Chinese Cuisine: Taiwanese Style (Paperback)

~ Lee-Hwa Lin (Author), Wei-Chuan Publishing (Author)

Editorial Reviews

Product Description

Taiwanese cooking features light, natural flavors with an emphasis on seafood. This new easy-to-use cookbook tells how to prepare this delicate regional far e and includes detailed instructions on carving and slicing, the use of seasonings, and various cooking methods. Full-color photographs throughout.

Language Notes

Text: Chinese, English

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Product Details

• Paperback: 120 pages
• Publisher: Wei-Chuan Publishing; Chu ban edition (August 1991)
• Language: English
• ISBN-10: 0941676250
• ISBN-13: 978-0941676250
• Product Dimensions: 10.2 x 7.2 x 0.4 inches
• Shipping Weight: 14.4 ounces (View shipping rates and policies)
• Average Customer Review: 4.4 out of 5 stars  See all reviews (8 customer reviews)
• Amazon.com Sales Rank: #55,971 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

15 of 15 people found the following review helpful:

5.0 out of 5 stars Authentic Taiwanese Recipes, January 4, 2005

By	L. Cornish "Gourmet Aficionado" (Memphis, TN USA) - See all my reviews (REAL NAME)

Amazon Verified Purchase

I love this cookbook! I'm Taiwanese American and was raised in the US. I thought my mother made up these dishes growing up, but in fact they are classic Taiwanese dishes. I have recently moved from the west coast to the mid-south and missed these dishes very much. I was so ecstatic to find recipes I remember so fondly as a child. Taiwanese cooking is different than Chinese cooking. It relies more on seafood and natural flavors. The recipes are also very easy to make.

15 of 15 people found the following review helpful:

5.0 out of 5 stars Delicious, authentic recipes that take me home to Taiwan, July 25, 2001

By A Customer

This is one of my favorite cookbooks of all time! Like all the Chinese cookbooks published by Wei-chuan, it is a treasury of absolutely authentic, delicious recipes. The recipes are well-written and clear, and they are accompanied by beautiful photographs of not only the finished dish but also the various steps in the preparation or cooking. Most importantly, the recipes let me recreate faithfully the foods of my homeland. I have made about half the dishes presented in this book, and all have been utterly delectable, make-again successes. This book is, moreover, a great addition to any library of Chinese cookbooks, since it presents the distinctive cuisine of the island of Taiwan, with its characteristic emphasis on local seafoods; use of varieties of rice, including rice flours and rice noodles; the influence of Japanese cuisine from 50 years of Japanese colonialism; and the influence of aboriginal foodways. This is, like all the Wei-chuan cookbooks, one of the best Chinese cookbooks available in the English language and a must-have for serious lovers of Chinese cuisine!

14 of 14 people found the following review helpful:

5.0 out of 5 stars A Wonderful Introduction To The Field of Taiwanese Cuisine, March 20, 2005

By	Ciaoverona (Boston, MA) - See all my reviews

I was born and raised in Taiwan. Wei-Chuan was a household name like Kraft Food is here in America. It is as difficult for non-Chinese to diffrentiate Taiwanese cuisine as it is to find a authentic Taiwanese restaurant here in the US. Finding this cookbook not only cures my homesick, but also shows my husband (an italian, with whom, from time to time, I still argue over who invented pasta.)and friends the art and taste of Taiwanese dishes. My husband says that he will refuse to eat out at local Chinese restaurants if I keep making the dishes in the book. Oh by the way, if you have the book, definitely try the "Leek Turnovers". I grew up eating them, totally savory.