Eric Sze is a Taipei-raised chef, food creator and author of Taiwanese?, sharing Taiwanese cooking through Brooklyn’s Wenwen, recipes and food adventures on @esze.e.
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Eric’s happenings, collected from public sources, plus their backstory and Starbook, where fans write.
Written with Elyse Inamine, Eric’s debut cookbook brings together 75 recipes, essays and Taipei itineraries. Hardie Grant lists October 27 as its publication date.
Katie Couric Media shared Eric’s fried rice recipe from Taiwanese?, with eggs and charred cabbage. The excerpt includes Eric’s thoughts on getting the basics right.
katiecouric.comRead the recipeEric joined Chef’s Day Off for stops at Bakeri, The Meat Hook, Chrissy’s Pizza and Maxi’s Noodle 2. At Maxi’s, they tried folding the restaurant’s shrimp-and-pork wontons.
eater.comWatch Chef’s Day OffEric returned to the podcast to discuss the question mark in the cookbook’s title, research into lu rou fan and what authenticity means on the page and the plate.
tastecooking.comListen to This Is TASTE 851Eric celebrated Taiwanese? with the G-Spots Food Crawl. Radio Bakery, Kirbee’s, Chrissy’s Pizza and Border Town joined Wenwen in serving Taiwanese-inspired specials.
bkmag.comRead about the food crawlFollow Eric for cooking, restaurant life and food trips.
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