Eric Sze 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.
Elyse Inamine 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 & 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.
