The Food of Taiwan: Recipes from the Beautiful Island

March 24, 2015|
The Food of Taiwan: Recipes from the Beautiful Island by Cathy Erway
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Paper over Board
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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. InThe Food of Taiwan, Taiwanese-American Cathy Erway, the acclaimed blogger and author ofThe 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.
CATHY ERWAY is the author ofThe Art of Eating In and has written for publications such asSaveur,PAPER magazine, andSerious Eats. She is the host of Heritage Radio Network’s “Eat Your Words” and co-founded the Hapa Kitchen supper club.  
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Title:The Food of Taiwan: Recipes from the Beautiful Island
Format:Paper over Board
Product dimensions:256 pages, 9 X 8 X 0.9 in
Shipping dimensions:256 pages, 9 X 8 X 0.9 in
Published:March 24, 2015
Publisher:Houghton Mifflin Harcourt
Language:English
Appropriate for ages:All ages
ISBN - 13:9780544303010

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