The Food of Taiwan: Recipes from the Beautiful Island
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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1/4 teaspoon ground 1/4 teaspoon salt Asian bitter melon boil braised brown buns cabbage chicken chili bean sauce Chinese cilantro clams coarsely chopped cornstarch crisp cup packed cup vegetable cup water dish dough dried dumplings eggs finely chopped fish five-spice powder flavor flour fragrant fresh ginger fried shallots garlic garlic cloves ground white pepper Heat the oil large bowl large skillet Let cool light soy sauce medium-high heat mixture noodle soup oyster omelets oysters Pan-Fried peanut oil pepper to taste pieces pork belly pound recipe rice noodles rice vinegar rice wine salt 1/4 teaspoon salt and white saucepan scallions seafood Serve immediately sesame oil shallots shrimp simmer skillet or wok snack squid stinky tofu stir-fries stirring occasionally sweet potato tablespoon tablespoons vegetable Taiwan Taiwanese cuisine tea leaves teaspoon ground white teaspoon salt 1/4 Thai basil thinly sliced toss vegetable or peanut whole scallions wok over medium-high