Home-style Taiwanese Cooking

Family Favourites ● Classic Street Foods ● Popular Snacks

Nonfiction, Food & Drink
Cover of the book Home-style Taiwanese Cooking by Tsung-Yun Wan, Marshall Cavendish International
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: Tsung-Yun Wan ISBN: 9789814561921
Publisher: Marshall Cavendish International Publication: April 23, 2014
Imprint: Marshall Cavendish Cuisine Language: English
Author: Tsung-Yun Wan
ISBN: 9789814561921
Publisher: Marshall Cavendish International
Publication: April 23, 2014
Imprint: Marshall Cavendish Cuisine
Language: English
Taiwan’s long and colourful history, from the indigenous tribes, to the migration of the Chinese from Southern China and the period under Japanese rule, is clearly reflected in her rich and diverse cuisine. Home-style Taiwanese Cooking by Taiwanese chef and food blogger, Tsung-Yun Wan, is a collection of Taiwanese classics, from signature dishes such as minced pork rice, beef noodles, oyster omelette and steamed minced pork with salted egg, to popular street food fare such as deep-fried prawn rolls, dragon phoenix legs, fried chicken with sweet potato fries and coffin bread. With informative headnotes that tell the stories behind the dishes, insightful cooking tips, a detailed glossary of ingredients and step-by-step photos of cooking techniques where necessary, Home-style Taiwanese Cooking will inspire home cooks to make these authentic Taiwanese dishes part of their own cooking repertoire.
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Taiwan’s long and colourful history, from the indigenous tribes, to the migration of the Chinese from Southern China and the period under Japanese rule, is clearly reflected in her rich and diverse cuisine. Home-style Taiwanese Cooking by Taiwanese chef and food blogger, Tsung-Yun Wan, is a collection of Taiwanese classics, from signature dishes such as minced pork rice, beef noodles, oyster omelette and steamed minced pork with salted egg, to popular street food fare such as deep-fried prawn rolls, dragon phoenix legs, fried chicken with sweet potato fries and coffin bread. With informative headnotes that tell the stories behind the dishes, insightful cooking tips, a detailed glossary of ingredients and step-by-step photos of cooking techniques where necessary, Home-style Taiwanese Cooking will inspire home cooks to make these authentic Taiwanese dishes part of their own cooking repertoire.

More books from Marshall Cavendish International

Cover of the book Raffles and Hastings by Tsung-Yun Wan
Cover of the book Cold Calling for Chickens by Tsung-Yun Wan
Cover of the book Bizarre Thailand by Tsung-Yun Wan
Cover of the book A Walking Tour Shanghai by Tsung-Yun Wan
Cover of the book CultureShock! Belgium by Tsung-Yun Wan
Cover of the book Digital Bank by Tsung-Yun Wan
Cover of the book Job Hunting 3.0 by Tsung-Yun Wan
Cover of the book Love, Sex and Everything in Between by Tsung-Yun Wan
Cover of the book A Walking Tour Singapore by Tsung-Yun Wan
Cover of the book A Wok Through Time by Tsung-Yun Wan
Cover of the book Dead Do Talk by Tsung-Yun Wan
Cover of the book BSS The New Rules of EQ by Tsung-Yun Wan
Cover of the book B2B by Tsung-Yun Wan
Cover of the book Picking up a Penguin's Egg Really Got me into Trouble by Tsung-Yun Wan
Cover of the book The Future of Business in Emerging Markets by Tsung-Yun Wan
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy