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Book review: Home-Style Taiwanese Cooking by Tsung-Yun Wan
Susan Jung
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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".
Susan Jung trained as a pastry chef and worked in hotels, restaurants and bakeries in San Francisco, New York and Hong Kong before joining the Post. She is academy chair for Hong Kong, Macau and Taiwan for the World's 50 Best Restaurants and Asia's 50 Best Restaurants.
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