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The Food of Taiwan: Recipes from the Beautiful Island
(Adobe EPUB eBook, Kindle Book, OverDrive Read)

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Published:
Houghton Mifflin Harcourt 2015
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Description

The acclaimed food writer offers an insider's look at Taiwanese cooking from home-style dishes to authentic street food in "this appetizing collection" (Publisher Weekly, starred review). While certain dishes from Taiwan are immensely popular, like steamed buns and bubble tea, much of 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, explores the rich culture, history, and culinary traditions of Taiwan—including nearly 100 recipes. Recipes range from familiar dishes, such as Pork Belly Buns, Three Cup Chicken, and Beef Noodle Soup, to more uncommon fare, 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 as well as images of bustling city scenes, making this book just as enticing to flip through as it is to cook from.

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Format:
Adobe EPUB eBook, Kindle Book, OverDrive Read
Street Date:
03/24/2015
Language:
English
ISBN:
9780544303300
ASIN:
B00LZ7GQTG
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Citations
APA Citation (style guide)

Cathy Erway. (2015). The Food of Taiwan: Recipes from the Beautiful Island. Houghton Mifflin Harcourt.

Chicago / Turabian - Author Date Citation (style guide)

Cathy Erway. 2015. The Food of Taiwan: Recipes From the Beautiful Island. Houghton Mifflin Harcourt.

Chicago / Turabian - Humanities Citation (style guide)

Cathy Erway, The Food of Taiwan: Recipes From the Beautiful Island. Houghton Mifflin Harcourt, 2015.

MLA Citation (style guide)

Cathy Erway. The Food of Taiwan: Recipes From the Beautiful Island. Houghton Mifflin Harcourt, 2015. Web.

Note! Citation formats are based on standards as of July 2010. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
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Date Added:
Jun 12, 2018 15:26:24
Date Updated:
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OverDrive Product Record

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        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.

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The acclaimed food writer offers an insider's look at Taiwanese cooking from home-style dishes to authentic street food in "this appetizing collection" (Publisher Weekly, starred review).

While certain dishes from Taiwan are immensely popular, like steamed buns and bubble tea, much of 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, explores the rich culture, history, and culinary traditions of Taiwan—including nearly 100 recipes.

Recipes range from familiar dishes, such as Pork Belly Buns, Three Cup Chicken, and Beef Noodle Soup, to more uncommon fare, 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 as well as images of bustling city scenes, making this book just as...

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fullDescription

The acclaimed food writer offers an insider's look at Taiwanese cooking from home-style dishes to authentic street food in "this appetizing collection" (Publisher Weekly, starred review).

While certain dishes from Taiwan are immensely popular, like steamed buns and bubble tea, much of 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, explores the rich culture, history, and culinary traditions of Taiwan—including nearly 100 recipes.

Recipes range from familiar dishes, such as Pork Belly Buns, Three Cup Chicken, and Beef Noodle Soup, to more uncommon fare, 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 as well as images of bustling city scenes, making this book just as enticing to flip through as it is to cook from.

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        Starred review from February 2, 2015
        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. American born and half Taiwanese, Erway details the rich and diverse history of the country and explores the social and recreational habits of modern-day Taiwan. 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. But Erway does not shortchange on the recipe front. Taiwanese pork belly buns, steamed eggplant with garlic and chilies, and pan-fried whole fish with garlic, ginger, and scallions are just a few tempting examples from a multitude of appealing offerings from an island nearly obsessed with food. Photos of everyday people, the diverse landscape, and alluring dishes complete this engaging and delightful collection.

      • premium: True
      • source: Library Journal
      • content:

        May 1, 2015

        Erway (The Art of Eating In) introduces readers to the culture, history, and tastes of Taiwan, a small island off the eastern coast of China. The lush natural landscapes of Taiwan are well suited for agricultural crops such as sugarcane and rice, and its seashores bring in an abundance of seafood. The excellent introduction to the country's background will help readers understand ingredient choices and flavors from a cultural point of view. The book includes an abundance of pork and seafood recipes such as red braised pork belly and oysters with black bean sauce that are complimented with recipes for a variety of lighter dishes (sauteed water spinach with fermented tofu, king oyster mushrooms sauteed with ginger), condiments (pickled mustard greens relish), and sauces (tomato-based sweet and sour sauce). The sizable dessert section highlights the tropical fruit flavors native to the island. VERDICT A fabulous addition to any collection.--Claire A. Moitra, Rhode Island Sch. of Design, Providence

        Copyright 2015 Library Journal, LLC Used with permission.

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Recipes from the Beautiful Island
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