In this stunning exploration of identity through food, the blogger behind Little Fat Boy presents 80 recipes that are rooted in his childhood as a first-generation Taiwanese American growing up in the Midwest.
“This book will transport you, it will make you cry (again and again), and it will delight you with flavor combinations that are both new and nostalgic.”—Molly Yeh, cookbook author and Food Network host
In First Generation, Frankie Gaw of Little Fat Boy presents a tribute to Taiwanese home cooking. With dishes passed down from generations of family, Frankie introduces a deeply personal and essential collection of recipes inspired by his multicultural experience, melding the flavors of suburban America with the ingredients and techniques his parents grew up with.
In his debut cookbook, Frankie will teach you to master bao, dumplings, scallion pancakes, and so much more through stunning visuals and intimate storytelling about discovering identity and belonging through cooking. Recipes such as Lap Cheong Corn Dogs, Honey-Mustard Glazed Taiwanese Popcorn Chicken, Stir-Fried Rice Cakes with Bolognese, Cincinnati Chili with Hand Pulled Noodles, Bao Egg and Soy Glazed Bacon Sandwich, and Lionshead Big Mac exemplify the stunning creations born out of growing up with feet in two worlds.
Through step-by-step photography and detailed hand-drawn illustrations, Frankie offers readers not just the essentials but endless creative new flavor combinations for the fundamentals of Taiwanese home cooking.
About the Author
Frankie Gaw is a former designer turned food writer and photographer who creates recipes based on his Taiwanese American upbringing. He’s the founder of the food blog Little Fat Boy, which has been nominated for a Webby and won Saveur’s Blog of the Year and the IACP Individual Food Blog Award. Frankie resides in Seattle, Washington.
“Come for the Lap Cheong Corn Dogs and supermodel dumplings, stay for the deeply personal, deeply moving stories of Frankie’s Asian American Midwestern suburban upbringing. First Generation is one of the most exciting recipe collections I've ever seen. This book will transport you, it will make you cry (again and again), and it will delight you with flavor combinations that are both new and nostalgic. I absolutely love this book.”—Molly Yeh, cookbook author and Food Network host
“First Generation is a powerful exploration of personal identity alongside timely questions about what it means to be both Taiwanese and American. Frankie Gaw answers these questions on the plate, offering a charming collection of evocative, inventive recipes—modern twists on Taiwanese classics, interwoven with a distinctly American story (Lap Cheong Corn Dogs anyone?). In this sparkling debut, Gaw delivers a blueprint of what all cookbooks should strive to be—personal, sincere, thought-provoking, and utterly hunger-inducing.”—Hetty Lui McKinnon, food writer and author of four cookbooks including To Asia, With Love “From simple yet genius condiments like Chili Oil Ketchup which is now a mainstay accomplice to my daily soft-scrambled eggs, to the personal, romantic nostalgia of Grandma’s Pearl Meatballs enveloped in rice, First Generation truly balances intimate storytelling with delicious recipes. This book oozes gratitude and respect for those who’ve helped Frankie along the way and is a strong reminder that it is most often so much more than just the dish but the story behind it, though the food is damn good.”—Antoni Porowski, TV personality, chef, and author
“I absolutely adore Frankie’s heart-filled words and his ability to completely wrap you into his world, past and present, all to better understand what his food story is. The recipes Frankie shares with us are mouthwatering, accessible, and generously full of delicious storytelling. A must-have for novice cooks to professional chefs.”—Kristen Kish, chef, author, and TV host
“First Generation is a beautiful memoir of food, evoking the emotions of being in between immigrant traditions and American life. Being in the middle is something that is difficult but is also a journey to be proud of, especially when the results are so delicious. First Generation ushers in the next generation of authors that grapple and distinguish what American food is today and what makes its future so exciting.”—Brandon Jew, author of Mister Jiu’s in Chinatown