The Food of Taiwan

Know about the book -

The Food of Taiwan is written by Cathy Erway and published by Houghton Mifflin Harcourt. It's available with International Standard Book Number or ISBN identification 054430330X (ISBN 10) and 9780544303300 (ISBN 13).

The a cclaimed food writer offers an insider's look at Taiwanese cooking from home-style dishes to authentic street food in "this appetizing collection" ( Publisher Weekly, starred review). While certain dishes from Taiwan are immensely popular, like steamed buns and bubble tea, much of 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, explores the rich culture, history, and culinary traditions of Taiwan—including nearly 100 recipes. Recipes range from familiar dishes, such as Pork Belly Buns, Three Cup Chicken, and Beef Noodle Soup, to more uncommon fare, 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 as well as images of bustling city scenes, making this book just as enticing to flip through as it is to cook from.