{"product_id":"taiwanese","title":"Taiwanese?","description":"\u003cdiv\u003e\n\u003cp\u003e75 recipes tell the story of Taiwanese cuisine, with essays, itineraries, and stunning photography that explore Taiwan’s vibrant food culture.  \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cb\u003eAn exhilarating exploration of Taiwanese food in all its complexity and deliciousness, with over 70 recipes.    \u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eEric 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.  \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eA new take on Taiwanese cuisine:\u003c\/b\u003e Eric combines his deep knowledge of Taiwanese cuisine with his experimental approach to cooking, creating dishes that he calls “authentically inauthentic.”\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003ePersonal storytelling:\u003c\/b\u003e Follow Eric’s journey from a food-obsessed kid in Taipei to his evolution into a chef and restaurateur in New York City.\u003cb\u003e \u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eArmchair travel:\u003c\/b\u003e 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. \u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eStunning visuals:\u003c\/b\u003e 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.  \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003ci\u003eTaiwanese?\u003c\/i\u003e is a rowdy celebration of the richness and depth of Taiwanese food, in all its contradictions and complexities.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHardcover\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cb\u003eEric Sze\u003c\/b\u003e 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 \u003ci\u003eNew York Times\u003c\/i\u003e critic Pete Wells and contributed to \u003ci\u003eBon Appétit\u003c\/i\u003e's hot pot primer, which was nominated for a James Beard media award in 2023. \u003cbr\u003e\u003cbr\u003e\u003cb\u003eElyse Inamine\u003c\/b\u003e is a freelance writer and editor in New York. She's covered restaurants for \u003ci\u003eBon Appétit\u003c\/i\u003e as the restaurant editor and worked on staff at \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e and \u003ci\u003eTasting Table\u003c\/i\u003e. She contributes to the \u003ci\u003eNew York Times\u003c\/i\u003e, \u003ci\u003eTASTE\u003c\/i\u003e, \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e, and \u003ci\u003eBon Appétit. \u003c\/i\u003eElyse was nominated for a 2023 James Beard media award for reporting and writing the hot pot primer in \u003ci\u003eBon Appétit\u003c\/i\u003e. Elyse has 22.1K followers on Instagram (@elyseinamine).  \u003c\/p\u003e\n\u003c\/div\u003e","brand":"Chronicle Books","offers":[{"title":"Default Title","offer_id":53091346120993,"sku":"9781964786223","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0808\/8521\/9617\/files\/taiwanese.jpg?v=1785279767","url":"https:\/\/www.onwaverly.com\/products\/taiwanese","provider":"On Waverly","version":"1.0","type":"link"}