The Food of Taiwan: Recipes from the Beautiful Island

The Food of Taiwan is the first cookbook from a major U.S. publisher to explore the food culture of Taiwan—released during a time when Taiwanese food was still largely conceptualized as a subset of Chinese food in the West. We consider it one of the foundational English-language texts of Taiwanese culinary canon, paving the way in the market for other books and cookbooks on Taiwanese food to come.Cathy’s writing on Taiwanese food hasn’t stopped either. Since publishing this cookbook, Cathy has also co-written Win Son Presents: A Taiwanese American Cookbook with Josh Ku and Trigg Brown, the restaurateurs behind the acclaimed Taiwanese American restaurant Win Son._________________From the publisher:Acclaimed author Cathy Erway offers an insider's look at Taiwanese cooking—from home-style dishes to authentic street food.While certain dishes from Taiwan are immensely popular, like steamed buns and bubble tea, the cuisine still remains relatively unknown in America. In The Food of Taiwan, T