From “The Food of Taiwan” by Cathy Erway Taiwanese cuisine is a treasure trove of vibrant flavors and aromatic dishes. Among the many culinary delights
Tag: Taste Asia
From “The Food of Taiwan” by Cathy Erway The eponymous “cups” in three cup chicken denote equal parts soy sauce, sesame oil, and rice vinegar.
At Mokbar, fermentation rules. The alchemy takes place discreetly out of sight, in pots and jars in a prep kitchen reachable through a labyrinthine path
Books about the cuisine of Taiwan, in English, rarely come by. That alone would make Cathy Erway’s new book, “The Food of Taiwan,” worth exploring.
When I was growing up in Thailand, my stomach usually rumbled after a long day at elementary school. My favorite spot to grab something and