The Food of Taiwan

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, 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, Fried Rice with Pork and Tea Leaves, and Pan-Fried Fish with Peanuts and Cilantro, to the more exotic, like the Crispy Spareribs with Winter Melon, Sesame-Scented Thin Noodles, and Sautéed Water Spinach with Fermented Tofu. 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.

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