The Food of Taiwan
Recipes from the Beautiful Island
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- € 11,99
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- € 11,99
Beschrijving uitgever
The acclaimed 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.
PUBLISHERS WEEKLY
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. American born and half Taiwanese, Erway details the rich and diverse history of the country and explores the social and recreational habits of modern-day Taiwan. 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. But Erway does not shortchange on the recipe front. Taiwanese pork belly buns, steamed eggplant with garlic and chilies, and pan-fried whole fish with garlic, ginger, and scallions are just a few tempting examples from a multitude of appealing offerings from an island nearly obsessed with food. Photos of everyday people, the diverse landscape, and alluring dishes complete this engaging and delightful collection.
