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Taiwanese?

A Rambling Reflection on the Recipes, Cultures, and People Defining this Island
By Elyse Inamine and Eric Sze
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Brief Description
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,... Read More
Format: Hardback
$5999
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Over 70 recipes tell the story of Taiwanese cuisine, with essays, itineraries, and stunning photography that explore Taiwan’s vibrant food culture.  

Book Hero Magic formatted this description to make it easier to read. While it's new and still learning, it may not be perfect - your feedback is welcome! Description

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 beloved staples of Taiwanese street food like popcorn chicken, fried noodles, gua bao, and more. Recipes are accompanied by essays on specific stand-out dishes and ingredients, plus special features like a choose-your-own scallion pancake feature, and Taipei itineraries that are spread throughout. 

Book Details

INFORMATION

ISBN: 9781964786223

Publisher: Hardie Grant US

Format: Hardback

Date Published: 15 October 2026

Country: United States

Imprint: Hardie Grant US

Illustration: Full colour throughout

Audience: General / adult

DIMENSIONS

Spine width: 28.0mm

Width: 270.0mm

Height: 200.0mm

Weight: 1442g

Pages: 304

Collections

Cook Books & Recipes Cooking & Food Elyse Inamine Eric Sze Non-Fiction TV & Celebrity Cook Books

About the Author

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. Elyse has 22.1K followers on Instagram (@elyseinamine). 

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