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The Food of Taiwan: Recipes from the Beautiful Island, by Cathy Erway
Free Download The Food of Taiwan: Recipes from the Beautiful Island, by Cathy Erway
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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
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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.
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Product details
Hardcover: 256 pages
Publisher: Houghton Mifflin Harcourt (March 24, 2015)
Language: English
ISBN-10: 0544303016
ISBN-13: 978-0544303010
Product Dimensions:
8 x 0.9 x 9 inches
Shipping Weight: 2.1 pounds (View shipping rates and policies)
Average Customer Review:
4.4 out of 5 stars
65 customer reviews
Amazon Best Sellers Rank:
#146,789 in Books (See Top 100 in Books)
These are the types of books that I like to read and try out the regional recipes not found in restaurants. Whenever you don't travel as much but wanted to try these recipes at home are food treasures. This is the second book written by the 2nd generation that are trying to discover the heritage and food culture of the parents and grand parents.This book was simple and it was written by the author herself, Cathy Erway, a journalist and food writer, who was born in New York, and travelled across the United States and went back on trips to Taiwan to discover what is unique about her heritage. This is also filled with photographs about well known landmarks, and was looking for regional recipes from main entrees, snacks and appetizers, desserts, etcetera.In my opinion, I guess making these recipes at home is more reminiscent and memorable about the comforts of home cooking and great food. You would rarely find these regional treats in a chain restaurant and eat out.Second, another book that is written by a Fil-Australian lady had the same perspective of writing a food portrait of the dishes ranging from pantry items, sawsawans, meat and fish dishes, desserts, kakanin (rice cakes) and many other desserts and drinks commonly found in the Philippines. But that is another book- you would have to discover and bewilder the uniqueness of food portraits and culture of Filipino cuisine.It was worth it to buy either in Kindle or paperback formats.
I acquired this book recently and I am enjoying it! I am very appreciative of the author's background on the history of Taiwan from both her personal experience and research. The dishes instructions are thorough and have a brief explanation of their purpose for each. Although there are many photos of the dishes, I wish there were more but running a quick image search on google solves that. Overall wonderful book for anyone interested in learning about Taiwanese culture and cuisine!
Wow! This takes me back. As first generation and half Taiwanese myself, I was looking for a cookbook to help me make the dishes I grew up with (my mom is not the best at explaining recipes). This book does all that and more. It has a little bit of history, culture, and lots of beautiful photos. Really looking forward to making the pineapple cakes, meatball mochi and finally clear measurements for making all the sauces! The only thing I wish it had are recipes for the hot peanut drink (bedian? Made with peanuts, almonds, sugar and glutinous rice flour) and oxtail soup.
A very well written book. If this is your first time going to Taiwan, the first 40 pages and the pictures give you a very good introduction to the country about her history, culture and people. If you are a visitor just coming back from Taiwan, you can use this book to duplicate those delicious dishes you tried there. Of course you might need to fine tune it a little to suit your personal taste. I always think the most important part of a trip is to taste the local foods which is the only experience you can't gain from watching TV. This book helps people bring back that beautiful memory. For those people who are somewhat connected to Taiwan but prefer to read an English book, this book can re-establish that bond. Saying it briefly, this book is worth every penny and some more.
This beautifully photographed book contains plenty of history in the introduction, and is very thorough and eloquent in describing the unique ingredients and cookware used in Taiwanese cooking. It also provides an ample overview of many regions of Taiwan and styles of cooking in a cultural context. But as far as the recipes go for a cookbook, I did not think the measurements or methods were entirely precise and replicable. I tried over 25 of the recipes over about a month. Here is a sampling of the results:- Pineapple Tarts: Tasted fine, but there was likely too much butter in the crust... 2.5 sticks for only 12 tarts. (I have another recipe for Pineapple Tarts from a separate source that uses drastically different proportions of butter and flour, to much better results.) Upon shaping the tarts, they looked promising, but after 30 minutes in the oven, all 12 tarts had melted into each other and the “crust†was near dripping off of the baking sheet.- Meatball Mochi (Ba Wan): The filling was not flavorful enough and didn't stick together in the way it should (the main components are pork and bamboo shoots without much else). In addition, the recipe only used 2 T of the mochi mixture per meatball, resulting in an extra 3 cups of mochi mixture leftover. This could have been better proportioned to match the amount of filling, or at least a note included as to whether the mochi can be saved for later.- Three Cup Chicken: This turned out extremely salty. The second time I made it, I used 1/4 of the written 1 cup of soy sauce, for much better results. One possible explanation could be the differences in salinity of various brands of soy sauce, even if they are labeled “lightâ€. It would be helpful if specific brands/photos of condiments were suggested.- Pan-Fried Leek Buns: The filling was good and I appreciate the suggestion for Chinese leek substitutions, but the recipe does not say to pan-fry the buns on both sides... yet the photo on the cover of the book, as well as my experience, told me that they should be fried on both sides.- Pork Meat Sauce: After my Three Cup Chicken experience, I decreased the soy sauce called for in Pork Meat Sauce (prepared in a similar style with a long braising time in a soy-based sauce), and it was much more enjoyable.- Taiwanese Pork Belly Buns (Red-Braised Pork Belly and Marinated Cucumbers recipes): For the Pork Belly recipe, I found that 2 cups of water diluted the flavor of the other ingredients in the braising liquid. Next time, I would decrease the amount of water or let the liquid reduce some over the 2 hour cooking time. Marinated cucumbers were standard.- Some recipes (such as Braised Cabbage with Dried Shrimp and Shiitake Mushrooms, Fried Chicken Bites, or Sauteed King Oyster Mushrooms with Ginger) that had fewer components and employed minimal seasonings were much more successful, as I was able to easily adjust the seasoning to taste.In addition, it would be much more helpful and comforting if the photographs matched what could be achieved in the average home kitchen. Many of the photographs are from street vendors or restaurants, which doesn't accurately reflect the "homemade" or "Americanized" version of the recipe as written. I would have also benefited from photos of the process for more specialized methods such as how to shape a bun properly.This book is an excellent survey of Taiwanese cuisine – but be cautious if using it as a cookbook and only regard the recipes as a base or inspiration for your own cooking, as the recipes are lacking in thorough testing, specificity in less common ingredients, and precision in measurements. Use your cooking common sense and taste for seasoning as you go. There are a few recipes that are winners, but not enough to warrant a place for this book on my cookbook shelf.
Great place to start if you are missing the food your Grandma made for you. Overall it has all the right recipes for you to start. But you will need to make changes to make it taste the way your family makes it.
This cookbook is receiving four stars for two reasons: 1. The first 39 pages regard Taiwanese history, which is not disclosed in the ‘product description.’ 2. Every dish is NOT illustrated. Preparing such cuisine can be difficult for novices, especially, having no idea about final presentation. Otherwise, the index is thorough and the cookbook itself is good for as far as it goes...
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