our Favorite Places to Find Ingredients and Our Favorite Books
Acknowledgments 265
Index 267