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Wei Guo’s website Red House Spice is the answer
but cooking Japanese food at home can still feel daunting to many
In the second part of the book
A history of cookbook authors and chefs
Not only does one learn why they're doing something (example: store a whole chicken uncovered in your fridge for two days before roasting it
*Pre-order* Taiwanese?: A Rambling Reflection on the Recipes, Cultures, and People Defining this Island (Eric Sze, Elyse Inamine) Tirol Wei Guo’s website Red HouseExpected October 13, 2026. Available for pre order now! 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
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