(Hardback)

"A cookbook of fifty recipes in a compact and appealing size that combines a favorite dinner main with the ease of cooking all on one pan food writer and TASTE contributor Cathy Erway"--

(Hardback)

Giving readers an insider's look at Taiwanese cooking with almost 100 recipes for both home-style dishes and street food, this book includes recipes that 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 Omelette.