Taiwanese?
A Rambling Reflection on the Recipes, Cultures, and People Defining this Island
$46.80
- Hardcover
304 pages
- Release Date
27 October 2026
Summary
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 belo…
Book Details
| ISBN-13: | 9781964786223 |
|---|---|
| ISBN-10: | 1964786223 |
| Author: | Eric Sze, Elyse Inamine |
| Publisher: | Hardie Grant US |
| Imprint: | Hardie Grant US |
| Format: | Hardcover |
| Number of Pages: | 304 |
| Release Date: | 27 October 2026 |
| Weight: | 1.13kg |
| Dimensions: | 270mm x 200mm |
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About The Author
Eric Sze
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.
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