Win Son Presents a Taiwanese American Cookbook: Taiwanese American comfort food―scallion pancakes, lu rou fan, and bar snacks―from Brooklyn favorite.

Love the recipes and interviews. They share good information about the Taiwanese heritage and experience.

Book just arrived this morning. The most important thing is that all the greatest hit recipes from Win Son in Brooklyn are in this book including the Mochi Donuts which are worth the cost of the book alone. Vibrant pictures and well laid out instructions. Definitely a must have if you want to make some of their stand out dishes like the bacon & egg scallion pancake.

The big Chicken Bun recipe is worth the price of admission alone. I am in love with this cookbook and everything I've tried so far has been amazing.

great read and fun recipes

I've never been to this restaurant, but the amazing recipes and photos make me want to take a trip. The authors clearly have a unique perspective on Taiwanese food which is exciting to see. The few recipes I've made so far turned out delicious.

Love the restaurant, it's creative and delicious. Recipes in this book are all poorly edited. The worst is the mochi donuts, yields insane amounts of waste, beyond greasy messes, measurements are all wrong. Too bad wish I could return, very disappointing coming from such a great restaurant.

I really like this cookbook-- I'm a huge fan of Win Son and the cookbook has a great variety of recipes and stories. I made the sesame noodles last night and they were delicious! There are lots of other recipes that I've bookmarked as well--definitely more than many of my other recent cookbook purchases.BUT at least one of the recipes is off by a long-shot--the pineapple bun, which I was really looking forward to making. The pineapple bun is a laminated pastry, and the book says that it includes "the secret formula" to making it. But the instructions for the pineapple buns include no instructions for lamination. Instead, the instructions are simply for a milk bread bun with cookie crust on top... Nothing else (and nothing special). I hope this was an honest mistake (and that there will be an errata coming!)...So, get this book. But keep an eye out for mistakes (especially when it comes to the baked goods??).

There are some things I love about this book. I love the conversations embedded throughout the book. I love the creativity of the dishes and the backstories behind them. The sun cookies look delicious, the pan-fried buns look amazing. But because of inconsistencies in the yields and recipe instructions, I don't feel confident about trying these recipes.I second what another reviewer said about the pineapple bun recipe. There is no laminated technique in the recipe, even though it's described as a laminated dough in the intro and the photo of the buns are clearly laminated.The milk bread recipe yields 12 buns or one pullman loaf. But the recipe has 1.1kg of flour and a total dough weight of 2.5kg. There's no way this is scaled correctly. A pullman loaf usually has around 1kg of dough total.The chocolate chip cookie recipe makes 3.77kg of dough and apparently yields 12-18 cookies. That's about 314g to 209g per cookie. That's enormous and would probably make a 7 inch cookie. A 100g cookie is considered oversized.The mochi donut recipe yields 12 donuts according to the recipe but makes 2.6kg of dough. That's 217g per donut. There's 1/3 cup of baking powder for 12 donuts?And the pan-fried dumpling recipe yields six. dozen. buns and serves 12. While other recipes seem properly developed and serve 2-4. It seems like the recipes were lazily scaled and not tested by home cooks, especially the pastry portion of this book. As an avid baker, this book was a huge disappointment and I will most likely return it.