Tiffy Cooks
88 Easy Asian Recipes from My Family to Yours: A Cookbook
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- US$6.99
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- US$6.99
출판사 설명
The wildly popular blogger and TikTok sensation behind Tiffy Cooks shares 88 of her favorite easy, everyday, family-style recipes from across Asia.
Tiffy Chen started blogging about food and recipes after learning to cook from her mother and grandmother. In her debut cookbook, Tiffy shares memories and recipes shaped by growing up in Taiwan—a country with rich culture, diverse cuisines, and some of the best street food in the world—along with beloved family recipes and unique dishes inspired by her travels across Southeast Asia.
With eighty-eight (a very lucky number in Chinese culture) flavor-packed recipes, Tiffy offers her favorite quick and easy everyday dishes, like a classic Taiwanese Breakfast Sandwich and her grandmother’s Sesame Chicken Rice. Also included are family-style dishes to pass around and enjoy, from Drunken Chicken and Braised Five-Spice Beef to Garlic and Scallion Lobster and Braised Sticky Pork Belly. You’ll find favorites like bao, buns, wontons, and dumplings that are great to make in bulk—all freezer-friendly to help you save time and have them on hand for when the mood strikes!
With gorgeous step-by-step photography and heartwarming stories about traveling in Asia and finding the best street food in Taiwan, Tiffy Cooks celebrates Asian food and family in this must-make collection of go-to, easy recipes.
PUBLISHERS WEEKLY
Tiffy Cooks blogger Chen's appetizing debut offers home cooks a wide array of easy and economical recipes designed to go quickly from fridge to table. Taiwan-born Chen digs deep into her family's recipe book for culinary treasures while also putting her own distinctive twists on classic fare. Drunken chicken and hot and sour soup appear alongside more surprising options such as cheesy baked pasta with an Asian kick, and a Taiwanese breakfast sandwich with Japanese mayo, cucumber, egg, and ham. Prawn and pineapple fried rice and mushroom and chicken sizzling plate are welcoming, tasty, and stunning. Recipes are grouped into quick and easy, family-style, "make-in-bulk," and desserts/drinks, giving readers a range of options depending on how much time they have. Home cooks will treasure the step-by-step photos showing how to make more involved components including the dough for bao and buns, dumpling wrappers, boba pearls, and more. Those new to Taiwanese cooking will appreciate Chen's Back to Basics section, offering instruction on making such core elements as fluffy rice, hand-cut noodles, and flavored oils. Sidebars on Taiwanese culture add to the appeal, with Chen describing "bustling night markets," the importance of breakfast, and the popularity of noodles in the Taiwanese diet. For those looking to make their first foray into Taiwanese cooking, Chen proves a gracious and knowledgeable guide.
