Explore the taste and culture of Taiwan in this James Beard Award Finalist featuring never-before-seen exclusive recipes. “A vibrant, strikingly-photographed guide to the soul of Taiwan, told through food” (
Serious Eats
).
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.
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.
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.