S$49.68
Usually dispatched within 4 to 5 days.
Ships from and sold by ShopSpell USA, from outside Singapore. For information about products sold by international sellers, click here.
Have one to sell?

The Food of Taiwan: Recipes from the Beautiful Island Hardcover – Illustrated, 24 March 2015

4.6 out of 5 stars 105 ratings

See all formats and editions Hide other formats and editions
Amazon Price
New from Used from
Hardcover, Illustrated
S$49.68
S$40.84
FREE delivery: 11 - 16 Nov. Details
click to open popover

Frequently bought together

  • The Food of Taiwan: Recipes from the Beautiful Island
  • +
  • Every Grain of Rice: Simple Chinese Home Cooking
  • +
  • The Food of Sichuan
Total Price: S$171.35
Buy the selected items together
Best books of 2020
See top titles of the year

Product details

  • Hardcover : 240 pages
  • ISBN-13 : 978-0544303010
  • ISBN-10 : 0544303016
  • Language: : English
  • Customer reviews:
    4.6 out of 5 stars 105 ratings

Product description

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" "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 "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 Hapa Kitchen supper club.

No customer reviews

5 star (0%) 0%
4 star (0%) 0%
3 star (0%) 0%
2 star (0%) 0%
1 star (0%) 0%
How are ratings calculated?

Review this product

Share your thoughts with other customers

Most helpful customer reviews on Amazon.com

Amazon.com: 4.4 out of 5 stars 70 reviews
Ivan Y.
3.0 out of 5 stars Good intro to the food of Taiwan, but...
14 July 2018 - Published on Amazon.com
Verified Purchase
43 people found this helpful
Chris L.
5.0 out of 5 stars A very complete book about Taiwanese cuisine and a very good introduction to the beautiful country.
8 December 2017 - Published on Amazon.com
Verified Purchase
7 people found this helpful
Celadon
4.0 out of 5 stars Taiwan cuisine rocks!
13 February 2019 - Published on Amazon.com
Verified Purchase
5 people found this helpful
shoefly
5.0 out of 5 stars A taste of home
6 October 2017 - Published on Amazon.com
Verified Purchase
7 people found this helpful
M
4.0 out of 5 stars Taiwanese cuisine and culture!
15 August 2017 - Published on Amazon.com
Verified Purchase
4 people found this helpful