As a member of the cookbook club in Pune, each month brings a new culinary adventure, and this October was no exception. We were excited to dive into a book that blends rich traditions with modern creativity: Win Son Presents a Taiwanese American Cookbook – by Josh Ku, Trigg Brown, Cathy Erway. This selection introduced us to the dynamic and vibrant world of Taiwanese-American cuisine, an exciting fusion of flavours that reflect the multicultural journey of its creators.
Why We Chose Win Son Presents a Taiwanese American Cookbook
Our cookbook club is always on the lookout for something unique—something that pushes us to explore cultures and traditions beyond the familiar. Win Son Presents a Taiwanese American Cookbook stood out for its innovative take on a cuisine that many of us were eager to learn more about.
Taiwanese cuisine is a rich tapestry of influences, with roots in Chinese cooking as well as indigenous, Japanese, and Southeast Asian flavours. Add to that the experiences of Taiwanese immigrants in the U.S., and you have a culinary style that’s both traditional and modern, nostalgic and inventive. Josh Ku and Trigg Brown, founders of the acclaimed Win Son restaurant in Brooklyn, teamed up with Cathy Erway to create a cookbook that brings these exciting elements to life in an approachable way.
Our Experience Cooking from the Book
From the moment we opened the book, we were drawn to its vibrant photographs and mouth-watering recipes. Taiwanese-American cuisine, as showcased in this book, is more than just food—it’s a bridge between two worlds, full of personal stories and cultural reflection. The book gave us a glimpse into the Taiwanese-American immigrant experience, as well as the evolving food scene in Brooklyn, where the Win Son restaurant has become a beloved hotspot.
Here is we cooked and enjoyed during the meet this month:
- Scallion Pancakes: These crispy, savoury delights were a hit at our gathering. The recipe was simple enough to follow but packed a flavour punch. Some of our members experimented with different fillings, adding their own twist to the classic.
- Whole Roasted Fish with Ginger Garlic Sauce: H had used Tilapia fish for this, and he brought two whole fish and cooked it at the host’s place.
- Turnip cakes + marinated cukes: I’ve had Turnip cakes at a restaurant here in Pune, and these were just as delicious. The side dipping sauce was all kinds of yumm – such umami in it.
- Sticky Rice with Sausage, Shrimp & mushrooms: This was very different from other fried rice you’ve eaten. It was sticky, and was quite nice. S suggested we add some flavoured oil to oomph the dish but it was good as is
- Grilled whole mushrooms with chilli oil: I decided to make this [original plan was to make a Noodle dish, but oh well life happened.]. Used three kinds of mushrooms [ Button, Shitake and Enoki Mushrooms] and marinated them in basic spices and chilli oil before tossing them in the air fryer. They were lip smackingly good.
- White Mapo Tofu: I have always been curious about Mapo Tofu and finally got to taste it and must say I loved it.
- Sautéed Cabbage with bacon: I love Cabbage in any form and therefore this dish was a big hit. Brought back some home and P loved it as well.
- Banana Caramel Tart: The perfect ending to the fun lunch. The Tart base, the banana caramel and the cream that we topped it off with was OMG amazing.
What I Loved About the Book
Beyond the incredible recipes, what made this book stand out for us were the stories behind each dish. Josh Ku and Trigg Brown share personal anecdotes, memories, and insights into the Taiwanese-American experience, which added a rich layer of meaning to each recipe. The cultural context helped us appreciate the dishes on a deeper level, reminding us that food is often about more than just eating—it’s about connection, tradition, and the blending of identities. The book also did a great job of balancing traditional Taiwanese recipes with inventive American twists. For example, the use of familiar ingredients in new ways—like scallion pancakes served with a tangy spicy side dip and other such combinations.
The Challenges
Of course, with any new cuisine comes a learning curve. Some of our club members found sourcing ingredients like Shaoxing wine or special varieties of soy sauce a bit challenging in Pune, but we managed to improvise with locally available alternatives. It also gave us an opportunity to support local Asian grocery stores, where we discovered a treasure trove of new ingredients!
If you’re looking to step outside of your culinary comfort zone, or if you’re curious about how traditional recipes can evolve and adapt in a new environment, this cookbook is a must-try. Our club is always eager to explore different cuisines, and this book gave us a flavourful glimpse into the world of Taiwanese-American cooking.
I can’t wait to see what next month’s cookbook brings—but for now, am still reeling from how amazing the dishes were and how diverse the cultures are.. IncrEdibles
