Step into the vibrant world of Taiwanese cuisine with this award-winning cookbook that goes far beyond recipes to tell the story of an island nation's unique culinary identity. Made in Taiwan is not just a collection of dishes—it's a cultural exploration that finally gives Taiwanese food the recognition it deserves.
For too long, Taiwanese cuisine has been miscategorized under the broad umbrella of Chinese food. This cookbook changes that narrative, presenting Taiwan's distinct flavors and cooking techniques with the respect they deserve. Backed by historical evidence and personal interviews, author Clarissa Wei makes a compelling case for why Taiwanese food deserves its own spotlight in the culinary world.
What makes this cookbook special is its depth of authenticity. You'll find beloved classics like Peddler Noodles, Braised Minced Pork Belly, and Three-Cup Chicken, each presented with traditional techniques that have been passed down through generations. But the real gems are the never-before-seen recipes—including how to make stinky tofu from scratch and broth tips from an award-winning beef noodle soup master. These insider techniques will transform your home cooking and help you achieve the authentic flavors that define modern Taiwanese cuisine.
This cookbook is an earnest reflection of what food is like in contemporary Taiwan, told through the voices of the people who have lived there for generations. The essays and stories woven throughout the pages provide context and meaning, helping you understand the cultural significance behind each dish. It's a celebration of a self-sufficient collective of people who continue to forge their own culinary path despite challenges.
Whether you're cooking for family, friends, or simply exploring new flavors, Made in Taiwan offers an authentic connection to the island's proud food culture. Every recipe is a journey, and every story is an invitation to experience Taiwan through its most beloved traditions.
