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The Food of Taiwan cookbook by Cathy Erway

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Description

Books : Cooking : English
 

Editorial Reviews
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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