Vendor
	Mohrbooks Literary Agency Sebastian Ritscher
Original language
English
Categories
Cookery / food & drink etc

MADE IN TAIWAN

Clarissa Wei

Recipes and Stories From the Island Nation

This is an in-depth exploration of the vibrant food and culture of Taiwan, including never-before-seen exclusive recipes and gorgeous photography.

Taipei-based food journalist Clarissa Wei presents Made in Taiwan, a cookbook that celebrates the island nation's unique culinary identity. 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.

Clarissa Wei is a freelance journalist based in Taipei. Born in Los Angeles but raised on the food of Taiwan, she has been writing about the cuisines and cultures of Taiwan and China for over a decade. Her writing has been published in The New York Times, The New Yorker, the Los Angeles Times, Serious Eats, and Bon Appétit. Previously, Clarissa was a senior reporter at Goldthread, a video-centric imprint of the South China Morning Post in Hong Kong, where she made over 100 videos on the foods and cultures of China, Hong Kong, and Taiwan in the span of two years. In her spare time, she tends to a subtropical food forest on the outskirts of Taipei.

Available products
Book Published 2023-09-19 by Simon Element
Book Published 2023-09-19 by Simon Element

Comments

As a food and travel writer and photographer, I appreciate a cookbook that makes me want to get on a plane... a stellar book that feels like it's written for Taiwan's inhabitants, and we North American readers have somehow just lucked upon an English-language version.

This is the story of a culture, a people, a community, a destiny, and an identity, told through recipes... alongside some of the best writing on the subject of all things Taiwanese. With Made in Taiwan, Clarissa Wei has created a true rarity: a deep dive that serves us on so many levels. Take a long swim in the superb food, clarity of exposition, exemplary storytelling, and inspiring insight. This book is a must-have for any home cook, food lover, culture geek, or curious reader.

Her new cookbook is actually so much more than just a standard cookbook: It is a love letter to Taiwan, its culture, its history, its perseverance and, of course, its cuisine.

Made in Taiwan is an excellent portrait of the island's cuisine - and a must-read for anyone interested in learning more about Taiwan.

With the same curiosity and rigor that has permeated her work as a food writer and journalist, Clarissa Wei's Made in Taiwan is a timely and deeply engrossing account of Taiwanese culinary and cultural history. As gorgeous as it is thorough, it's the most affordable trip to Taiwan you can buy!

Taiwan: Akker Publishing

To read Clarissa's work is to feel her passion, her deeply rooted identity as a Taiwanese and Asian American, and her commitment to honoring the labor and culture of the people who feed us.

Made in Taiwan captivates readers with tales and images of dishes colored with a tinge of wistfulness. Read more...

A stunning debut cookbook... Made in Taiwan is a one-of-a-kind book that's worth studying even if you don't plan to, say, spend several hours making soup dumplings. That said, more casual home cooks will find some tasty, weeknight-friendly treasures, too, like clams stir-fried with basil and sweet-savory Three-Cup Chicken. Read more...

...prepare to be enlightened by the delectable world within "Made in Taiwan. Beyond recipes, this book offers a look into Taiwan's rich history, blending the informative with the instructional. Accompanied by a stunning array of photographs, it captures the essence of Taiwanese life, showcases the dishes you'll be crafting, and provides step-by-step visuals to guide complex preparations in your kitchen.

Clarissa has artfully woven food reporting with heartfelt storytelling, creating a truly special book on an important topic. In Made in Taiwan, she has given us the Taiwanese story to ponder, savor, and, ultimately, experience through cooking.

MADE IN TAIWAN is named a Best Cookbook of Fall 2023 by Bon Appetit, Wired, Forbes, Food & Wine, New York Magazine, Eater, Tasting Table, The Los Angeles Times, The San Francisco Chronicle, Epicurious and more!

Made in Taiwan is a cookbook with a mission... researched, written, and photographed on the island of Taiwan, by an entirely Taiwanese team... impressive. Read more...

Made in Taiwan is a tour de force. Clarissa Wei's storytelling and photography are dazzling, her recipes irresistible. This magnificent, heartfelt book is essential to any Asian culinary library.

Food journalist Clarissa Wei dives deep into Taiwanese cooking and its intricacies in this comprehensive book.

Clarissa Wei writes about Taiwanese cuisine from a particularly interesting perspective... Made in Taiwan explores the island's identity movement through recipes from both home cooks and chefs around the country, with a careful approach to preserve the tastes, textures and intent of original dishes - whether scallion pancakes from a former air force soldier stationed on Kinmen at the height of the Chinese Civil War or minced pork belly from a rapper and chef in Tainan. Read more...

This book is a timely, joyful rewriting of the Taiwanese story, at a time when this island's very identity hangs in the balance. Clarissa's fascinating journalistic insights are matched by her great efforts to deconstruct recipes passed down through generations. It's a book that I'll keep on my kitchen shelf and look forward to referring to many, many times over the years.