Home-Style Taiwanese Cooking - Tsung Yun Wan - 2015

161 Pages·2015·22.32 MB·English

Ts u ng–Yu n Wa n
Ts u ng–Yu n Wa n

H O M E
H O M E - S T Y L E
S T Y L E

FA M I LY FAV O U R I T E S
FA M I LY FAV O U R I T E S • C L A S S I C S T R E E T F O O D S
C L A S S I C S T R E E T F O O D S • P O P U L A R S N A C K S
P O P U L A R S N A C K S
TAI
TAIWANESE COOKING
ANESE COOKING

Taiwan’s rich and diverse cuisine, rooted in its long and colourful history,
assimilates influences from the indigenous tribes, the Southern Chinese and the
Japanese. Home-style Taiwanese Cooking by Taiwanese chef and food blogger,
Tsung-Yun Wan, is a collection of Taiwanese classics, from signature dishes such
as minced pork rice, beef noodles, oyster omelette and steamed minced pork with
salted egg, to popular street food fare such as deep-fried prawn rolls, dragon
phoenix legs, fried chicken with sweet potato fries and coffin bread.
With informative headnotes that tell the stories behind the dishes, insightful
cooking tips, a detailed glossary of ingredients and step-by-step photos of cooking
techniques where necessary, Home-style Taiwanese Cooking will inspire home cooks
to make these authentic Taiwanese dishes part of their own cooking repertoire.

Marshall Cavendish
Cuisine

COOKERY

ISBN 978-981-4516-36-5
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Tsung–Yun Wan
TAI
TAIWANESE COOKING
ANESE COOKING
H O M E
H O M E-S TY L E
S TY L E

Tsung-Yun Wan was born and
raised in Taiwan. She was greatly
in� uenced by her grandparents
who were excellent cooks, and
this inspired her to train as a
chef in one of the top culinary
schools there. She then moved to
Edinburgh, Scotland, where she
worked at a famous restaurant in
the city until she got married and
had her � rst child.

Today, Tsung-Yun Wan is based
in Edinburgh where she runs
cooking classes and also pursues
her passion as an illustrator. Her
lively and colourful illustrations
pepper this book. Despite her
work commitments, she makes
time to cook wholesome, hearty
meals for her family and shares
the food of Taiwan on her blog,
Egg Wan’s Food Odyssey. This is
Tsung-Yun Wan’s � rst cookbook.

Also available from
Marshall Cavendish

ISBN 978-981-4484-22-0

ISBN 978-981-432-853-1

ISBN 978-981-261-651-7

ISBN 978-981-4398-38-1

ISBN 978-981-261-321-9
ISBN 978-981-4516-11-2

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HOME
HOME-STYLE
STYLE

TAIWANESE COOKING
TAIWANESE COOKING

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H O M E
H O M E - S T Y L E
S T Y L E

FA M I LY FAV O U R I T E S
FA M I LY FAV O U R I T E S • C L A S S I C S T R E E T F O O D S
C L A S S I C S T R E E T F O O D S • P O P U L A R S N A C K S
TAI
TAIWANESE COOKING
ANESE COOKING

TS UNG–YUN WA N

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Editor: Lydia Leong
Designer: Adithi Khandadi
Photographer: Chris Radley of Chris Radley Photography (chrisradleyphotography.com)
Illustrator: Liv Wan of Liv Wan Illustration (livwanillustration.com)

Copyright © 2014 Marshall Cavendish International (Asia) Private Limited

Published by Marshall Cavendish Cuisine
An imprint of Marshall Cavendish International

All rights reserved

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