The Food of Taiwan: Recipes from the Beautiful Island
(eBook)

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Published
Houghton Mifflin Harcourt, 2015.
ISBN
9780544303300
Status
Available Online

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Format
eBook
Language
English

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Citations

APA Citation, 7th Edition (style guide)

Cathy Erway., & Cathy Erway|AUTHOR. (2015). The Food of Taiwan: Recipes from the Beautiful Island . Houghton Mifflin Harcourt.

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

Cathy Erway and Cathy Erway|AUTHOR. 2015. The Food of Taiwan: Recipes From the Beautiful Island. Houghton Mifflin Harcourt.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

Cathy Erway and Cathy Erway|AUTHOR. The Food of Taiwan: Recipes From the Beautiful Island Houghton Mifflin Harcourt, 2015.

MLA Citation, 9th Edition (style guide)

Cathy Erway, and Cathy Erway|AUTHOR. The Food of Taiwan: Recipes From the Beautiful Island Houghton Mifflin Harcourt, 2015.

Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.

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Grouped Work ID253f738c-e22c-950e-757d-fe0ce099559a-eng
Full titlefood of taiwan recipes from the beautiful island
Authorerway cathy
Grouping Categorybook
Last Update2024-03-27 21:55:45PM
Last Indexed2024-03-27 23:56:25PM

Book Cover Information

Image Sourcehoopla
First LoadedMar 21, 2024
Last UsedMar 21, 2024

Hoopla Extract Information

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    [synopsis] => 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.
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