The Food of Taiwan: Recipes from the Beautiful Island

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Houghton Mifflin Harcourt, Mar 24, 2015 - Cooking - 288 pages
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Acclaimed author Cathy Erway offers an insider's look at Taiwanese cooking—from home-style dishes to authentic street food

While certain dishes from Taiwan are immensely popular, like steamed buns and bubble tea, the cuisine still remains relatively unknown in America. In The Food of Taiwan, Taiwanese-American Cathy Erway, the acclaimed blogger and author of The Art of Eating In, gives readers an insider’s look at Taiwanese cooking with almost 100 recipes for both home-style dishes and street food. Recipes range from the familiar, such as Pork Belly Buns, Three Cup Chicken, and Beef Noodle Soup, to the exotic, like the Stuffed Bitter Melon, Oyster Noodle Soup, and Dried Radish Omelet. Tantalizing food photographs intersperse with beautiful shots of Taiwan’s coasts, mountains, and farms and gritty photos of bustling city scenes, making this book just as enticing to flip through as it is to cook from.
 

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Contents

Sauces and Condiments
51
Appetizers and Street Snacks
65
Vegetables
97
Noodles and Soups
127
Meat and Poultry
167
Seafood
199
Desserts and Drinks
229
Back Matter
250
Back Cover
256
Spine
257
Copyright

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About the author (2015)

CATHY ERWAY is the author of The Art of Eating In and has written for publications such as Saveur, PAPER magazine, and Serious Eats. She is the host of Heritage Radio Network’s "Eat Your Words" and co-founded the supper club The Hapa Kitchen.

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