The Food of Taiwan is the first cookbook from a major U.S. publisher to explore the food culture of Taiwan—released during a time when Taiwanese food was still largely conceptualized as a subset of Chinese food in the West. We consider it one of the foundational English-language texts of Taiwanese culinary canon, paving the way in the market for other books and cookbooks on Taiwanese food to come.
Cathy’s writing on Taiwanese food hasn’t stopped either. Since publishing this cookbook, Cathy has also co-written Win Son Presents: A Taiwanese American Cookbook with Josh Ku and Trigg Brown, the restaurateurs behind the acclaimed Taiwanese American restaurant Win Son.
From the publisher:
Acclaimed author Cathy Erway offers an insider's look at Taiwanese cooking—from home-style dishes to authentic street food.
While certain dishes from Taiwan are immensely popular, like steamed buns and bubble tea, the cuisine still remains relatively unknown in America. In The Food of Taiwan, Taiwanese-American Cathy Erway, the acclaimed blogger and author of The Art of Eating In, gives readers an insider’s look at Taiwanese cooking with almost 100 recipes for both home-style dishes and street food. Recipes range from the familiar, such as Pork Belly Buns, Three Cup Chicken, and Beef Noodle Soup, to the exotic, like the Stuffed Bitter Melon, Oyster Noodle Soup, and Dried Radish Omelet. Tantalizing food photographs intersperse with beautiful shots of Taiwan’s coasts, mountains, and farms and gritty photos of bustling city scenes, making this book just as enticing to flip through as it is to cook from.
About the Author
Cathy Erway is a James Beard Award-winning freelance food writer with bylines in The New York Times, TASTE, Food & Wine, Eater, Grub Street and more. She started blogging about home cooking in 2006 at Not Eating Out In New York
; the project inspired the memoir, The Art of Eating In: How I Learned to Stop Spending and Love the Stove
. Her next book, The Food of Taiwan: Recipes From the Beautiful Island
, explores the cuisine of her mother’s homeland. She then wrote Sheet Pan Chicken: 50 Simple and Satisfying Ways to Cook Dinner
—for more insight into its chicken-y themes, check out her IACP award-winning column, Know Your Chicken
. Her latest book is co-written with the restaurateurs of Win Son, a Taiwanese American restaurant in Brooklyn, titled Win Son Presents: A Taiwanese American Cookbook
Cathy is the host of the podcast Self Evident
, which delves into the Asian American experience through community storytelling. Previously, she hosted the Heritage Radio Network podcast, Eat Your Words
, for 12 years and hosted the Gimlet Creative-produced Why We Eat What We Eat
, which received the IACP award for Podcast or Radio Show in 2018. She received the James Beard Award for Journalism in the Home Cooking category in 2019. In 2021, she received the IACP Award for Recipe-Focused Column. In 2023, her column Shelve It
was nominated for a James Beard Award for Journalism in Columns & Newsletters.
Cathy is a part-time professor at Boston University’s School of Gastronomy and Food Studies, where she teaches Food Writing for the Media. In addition to food writing, Cathy is an experienced advertising copywriter and is a Creative Director of Copy at Saatchi & Saatchi. She lives in New York City with her husband and dog.
About the Publisher
Harvest believes in the inspiring power of books to change lives and help readers thrive in all seasons of life. With books from top restaurant chefs, established lifestyle brands, health and wellness influencers, inspirational leaders, medical doctors and researchers, Harvest's mission is to publish diverse perspectives to help make life better for readers.
Specifications and Dimensions
Publish Date: March 24, 2015
Publisher: Harvest Publications
256 pages, Hardcover
by Cathy Erway
Dimensions: 9.1” L x 8.3” W x 0.8” H
Weight: 1.9 lbs