Win Son Presents a Taiwanese American Cookbook

BY JOSH KU AND TRIGG BROWN WITH CATHY ERWAY

A modern, brashly flavorful guide to cooking Taiwanese–American food, from Brooklyn’s lauded Win Son, Win Son Bakery, and Cathy Erway, celebrated writer and expert on the cuisine

Josh Ku, born in Queens to parents from southern Taiwan, and Trigg Brown, a native Virginian whose mentor was a Taiwanese–American chef, forged a friendship over food—specifically, excellent tsang ying tou, or "flies’ head," a dish of chopped budding chives kissed with pork fat. Their obsession with Taiwanese food and culture propelled them to open Win Son together in 2016. The East Williamsburg restaurant quickly established itself as a destination and often incurs long waits for their vibrant and flavorful Taiwanese–American cuisine.

Ku and Brown have teamed up with Cathy Erway, Taiwanese food expert and celebrated writer, to create this book which explores and celebrates the cuisine of Taiwan and its ever–simmering pot of creative influences. Told through the eyes, taste buds, travels, and busy lives of Ku, Brown, and Erway, this book brings the cuisine of this misunderstood island nation into the spotlight. With 100 creative, yet accessible recipes, this book will unravel the history of this diaspora cuisine. While featuring classic dishes and well–known favorites, this cookbook also stretches this cuisine’s definition, introducing new dishes with brazen twists that are fun, flavorful, and decidedly American–born in style.

Josh Ku, co–owner of Win Son and Win Son Bakery, is a multitalented former construction manager from Long Island. Win Son (meaning “abundance”) is named after Josh’s grandfather’s former textile company in Taiwan. Trigg Brown is the chef and co–owner of Win Son. He got his start cooking under Taiwanese–American chef Pei Chang and also worked at Craft and Upland. Cathy Erway is a James Beard Award–winning food writer and author of The Food of Taiwan.

DESTINATION RESTAURANT:

Win Son and Win Son Bakery are both massively popular and critically acclaimed. They have received accolades from the New York Times, Bon Appétit, Eater, and other publications, and Brown and Ku were both included on Eater New York’s 2020 list of the new guard of restaurateurs.

HIGH INTEREST IN REGIONAL CUISINES: For fans of Xi’an Famous Foods, Pok Pok, Koreatown, and Indian–ish, this book explores Taiwanese cuisine in a uniquely American way.

NEWLY CELEBRATED

CUISINE: As the Taiwanese–American population grows and Taiwanese–American chefs make a name for themselves, the cuisine has become extremely popular.

SELLING POINTS SPECIFICATIONS

*200 color photographs

* 272 pages

* WIDTH: 8" - mm

* HEIGHT: 10" - mm

* Hardcover POB

PUB MONTH: JANUARY 2023

FOOD & DRINK, FOOD NARRATIVE, ENTERTAINING

ISBN 978-1-4197-4708-3

US $40.00

ALSO AVAILABLE

Xi'an Famous Foods

ISBN 978-1-4197-4752-6

US $35.00 CAN $44.00

UK £25.00

Salad Freak

Recipes To Feed A Healthy Obsession

BY JESS

DAMUCK;

FOREWORD BY MARTHA STEWART

Delicious and beautiful recipes from Martha Stewart’s personal salad chef and the self–proclaimed “Bob Ross of salads”

Foreign Rights Sold

Dutch (Good Cook)

Selling Points

STRONG SUBJECT: This book is a unique take on the single–subject cookbook, one which emphasizes easy, approachable recipes that you will crave, expanding the definition of what makes a great salad.

TIMELY TOPIC: After months of eating nothing but comfort food in quarantine, home cooks are craving the healthy yet delicious recipes this book will provide.

SPECIFICATIONS

*150 color photographs

* 272 pages

* WIDTH: 7 3/8" - mm

* HEIGHT: 9 1/8" - mm

* Hardcover POB

PUB MONTH: MARCH 2022

FOOD & DRINK, HEALTH, ENTERTAINING

ISBN 978-1-4197-5839-3

Offering more than 100 inspired recipes, recipe developer and food stylist Jess Damuck shares her passion for making truly delicious salads. Salad Freak encourages readers to discover and embrace their own salad obsessions. With the right recipes, you will want to eat salad for every meal and never get bored. By playfully combining color, texture, shape, and, of course, flavor, Damuck demonstrates how a little extra effort in the kitchen can be meditative, delicious, and fun. The recipes—such as her Citrus Breakfast Salad; Tea–Smoked Chicken and Bitter Greens Salad; Caesar Salad Pizza Salad; and Roasted Grapes, Ricotta, Croutons, and Endive Salad—are meant to be hearty enough for a meal all year round but versatile enough to be incorporated into a larger menu. For Damuck, the perfect salad balances each bite, with something tart enough to twinge your cheeks, something sweet to balance out the bitter, and something with a little salty crunch to finish. Salad Freak is not just about eating to feel good; it’s about confidently combining flavors to create fresh, bright, and satisfying meals that you will want to make again and again.

Jess Damuck has worked with Martha Stewart for the past decade as a food editor, producer, food stylist, and personal salad maker, including on VH1’s Martha and Snoop’s Potluck Dinner Party. Damuck has also worked at Bon Appétit, Food Network, Apartment Therapy, and Vox Creative, and has produced thousands of food–related web videos for clients. She does an Instagram show called #3hoursalads and has a monthly menu and playlist newsletter called Something Fussy. Damuck recently worked as a culinary producer for a forthcoming Duff Goldman/Jim Henson Company production. Last year, she guest–starred with Martha in one of the final episodes of HBO’s High Maintenance. She lives in both Brooklyn and Los Angeles.

US $32.50