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2024 IACP/JULIA CHILD FOUNDATION AWARD WINNER * NAMED A BEST COOKBOOK OF 2023 BY THE NEW YORK TIMES, SAN FRANCISCO CHRONICLE, WIRED, GOOD HOUSEKEEPING, LOS ANGELES TIMES, DELISH, EPICURIOUS, and SERIOUS EATS
Taipei-based food journalist Clarissa Wei presents Made in Taiwan, a cookbook that celebrates the island nation's unique culinary identity—despite a refusal by the Chinese government to recognize its sovereignty. The expansive book contains deeply researched essays and more than 100 recipes inspired by the people who live in Taiwan today.
For generations, Taiwanese cuisine has been miscategorized under the broad umbrella term of Chinese food. Backed with historical evidence and interviews, Wei makes a case for why Taiwanese food should get its own spotlight. Made in Taiwan includes classics like Peddler Noodles, Braised Minced Pork Belly, and Three-Cup Chicken, and features authentic, never-before-seen recipes and techniques like how to make stinky tofu from scratch and broth tips from an award-winning beef noodle soup master.
Made in Taiwan is an earnest reflection of what the food is like in modern-day Taiwan from the perspective of the people who have lived there for generations. It is the story of a proud nation—a self-sufficient collective of people who continue to forge on despite unprecedented ambiguity.
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Creators
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Publisher
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Release date
September 19, 2023 -
Formats
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OverDrive Read
- ISBN: 9781982198985
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EPUB ebook
- ISBN: 9781982198985
- File size: 76622 KB
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Languages
- English
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Reviews
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June 10, 2024
Taipei-based food journalist Wei explores the cultural and culinary context of Taiwan in her first cookbook. The history of the nation is broken into six segments, each accompanied by the recipes inspired by that era. The arrival of the Dutch in the 16th century and their ousting by a Japanese-born pirate named Koxinga makes use of humble ingredients to create sweet-potato leaves stir-fry and oyster omelet. The Qing Dynasty (1683-1895) and resulting Chinese influence produce recipes such as braised minced pork belly and savory rice pudding. The arrival of the Japanese (1895-1945) leads to Taiwanese tempura, while the Nationalist China period (1945-80) inspires sesame flatbread and sticky-rice roll. The Americans (1945-90s) make an impact on Taiwanese cuisine with coffin bread, and the New Taiwanese Identity (1980-today) includes poached squid with five-flavor sauce and pineapple prawns. Detailed tips on ingredients and equipment, plus museum-worthy photographs and even more history alongside the recipes, make this cookbook stand out. VERDICT A book filled with history and culture, plus recipes as lush and beautiful as the island itself.--Whitney Bates-Gomez
Copyright 2024 Library Journal, LLC Used with permission.
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