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Susan Jung

Home-Style Taiwanese Cooking
	By Tsung-Yun Wan
 
Many food bloggers dream their writing will lead to fame and fortune: a television cooking programme (very rare), a book deal or a column in a newspaper.
Tsung-Yun Wan hasn't really achieved fame and fortune (yet), but she did get a book deal.
Home-Style Taiwanese Cooking came about as a result of somebody at publishing house Marshall Cavendish noticing her blog,  Egg Wan's Food Odyssey (eggwansfoododyssey.com) and offering her a book deal (we all wish it was that easy!).
In the book, Wan writes that when she moved to Edinburgh, in Scotland, "… finding authentic Taiwanese food in the UK … was practically impossible. So, in 2009, I started my food blog … to share recipes with people from all over the world who have tasted and loved Taiwanese cuisine, and with other Taiwanese who live abroad like me and miss the incredible food of Taiwan".
Anyone who's ever been to Taiwan for the food knows what dishes they're going to be eating: beef noodle soup, oyster omelette, three-cup chicken, fried chicken - and there are recipes for these (although, sadly, nothing about one of my favourites, salted dou jiang [soybean milk], which is eaten for breakfast).
Wan shows off the depth and breadth of Taiwanese cuisine, which has many cultural influences, including Chinese, Japanese, Korean and Portuguese. There are recipes for "tiger bites pig" (steamed buns stuffed with braised pork belly); fried pork chops; stir-fried beef with Taiwanese-style kimchi; boiled chicken with spicy ginger-garlic dip; stir-fried oysters and tofu with black bean sauce; pickled pineapple and bitter gourd chicken soup; salmon, tofu and miso soup; and deep-fried sweet potato balls.
 


Book review: Home-Style Taiwanese Cooking by Tsung-Yun Wan

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Many food bloggers dream their writing will lead to fame and fortune: a television cooking programme (very rare), a book deal or a column in a newspaper.
