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, by Cathy Erway
Ebook Download , by Cathy Erway
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Product details
File Size: 72840 KB
Print Length: 256 pages
Publisher: Houghton Mifflin Harcourt (March 24, 2015)
Publication Date: March 24, 2015
Sold by: Amazon Digital Services LLC
Language: English
ASIN: B00LZ7GQTG
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Amazon Best Sellers Rank:
#435,537 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
I acquired this book recently and I am enjoying it! I am very appreciative of the author's background on the history of Taiwan from both her personal experience and research. The dishes instructions are thorough and have a brief explanation of their purpose for each. Although there are many photos of the dishes, I wish there were more but running a quick image search on google solves that. Overall wonderful book for anyone interested in learning about Taiwanese culture and cuisine!
Wow! This takes me back. As first generation and half Taiwanese myself, I was looking for a cookbook to help me make the dishes I grew up with (my mom is not the best at explaining recipes). This book does all that and more. It has a little bit of history, culture, and lots of beautiful photos. Really looking forward to making the pineapple cakes, meatball mochi and finally clear measurements for making all the sauces! The only thing I wish it had are recipes for the hot peanut drink (bedian? Made with peanuts, almonds, sugar and glutinous rice flour) and oxtail soup.
A very well written book. If this is your first time going to Taiwan, the first 40 pages and the pictures give you a very good introduction to the country about her history, culture and people. If you are a visitor just coming back from Taiwan, you can use this book to duplicate those delicious dishes you tried there. Of course you might need to fine tune it a little to suit your personal taste. I always think the most important part of a trip is to taste the local foods which is the only experience you can't gain from watching TV. This book helps people bring back that beautiful memory. For those people who are somewhat connected to Taiwan but prefer to read an English book, this book can re-establish that bond. Saying it briefly, this book is worth every penny and some more.
This beautifully photographed book contains plenty of history in the introduction, and is very thorough and eloquent in describing the unique ingredients and cookware used in Taiwanese cooking. It also provides an ample overview of many regions of Taiwan and styles of cooking in a cultural context. But as far as the recipes go for a cookbook, I did not think the measurements or methods were entirely precise and replicable. I tried over 25 of the recipes over about a month. Here is a sampling of the results:- Pineapple Tarts: Tasted fine, but there was likely too much butter in the crust... 2.5 sticks for only 12 tarts. (I have another recipe for Pineapple Tarts from a separate source that uses drastically different proportions of butter and flour, to much better results.) Upon shaping the tarts, they looked promising, but after 30 minutes in the oven, all 12 tarts had melted into each other and the “crust†was near dripping off of the baking sheet.- Meatball Mochi (Ba Wan): The filling was not flavorful enough and didn't stick together in the way it should (the main components are pork and bamboo shoots without much else). In addition, the recipe only used 2 T of the mochi mixture per meatball, resulting in an extra 3 cups of mochi mixture leftover. This could have been better proportioned to match the amount of filling, or at least a note included as to whether the mochi can be saved for later.- Three Cup Chicken: This turned out extremely salty. The second time I made it, I used 1/4 of the written 1 cup of soy sauce, for much better results. One possible explanation could be the differences in salinity of various brands of soy sauce, even if they are labeled “lightâ€. It would be helpful if specific brands/photos of condiments were suggested.- Pan-Fried Leek Buns: The filling was good and I appreciate the suggestion for Chinese leek substitutions, but the recipe does not say to pan-fry the buns on both sides... yet the photo on the cover of the book, as well as my experience, told me that they should be fried on both sides.- Pork Meat Sauce: After my Three Cup Chicken experience, I decreased the soy sauce called for in Pork Meat Sauce (prepared in a similar style with a long braising time in a soy-based sauce), and it was much more enjoyable.- Taiwanese Pork Belly Buns (Red-Braised Pork Belly and Marinated Cucumbers recipes): For the Pork Belly recipe, I found that 2 cups of water diluted the flavor of the other ingredients in the braising liquid. Next time, I would decrease the amount of water or let the liquid reduce some over the 2 hour cooking time. Marinated cucumbers were standard.- Some recipes (such as Braised Cabbage with Dried Shrimp and Shiitake Mushrooms, Fried Chicken Bites, or Sauteed King Oyster Mushrooms with Ginger) that had fewer components and employed minimal seasonings were much more successful, as I was able to easily adjust the seasoning to taste.In addition, it would be much more helpful and comforting if the photographs matched what could be achieved in the average home kitchen. Many of the photographs are from street vendors or restaurants, which doesn't accurately reflect the "homemade" or "Americanized" version of the recipe as written. I would have also benefited from photos of the process for more specialized methods such as how to shape a bun properly.This book is an excellent survey of Taiwanese cuisine – but be cautious if using it as a cookbook and only regard the recipes as a base or inspiration for your own cooking, as the recipes are lacking in thorough testing, specificity in less common ingredients, and precision in measurements. Use your cooking common sense and taste for seasoning as you go. There are a few recipes that are winners, but not enough to warrant a place for this book on my cookbook shelf.
Great place to start if you are missing the food your Grandma made for you. Overall it has all the right recipes for you to start. But you will need to make changes to make it taste the way your family makes it.
This cookbook is receiving four stars for two reasons: 1. The first 39 pages regard Taiwanese history, which is not disclosed in the ‘product description.’ 2. Every dish is NOT illustrated. Preparing such cuisine can be difficult for novices, especially, having no idea about final presentation. Otherwise, the index is thorough and the cookbook itself is good for as far as it goes...
A very nice cookbook with the culture and history of Taiwan. Diverse coverage of types of food and great photos with food prep details. Love it to be a great gift!!! However, coming in with defective cover though :(
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