Taiwanese? : A Rambling Reflection on the Recipes, Cultures, and People Defining this Island
Language: English
Published by Quadrille Publishing Ltd Okt 2026, 2026
- Hardcover
- New
Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH
AbeBooks seller since August 14, 2006
Condition: New
£ 35.85
Quantity: 2 available
Add to basketItem description from seller
Neuware - An exhilarating exploration of Taiwanese food in all its complexity and deliciousness, with over 70 recipes. Eric Sze, a chef and restaurateur in New York City, explores what makes Taiwanese food so multi-faceted and idiosyncratic with co-author Elyse Inamine. He travels back to Taiwan to unpack the dishes he grew up eating in Taipei, like Lu Rou Fan and Oyster Omelet, as well as gives an inside look at the method and madness behind the recipes he's made in restaurants, at pop-ups, and at home in New York City, like Beef Noodle Soup Ragù and Mochi Gnocchi with Chili Oil Pumpkin Puree. - A new take on Taiwanese cuisine: Eric combines his deep knowledge of Taiwanese cuisine with his experimental approach to cooking, creating dishes that he calls 'authentically inauthentic.'- Personal storytelling: Follow Eric's journey from a food-obsessed kid in Taipei to his evolution into a chef and restaurateur in New York City.- Armchair travel: Discover the best bowls of Lu Rou Fan in Taipei and beyond, as well as essays and itineraries that transport you to the island's incredible food scene.- Stunning visuals: Photography by Alex Lau captures the kinetic energy of Taiwan's beer houses and bustling markets and Eric's pop-ups and restaurants in New York. Taiwanese is a rowdy celebration of the richness and depth of Taiwanese food, in all its contradictions and complexities.…
Seller Inventory # 9781964786223
- Title
- Taiwanese? : A Rambling Reflection on the Recipes, Cultures, and People Defining this Island
- Author
- Eric Sze
- Publisher
- Quadrille Publishing Ltd Okt 2026
- Publication year
- 2026
- Condition
- Neu
- Binding
- Buch
- Language
- English
- ISBN 10
- 1964786223
- ISBN 13
- 9781964786223
- Item weight
- 1,129 grams
- Dimensions
- 269x201x27 mm
An exhilarating and idiosyncratic exploration of Taiwanese food in all its complexity and deliciousness, with 75 recipes.
Eric Sze, a New York City restaurateur, travels back to Taiwan to understand identity and culture. These dishes he grew up eating in Taipei show an inadvertent fusion of food, from imports like xiao long bao and shrimp fried rice that have become part of the culture, to his mom’s distinctly Chinese Taiwanese Lunar New Year spread. Discover the beloved staples of Taiwanese street food like popcorn chicken, fried noodles, gua bao, and more. Recipes are accompanied by essays on specific stand-out dishes and ingredients, plus special features like a choose-your-own scallion pancake feature, and Taipei itineraries that are spread throughout.
"Synopsis" may belong to another edition of this title.
About the Author
Eric Sze is the chef and co-owner of Wenwen in New York. Eric was born and raised in Taipei and now lives in New York. He is a self-taught chef and was recognized as a 2021 Eater New Guard. He has received two stars from the New York Times critic Pete Wells and contributed to Bon Appétit's hot pot primer, which was nominated for a James Beard media award in 2023.
Elyse Inamine is a freelance writer and editor in New York. She's covered restaurants for Bon Appétit as the restaurant editor and worked on staff at Food & Wine and Tasting Table. She contributes to the New York Times, TASTE, Food & Wine, and Bon Appétit. Elyse was nominated for a 2023 James Beard media award for reporting and writing the hot pot primer in Bon Appétit. Elyse has 22.1K followers on Instagram (@elyseinamine).
"About the title" may belong to another edition of this title.
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