Food of Taiwan: Recipes from the Beautiful Island

An insider's primer to Taiwanese cooking by the acclaimed blogger and author of The Art of Eating In shares dozens of recipes for home-style dishes and street foods, including Pork Belly Buns, Stuffed Bitter Melon and Oyster Noodle Soup. 20,000 first printing.
Collects recipes for home-style Taiwanese dishes and authentic street food, including peppery pork buns, danzai noodle soup, sweet potato congee, fried chicken steaks, three cup squid, and deep-fried shrimp rolls.
Acclaimed author Cathy Erway offers an insider's look at Taiwanese cooking—from home-style dishes to authentic street foodWhile certain dishes from Taiwan are immensely popular, like steamed buns and bubble tea, the cuisine still remains relatively unknown in America. InThe Food of Taiwan, Taiwanese-American Cathy Erway, the acclaimed blogger and author ofThe 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.
Acclaimed author Cathy Erway offers an insider's look at Taiwanese cooking—from home-style dishes to authentic street food