The Food of Taiwan

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 Omelette. 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.

Product details

• Authors: Cathy Erway, Erway Cathy
• Publisher: Houghton Mifflin
• Languages: English
• Product format: Hardback
• Released: 24.03.2015
• EAN: 9780544303010
• ISBN: 978-0-544-30301-0
• No. of pages: 240
• Dimensions: 213 mm x 238 mm x 23 mm
• Subjects: Guides > Food & drink > International cuisine; Japan, China, Thailand, Vietnam, Korea, Asia, Social and cultural history, United States of America, USA, Comfort food and food nostalgia, National and regional cuisine, General cookery and recipes, Vegan Cookery and veganism, COOKING: Comfort Food, COOKING: Reference, COOKING: History, TRAVEL: Reference, COOKING: Regional & Ethnic / General, COOKING: Regional & Ethnic / Asian, COOKING: Regional & Ethnic / Chinese, COOKING: Vegan *, Cookery / food and drink / food writing, COOKING: Regional & Cultural / American / General, COOKING: Regional & Cultural / General, COOKING: Regional & Cultural / Japanese, COOKING: Regional & Cultural / Korean, COOKING: Regional & Cultural / Vietnamese