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The Food of Taiwan: Recipes from the Beautiful Island, by Cathy Erway
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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.
- Sales Rank: #24737 in Books
- Brand: imusti
- Published on: 2015-03-24
- Released on: 2015-03-24
- Original language: English
- Number of items: 1
- Dimensions: 9.00" h x .90" w x 8.00" l, .0 pounds
- Binding: Hardcover
- 256 pages
- Houghton Mifflin
Review
"In this appetizing collection, Erway (The Art of Eating In), an acclaimed blogger at Not Eating Out in NY, takes readers on a cultural and culinary tour of Taiwan that will engage armchair travelers and foodies alike… From pantry staples such as chili bean sauce, ginger, and rice wine to the vibrant night markets that take over entire streets, she offers an insider’s perspective of the Taiwanese lifestyle and reveals what makes a dish distinctly Taiwanese. In addition to chapters on appetizers, vegetables, meat, and seafood, she explores the lasting culinary influences of military villages, train bento boxes, and Taiwanese tea. Recipes for fried pork chop noodle soup, shredded chicken over rice, and Hakka-style sweet green tea convey cultural insight as well as instruction… Photos of everyday people, the diverse landscape, and alluring dishes complete this engaging and delightful collection."
—Publisher's Weekly, starred review
“Erway’s cookbook is among the very first to celebrate Taiwanese food and culture in English. It is written with deep affection, and the photographs capture the beauty of Taiwan and its tantalizing cooking. Erway’s charming stories make this book as much a travelogue as an enticing introduction to this little-known cuisine.”
—Grace Young, author of Stir-Frying to the Sky’s Edge
“A fresh voice, a fascinating new culture (at least for most of us), and bulletproof recipes. Cathy Erway writes as well as she cooks, which is great.”
—Peter Kaminsky, author of Culinary Intelligence
“Taiwanese is one of the great neglected regional cuisines of China. Why? Because Taiwanese restaurateurs are more likely to open Cantonese, Shanghai, or Sichuan restaurants, and keep their own excellent dishes—like stinky tofu, oyster omelets, beef noodle soup, and meatball mochi—to themselves. In Cathy Erway’s new cookbook The Food of Taiwan, she explicates all these recipes and more, filling a great gap in our knowledge of Chinese cooking, inviting you to mount your own dinner party.”
—Robert Sietsema, Eater NY
About the Author
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.
Most helpful customer reviews
5 of 6 people found the following review helpful.
Food Portrait and eating the uniqueness of Taiwanese Cuisine
By doraima
These are the types of books that I like to read and try out the regional recipes not found in restaurants. Whenever you don't travel as much but wanted to try these recipes at home are food treasures. This is the second book written by the 2nd generation that are trying to discover the heritage and food culture of the parents and grand parents.
This book was simple and it was written by the author herself, Cathy Erway, a journalist and food writer, who was born in New York, and travelled across the United States and went back on trips to Taiwan to discover what is unique about her heritage. This is also filled with photographs about well known landmarks, and was looking for regional recipes from main entrees, snacks and appetizers, desserts, etcetera.
In my opinion, I guess making these recipes at home is more reminiscent and memorable about the comforts of home cooking and great food. You would rarely find these regional treats in a chain restaurant and eat out.
Second, another book that is written by a Fil-Australian lady had the same perspective of writing a food portrait of the dishes ranging from pantry items, sawsawans, meat and fish dishes, desserts, kakanin (rice cakes) and many other desserts and drinks commonly found in the Philippines. But that is another book- you would have to discover and bewilder the uniqueness of food portraits and culture of Filipino cuisine.
It was worth it to buy either in Kindle or paperback formats.
4 of 5 people found the following review helpful.
Excellent Taiwanese cookbook in English
By Christina M
This wonderful cookbook fills a big gap - books in English about Taiwanese cooking are few and far between. There are many great cookbooks about Chinese cuisine, but none that focus on Taiwanese cuisine exclusively. I wanted to recreate recipes my Taiwanese mother makes as well as food I've tried in Taiwan, but being unable to read Chinese, I was at a loss. I was left hoping that someone would do for Taiwanese food what Fuschia Dunlop has done for Sichuanese cooking.
I love Cathy Erway's blog (Not Eating Out in NY) so imagine how excited I was to find that she is Taiwanese-American, like me, and writing a Taiwanese cookbook to boot. Nearly every recipe you could think of is here - three cups chicken, oyster omelet, stir-fried rice noodles, pork with preserved vegetable, and the list goes on. When my mother came recently for a visit, we enjoyed paging through the book together, and she even used some of the recipes to jog her memory on dishes she hadn't made in a while. The Cold Noodles with Sesame Sauce has entered my regular cooking rotation. When eggplant was in season, I made the Braised Eggplant multiple times a week. Not only does the author give us recipes for Taiwan's "greatest hits" (even street food which almost no one makes at home), she gives a well-written introduction to Taiwan's cuisine and sections throughout the book highlight interesting aspects of food culture on the island. If you are Taiwanese-American, or just a lover of Taiwanese food, this book is a must.
1 of 1 people found the following review helpful.
Given as gift to someone who just returned from Taiwan ...
By Amazon Customer
Given as gift to someone who just returned from Taiwan. Was well received and has my young nephew excited to try recipes.
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