A-Gong's Table

“For a young author, this enticing story—centered on his stern yet beloved grandfather—is an astonishingly accomplished exploration of flavors, ingredients, and traditions.”—Katy Hui-wen Hung (洪惠文), co-author of A Culinary History of Taipei: Beyond Pork and Ponlai

“Never before has a cookbook made me cry with the tender poetry of its pages, where each recipe is a miracle of shadow and light, salt and sunbath, essence and depth. With profound grace and attunement, A-Gong’s Table alchemizes memory, history, language, and the body in order to unearth the abundant offering of nourishment and beauty in every detail, invoking our longing for ‘the gentle sweet aftertaste that lingers at the back of the tongue’ and bringing us home.”—Jennifer S. Cheng, author of House A

“George Lee’s book, A-Gong’s Table, is written with incredible heart, knowledge, and generosity. He invites you into his family’s Taiwanese kitchen and soon, you, too, are dreaming about sweet fermented rice, salt-preserved vegetables, and flaky toon pancakes.”—Amanda Hesser, Founder and Executive Chair of Food52, Schoolhouse, and Dansk

“Beyond the thoughtful canon of recipes, A-Gong’s Table captures the story of a place, revealing snapshots that feel fleeting and timeless all at once. This is a beautiful love letter to Taiwan and a quietly uncompromising work of documentation.”—Hannah Che, author of The Vegan Chinese Kitchen

George Lee is a cook and writer based in Taipei and raised in Tamsui, Taiwan. He shares his food and stories on his blog Chez Jorge.

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