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An exhilarating exploration of Taiwanese food in all its complexity and deliciousness, with over 70 recipes.

Eric 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.

Sze's Taiwanese? is a rowdy celebration of the richness and depth of Taiwanese food, in all its contradictions and complexities.

Details
Hardcover / 304 pages
Published 13 October 2026