Taste Taiwan
Textcredit: CookInn Taiwan
Cookinn Taiwan presents its first cookbook ‘TASTE TAIWAN: Recipes from Taiwanese Home Kitchens.’ The book unlocks the secrets of 67 authentic Taiwanese home-cooking recipes, including Lu Rou Fan, Gua Bao, Tea Eggs, Popcorn Chicken, Scallion Pancakes, Boba tea, and more. Vibrant photographs and engaging narratives bring the pages alive, immersing you in the heart of Taiwan’s food culture. This cookbook is your passport to Taiwanese flavors anywhere!
Chelsea Tsai
about the author and additional info and links
Chelsea Tsai Pei-chun is the founder of Cookinn Taiwan, a culinary instructor, and a cookbook author. After graduating from Le Cordon Bleu Tokyo in 2014, she dedicated herself to culinary education. She founded Cookinn Taiwan in 2018 to promote Taiwanese cuisine and published TASTE TAIWAN: Recipes from Taiwanese Home Kitchens in 2023 to share Taiwan’s flavors with the world.
Published October 2023 by
CookInn Taiwan
214 pages, numerous color illustrations, 260 x 190 mm (Paperback)
See the article on our website.
The Food of Taiwan
Textcredit: Cathy Erway
It’s not just about bubble tea.
For all that’s been said about Chinese food, relatively little has been celebrated of the food of Taiwan in the Western World. At last, a cookbook that highlights the incredible scope of delicacies enjoyed in Taiwan today. Along with authentic recipes, this book explores the unique social and environmental factors that helped inform them, and the proud cultures that have contributed to them.
read more….
Taiwan has been recognized as a stronghold of traditional arts and culture from China. But there is much more to Taiwanese cuisine— including its humble peasant foods, plentiful seafood, colorful herbs and spices, and the ways it has incorporated flavors from abroad, making them into something entirely new.
Cathy Erway (Author), Pete Lee (Photographer)
about the author and additional info and links
Cathy Erway is the author of The Art of Eating In: How I Learned to Stop Spending and Love the Stove and the blog Not Eating Out In New York.
She is the host of Heritage Radio Network’s “Eat Your Words,” and has written for publications such as Saveur, PAPER magazine, and Serious Eats. Born and raised in the New York City area by her Taiwanese mother and Chinese-speaking American father, Cathy resides in Brooklyn.
Pete Lee is a San Francisco-based filmmaker and photographer who was born and raised in Taipei. Many of his projects involve food, musicians, and stunt men. His work has been featured on Vice, Rolling Stone, MTV, and NPR.
Published March 2015 by
Houghton Mifflin Harcourt
Cathy Erway Website
The Food of Taiwan (on Facebook)
256 pages, numerous color photographs,
203 x 229 mm
Teacher Meng’s Chinese pasta (with DVD)
(Chinese Edition)
by Meng Zhaoqing
It’s easy to make buns and steamed buns!
It’s so fun to play the dough by yourself!
It’s so happy that the whole family eats pasta together!
Meng Zhaoqing makes pasta with her – handmade noodles, dumplings, steamed dumplings, soup buns, pot stickers, pies, scallion pancakes, steamed buns, buns, flower rolls, and pancakes. Practical home-cooked pasta, made at home! Natural, healthy and delicious!
With more than 60 recipes….
Meng Zhaoqing (Author)
about the author and additional info and links
Meng Zhaoqing has studied cake decoration, sugar pulling and sugar shaping techniques at the Wilton Cake Decorating School in the United States. She was a regular pastry demonstration teacher on the Eastern Television program “Food for All”. She was a part-time baking teacher in the Home Economics Department of Taipei Private Sacred Heart Girls’ High School and Taipei Private Daojiang Nursing and Home Economics Vocational School. She occasionally writes delicious articles for the Liberty Times and the United Daily News.
Teacher Meng’s works
“DIY Cake Decoration”, “Newbies Making Desserts”, “Newbies Playing with Desserts”, “Cold and Delicious Desserts”, “Teacher Meng’s Afternoon Tea”, “Teacher Meng’s 100 Handmade Cookies”, “Teacher Meng’s 100 Small Cakes”, “Teacher Meng’s 100 Breads”, “Baking Practice”, “Teacher Meng’s Chinese Noodles”, etc.
Published March 2009 by
Leaves Publishing Co., Ltd
205 pages, numerous color photographs,
190 x 260 mm