The Food of Taiwan: Recipes from the Beautiful Island, by Cathy Erway
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The Food of Taiwan: Recipes from the Beautiful Island, by Cathy Erway
Best Ebook Online The Food of Taiwan: Recipes from the Beautiful Island, by Cathy Erway
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.
The Food of Taiwan: Recipes from the Beautiful Island, by Cathy Erway- Amazon Sales Rank: #50070 in Books
- Brand: Erway, Cathy/ Lee, Peter (PHT)
- Published on: 2015-03-24
- Released on: 2015-03-24
- Original language: English
- Number of items: 1
- Dimensions: 9.10" h x .80" w x 8.30" l, .0 pounds
- Binding: Hardcover
- 256 pages
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.
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24 of 29 people found the following review helpful. A gorgeous tribute to the foods of Taiwan By Bundt Lust I first learned of Cathy Erway's "The Food Of Taiwan: Recipes from the Beautiful Island" shortly after I found out that I would be in Taiwan for several months for business, so I was excited to delve into this unfamiliar (for me) cuisine. I received my review copy shortly before landing in Taiwan, and took the book with me on a 7,000-mile journey so could use it as a guide as I cooked (and ate) my way around Taiwan.Erway’s book gorgeously captures the essence and nuance of Taiwanese cuisine. Along the way, the recipes are interspersed with history lessons on various aspects of Taiwanese food, food production, and tea culture. An island the size of Massachusetts, Taiwan features a rich cuisine influenced by Chinese regional cuisine as well as Japanese, Dutch, and Portuguese cuisines, and is well known for its tea culture and night markets. The book opens with the basics of the Taiwanese pantry, sauces and condiments that provide the foundation for later recipes.One of the great pleasures of visiting or living in Taiwan is the huge variety of appetizers and street snacks, including pork belly buns (gua bao), daikon radish pastries (luo bo si bing), tea eggs, potstickers, oyster omelets, and coffin cake. Night markets have their own repertoire of fan favorites such as fried chicken, pork knuckle, fried sweet potato balls, and grilled corn, all of which are chronicled here.Like Chinese cuisine, vegetables hold a starring role and the popularity of organic farming is on the rise in Taiwan. Due to the influence of Buddhism, a large number of Taiwanese are vegetarians, and Taiwanese cuisine features many vegetarian-friendly dishes such as steamed eggplant with garlic and chilies, sautéed mushrooms with ginger, sautéed water spinach, and my personal favorite, the crisp dragon beard fern, which is sold at an organic grocery around the corner from me. Dragon beard fern is a wild green popularized by Taiwan's Aboriginal communities; the greens are blanched then served with a soy-based liquid.Having been vegetarian for more than 10 years and having lived in different Buddhist countries in Asia, I am fairly well-versed in the art of tofu and its many preparations, but I loved Cathy’s recipe for pan-fried tofu with date sauce (gan mei dou fu). Another favorite of mine is stinky tofu; it was one of the first foods I wanted to try in Taiwan, and it didn't disappoint. There is an overview of stinky tofu production and lore on pages 121-124. The stinky tofu cart holds the same mesmerizing appeal that ice cream trucks do for children in the United States, and the pungent odor has the power to stop grown adults in their tracks with anticipation.For those who eat meat, dishes like three cup chicken (san bei ji) and numerous beef, pork and chicken dishes are highlighted, along with preparations for pan-fried fish with peanuts and cilantro, and squid, oysters, clams and shrimp dishes, all of which appear abundantly on local menus. Iconic Taiwanese dishes such as beef noodle soup (niu rou mian), Danzai noodle soup, and pineapple tarts are discussed in detail; you’ll even find a recipe for bubble tea.Gorgeous photography by Pete Lee brings Taiwan’s markets and kitchens to vibrant life. Most appealingly, the recipes in “The Food of Taiwan” are readily approachable by American home cooks and use ingredients that should be widely available at most American supermarkets.“The Food of Taiwan” is a long-overdue paen to Taiwan’s vibrant food and tea culture, which up until now has not been widely written about in the United States. Erway is a wonderful guide; as a Taiwanese-American, she experienced Taiwanese food first through the lens of her immigrant parents in the United States, and later as an exchange student living in Taiwan, when the dishes of her childhood suddenly took on a clarity and depth that was missing.“The Food of Taiwan” is an excellent (and approachable) introduction to this versatile, delicious cuisine and I look forward to cooking my way through it as I travel around Taiwan!(Review copy courtesy of the publisher)
8 of 9 people found the following review helpful. Not sure if the recipes were tested By Shuang Chen Take the Lu Rou Fan for example, the saltiness in this dish is INSANE. I'm not sure the author wrote down the right soy sauce measurements...Because after cooking this according to instructions, I thought I was tasting a pile of ground pork meant for killing alien slug armies.
9 of 11 people found the following review helpful. Amazing! Delicious! Gorgeous! By sinertia Finally! Not only is this book a long overdue English language cookbook on the cuisine of Taiwan, this amazingly well-done book is one of the best cookbooks I've ever picked up. The recipes are all mouth-watering, easy to follow and the results are delicious! Being half-Taiwanese myself, I love how well the book navigates the complex issues surrounding Taiwanese identity. I own hundreds of books on food and cooking and this book is in my top five.
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