Food of Taiwan: Recipes from the Beautiful Island

While certain dishes from Taiwan are immensely popular, like steamed buns and bubble tea, the cuisine still remains relatively unknown. 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 Sauteed Water Spinach with Fermented Tofu. Tantalising 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. 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.