The Taiwanese Table is Food from the Isle of Formosa where Muriel and her mother Jade bring their recipes to life in this new book with over 80 recipes that are simple, balanced and fresh quality ingredients on Taiwanese cuisine. The blending of provincial cuisines in innovative ways is what gives Taiwanese food balance, intrigue and morishness. It's been 20 years since Muriel and her mother Jade opened up their successful restaurant Blue Eye Dragon, bringing their love of what they cook at home and their joy of Taiwanese cooking. Cooking, to Jade, was never just about following a recipe-it was about understanding the ingredients, the process, and most importantly, learn to appreciate the flavours of every dish. My earliest memories of great food traces back to my early school years in 1970's, when I lived with my maternal grandmother, Liu-Mei. My grandma can grow just about everything and anything and had incredible vegetable patches to rice fields. My parents opened up their very first seafood restaurant and I was spoilt to have both traditional home cooking with the freshest ingredients and of course restaurant meals at my parent's restaurant. When Mum started teaching me about the ingredients, how to select them, how to prepare them and cook the recipes form her restaurants in Taiwan I learned about how fresh ingredients was the key to great food and made with love. Recipes included in this book are some dishes my mum cooked for me over many decades and have been on the menu at their award winning restaurant for years.
