{"product_id":"taiwanese-eric-sze","title":"Taiwanese? By Eric Sze","description":"\u003cp\u003e\u003cstrong\u003eThis is a preorder. Please check out this item separately from other products. Preorders ship free!\u003cbr\u003e\u003cbr\u003eBooks and book bundles will begin shipping on October 20th.\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003ci\u003eTaiwanese?\u003c\/i\u003e by chef and restaurateur Eric Sze of 886 and Wenwen, co-authored by writer Elyse Inamine, is an exploration of the dynamic, adaptive nature of Taiwanese food through Eric’s personal reflections on how he ate in childhood, how he eats now, and how he cooks as a result of both.\u003cbr\u003e\u003cbr\u003eThe 70+ recipes in this cookbook result from Eric's field research across cities in Taiwan (read: lots and lots of lu rou fan), as well as experimentation with fusing Taiwanese and other culinary techniques. Take beef noodle soup, for example. Eric's got his own take on a classic version, but he also riffs on the dish beyond a Taiwanese context—Beef Noodle Soup Ragù, Beef Noodle Soup Burgers, and even Beef Noodle Soup... without the soup.\u003cbr\u003e\u003cbr\u003eReaders can also look forward to recipes inspired by dishes Eric enjoyed growing up, from his Mom’s Steamed Fish Head with Fermented Chile to one of his beloved street snacks, Taiwanese Sausage.\u003cbr\u003e\u003cbr\u003eIronically, the spirit of \u003ci\u003eTaiwanese?\u003c\/i\u003e can only be defined by the indefinite question mark in its title. For Eric, to eat Taiwanese, and by extension to be Taiwanese, means embracing fluidity and multidimensionality. We support this!\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eTaiwanese? Bundle\u003c\/strong\u003e\u003cbr\u003eChef Eric curated a bundle of his favorite Yun Hai products that represent different facets of Taiwanese culinary identity. \u003cbr\u003e\u003cbr\u003eBundle Contents:\u003cbr\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003ca href=\"%E2%80%9Chttps:\/\/yunhai.shop\/products\/6-cup-electric-rice-cooker-and-steamer-pea-green%E2%80%9D\"\u003e6-Cup Tatung Electric Steamer (Green)\u003c\/a\u003e, the workhorse of the Taiwanese kitchen. It’s often referred to as a rice cooker, but it can do so much more, from steaming buns to braising meats.\u003c\/li\u003e\n\u003cbr\u003e\u003cli\u003e\n\u003ca href=\"%E2%80%9Chttps:\/\/yunhai.shop\/products\/penglai-short-grain-rice%E2%80%9D\"\u003ePenglai Rice\u003c\/a\u003e, the everyday rice of Taiwan. It’s an essential serving accompaniment to soak up the sauces in a number of Eric’s recipes, like Braised Pig Trotters with Peanuts. But it also plays a starring role in rice-based mains like Lu Rou Fan.\u003c\/li\u003e\n\u003cbr\u003e\u003cli\u003e\n\u003ca href=\"%E2%80%9Chttps:\/\/yunhai.shop\/products\/pineapple-soy-sauce%E2%80%9D\"\u003ePineapple Soy Sauce\u003c\/a\u003e, a black soybean-based soy sauce that gets its brothy, bright quality from being fermented with Taiwanese pineapples. Eric used this in his Brooklyn restaurant Wenwen for his Oh Ah Mee Swa  pop-up!\u003c\/li\u003e\n\u003cbr\u003e\u003cli\u003e\n\u003ca href=\"%E2%80%9Chttps:\/\/yunhai.shop\/products\/yun-hai-dried-irwin-mango%E2%80%9D\"\u003eDried Irwin Mango\u003c\/a\u003e, the perfect snack. Made from Taiwan-grown Irwin mangoes harvested at peak ripeness, they’re sliced thick and dried low and slow to lock in as much flavor and juice as possible.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eAbout the Author\u003c\/h4\u003e\u003cstrong\u003eEric Sze\u003c\/strong\u003e, a long time friend of the shop, is the chef and co-owner of Wenwen and 886 in New York City. Born and raised in Taipei, Eric taught himself how to cook―and in turn learned about where he comes from, where it’s going, and how all that forms him. In 2021, he was recognized as an Eater New Guard and later received two stars for Wenwen from the New York Times. Now Eric is publishing his first cookbook (this one!), and you can follow him through @esze.e on TikTok, Instagram, and YouTube as he continues to explore and examine Taiwanese food. \u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eElyse Inamine\u003c\/strong\u003e is a writer and editor in New York City. Previously, she was the restaurant editor Bon Appétit, where she first collaborated with Eric on a hot pot primer that was nominated for a James Beard media award. These days, Elyse writes for the New York Times, TASTE, Food \u0026amp; Wine, and Bon Appétit, and is working on a couple more cookbooks (you can follow her on Instagram at @elyseinamine). Once she found out about this cookbook, she immediately texted Eric to ask if he had a co-author―and the rest is history.\u003cbr\u003e\u003ch4\u003eSpecifications and Dimensions\u003c\/h4\u003e\u003cstrong\u003ePublish Date:\u003c\/strong\u003e October 20, 2026\u003cbr\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Hardie Grant Books\u003cbr\u003eby Eric Sze with Elyse Inamine\u003cbr\u003e\u003cbr\u003e304 pages, Hardcover\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eDimensions:\u003c\/strong\u003e 10.9” L x 8.2” W x 1.1” H \/ 27.7 cm L x 20.8 cm W x 2.8 cm H\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e 3.2 lbs \/ 1.5 kg\u003ch4\u003eFrom the Publisher\u003c\/h4\u003e\u003cstrong\u003eAn exhilarating exploration of Taiwanese food in all its complexity and deliciousness, with over 70 recipes.\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eEric Sze, a chef and restaurateur in New York City, explores what makes Taiwanese food so multi-faceted and idiosyncratic with co-author Elyse Inamine. He travels back to Taiwan to unpack the dishes he grew up eating in Taipei, like Lu Rou Fan and Oyster Omelet, as well as gives an inside look at the method and madness behind the recipes he’s made in restaurants, at pop-ups, and at home in New York City, like Beef Noodle Soup Ragù and Mochi Gnocchi with Chili Oil Pumpkin Puree.\u003cbr\u003e\u003cbr\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eA new take on Taiwanese cuisine:\u003c\/strong\u003e Eric combines his deep knowledge of Taiwanese cuisine with his experimental approach to cooking, creating dishes that he calls “authentically inauthentic.”\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePersonal storytelling:\u003c\/strong\u003e Follow Eric’s journey from a food-obsessed kid in Taipei to his evolution into a chef and restaurateur in New York City.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eArmchair travel:\u003c\/strong\u003e Discover the best bowls of Lu Rou Fan in Taipei and beyond, as well as essays and itineraries that transport you to the island’s incredible food scene.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStunning visuals:\u003c\/strong\u003e Photography by Alex Lau captures the kinetic energy of Taiwan’s beer houses and bustling markets and Eric’s pop-ups and restaurants in New York.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cbr\u003e\u003ci\u003eTaiwanese?\u003c\/i\u003e is a rowdy celebration of the richness and depth of Taiwanese food, in all its contradictions and complexities.","brand":"‎ Hardie Grant Books","offers":[{"title":"With Signed Bookplate \/ Book","offer_id":49152889749726,"sku":"BKES0200","price":40.0,"currency_code":"USD","in_stock":true},{"title":"Unsigned \/ Book","offer_id":49152889782494,"sku":"BKES0100","price":40.0,"currency_code":"USD","in_stock":false},{"title":"Unsigned \/ Pantry Bundle With Tatung","offer_id":49152889815262,"sku":"YHBN9400","price":279.0,"currency_code":"USD","in_stock":false},{"title":"With Signed Bookplate \/ Pantry Bundle With Tatung","offer_id":49152889848030,"sku":"YHBN9600","price":279.0,"currency_code":"USD","in_stock":true},{"title":"Unsigned \/ Pantry Bundle Without Tatung","offer_id":49152889880798,"sku":"YHBN9300","price":79.0,"currency_code":"USD","in_stock":false},{"title":"With Signed Bookplate \/ Pantry Bundle Without Tatung","offer_id":49152889913566,"sku":"YHBN9500","price":79.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/BKCW0300-pdp-01_2.jpg?v=1791384111","url":"https:\/\/yunhai.shop\/products\/taiwanese-eric-sze","provider":"Yun Hai Taiwanese Pantry","version":"1.0","type":"link"}