Best Taiwanese Cookbooks

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Taiwanese cuisine combines elements from various cultures, including Chinese, Japanese, Hakka, Aboriginal, and Southeast Asian. It is characterized by its bold flavors, fresh ingredients, and inventive cooking techniques. Taiwanese cuisine showcases a wide range of dishes, from comforting street food like beef noodle soup and oyster omelet to classic favorites like braised pork rice (with a must-try recipe of ours here) and pineapple cake. As any avid foodie or fan of Taiwan’s food will know, it offers a balance of savory, sweet, and tangy flavors that captivate the taste buds and reflect Taiwan’s rich cultural heritage. There’s no better guide to the nation’s amazing cuisine than a good book and we’ve got the best Taiwanese cookbooks in circulation coming up. 

Key Takeaways

The Top 10 Best Taiwanese Cookbooks

Discover the ultimate culinary treasures from Taiwan with our collection of the top 11 best Taiwanese cookbooks. This curated collection showcases the most exceptional and mouth watering cookbooks that delve into the rich flavors and cultural traditions of Taiwanese cuisine, offering a delectable journey for food enthusiasts and aspiring home cooks alike.For those looking for a snack that suits all mealtimes and a titbit inbetween, be sure to try out our simple Taiwanese taro balls – you’ll be coming back for more. 

First Generation: Recipes from My Taiwanese-American Home [A Cookbook] by Frankie Gaw

  • Total Pages: 224
  • Total Recipes: 80
  • Recipes Preview: Peddler Noodles, Three Cup Squid, Taiwanese Beef Noodle Soup
  • The Best Recipe We Wanted To Try: Hakka Stir-Fry
  • Affordability: Moderate

First Generation: Recipes from My Taiwanese-American Home is more than just a cookbook. It is a memoir, a celebration, and a love letter to Taiwanese-American cuisine. The author shares a collection of delicious no-fail recipes that defined his childhood as a first-generation Taiwanese American. There are also heartwarming stories of his family, identity, and his journey of self-discovery through food that at the same time build a sincere interest and understanding of Taiwanese cuisine. 

The recipes are divided into six chapters namely basics, breakfast, snacks and small bites, noodles & rice, mains, and sweets. Each chapter features dishes that showcase the fusion of Taiwanese and American flavor. Every last recipe is easy to follow, with step-by-step photos and illustrations to guide you along the way. The book also includes tips on sourcing ingredients, pantry staples, and equipment. First Generation: Recipes from My Taiwanese-American Home is a must-have for anyone who loves Taiwanese food or wants to learn more about it.

About The Author: Frankie Gaw is a Taiwanese-American chef and cookbook author based in California. The former designer and founder of the ever-popular food blog, Little Fat Boy, is a master of what many would refer to as Asian grandma cooking – homestyle cuisine at its best. 

Win Son Presents a Taiwanese American Cookbook by Josh Ku, Trigg Brown, et al.

  • Total Pages: 256
  • Total Recipes: 75
  • Recipes Preview: Scallion Pancake Beef Rolls, Taiwanese Fried Chicken, Sesame Noodles with Cucumbers and Peanuts
  • The Best Recipe We Wanted To Try: Lu Rou Fan (Braised Pork Rice)
  • Affordability: Moderate

If you are looking for a cookbook that celebrates the diversity, complexity and creativity of Taiwanese-American cuisine, look no further than Win Son Presents a Taiwanese American Cookbook. The authors, who run the popular Win Son restaurant and bakery in Brooklyn, share their passion and expertise for this often misunderstood and underappreciated cuisine. Anyone familiar with the acclaimed establishment will snap up this book in a hurry, and everyone else is strongly suggested to give it a look. Most of the recipes feature inventive twists that enliven and elevate the flavor profile of beloved Taiwanese classics. 

The recipes couldn’t be easier to follow and the accompanying food photography is mouthwatering to say the least. Win Son Presents a Taiwanese American Cookbook is a stunning publication that not only details amazing food, but also the stories, insights and history behind Taiwanese food and culture. All core influences such as those of China, Japan, Southeast Asia and the US on Taiwanese cuisine is briefly explored while tips on everything from cooking techniques and serving suggestions to sourcing ingredients are thoughtfully supplied throughout. Whether you are new to Taiwanese food or a longtime fan, you are sure to find countless recipes that will wow you. 

About The Author: Josh Ku, the co-owner of Win Son and Win Son Bakery in Brooklyn, New York, is a passionate restaurateur dedicated to showcasing Taiwanese American cuisine. Born in Queens to parents from southern Taiwan, he developed a deep appreciation for his mother’s home cooking, which inspired his culinary journey. 

The Food Of Taiwan: Recipes from the Beautiful Island by Cathy Erway

  • Total Pages: 256
  • Total Recipes: 100
  • Recipes Preview: Beef Noodle Soup, Pork Belly Buns, Oyster Omelet
  • The Best Recipe We Wanted To Try: Stir-Fried Water Spinach with Fermented Tofu
  • Affordability: Moderate

The Food Of Taiwan: Recipes from the Beautiful Island is a captivating and informative cookbook that showcases the diversity and richness of Taiwanese cuisine. The author shares her personal stories and insights into the history, culture and flavors of her ancestral homeland while supplying recipes for a wide range of home-style meals and popular Taiwanese street food. The majority of the tasty dishes featured boast intense richness and exceptional depth of flavor so keep this great cookbook in mind if you favor bold, indulgent food.  

Not only are the recipes straightforward for cooks of all skill levels, but there are helpful tips and variations supplied for each. There’s also a glossary of Taiwanese ingredients and a list of reputable sources for those located in the US.  It’s one of the best beginner books around, with ample diversity to inspire the best of chefs. There’s not much one can do to elevate the recipes featured in The Food Of Taiwan, and that’s exactly what home cooks want – perfect, approachable restaurant-quality meals. 

About The Author: Trigg Brown, the talented chef and co-owner of Win Son and Win Son Bakery, brings his passion for Taiwanese American cuisine to the heart of Brooklyn. Hailing from Virginia, Trigg honed his culinary skills under the mentorship of Taiwanese American chef Erik Bruner-Yang before opening his world famous establishment with Josh Ku in 2016.

Taiwanese Cookbook: Discover Traditional Taiwanese Recipes, Street Food Delights, and Modern Fusion Cuisine by Tricia Monroe

  • Total Pages: 108
  • Total Recipes: 50
  • Recipes Preview: Scallion Pancakes, Danzai Noodles, Crispy Salt and Pepper Chicken
  • The Best Recipe We Wanted To Try: Braised Pork Knuckle with Soy Sauce Eggs
  • Affordability: Low

Taiwanese Cookbook: Discover Traditional Taiwanese Recipes, Street Food Delights, and Modern Fusion Cuisine is an exceptional culinary guide and treasure trove of authentic recipes, carefully curated to showcase the rich gastronomic heritage of Taiwan. From classic dishes that have stood the test of time to innovative fusion creations, this cookbook caters to a wide range of tastes and preferences. Each recipe is meticulously detailed, providing clear instructions and ingredient lists that ensure successful results. What sets this book apart is its emphasis on traditional Taiwanese ingredients and cooking techniques. While concise in its presentation of recipe components and methodology, the incorporation and focus authenticity is superb. 

The photography in this fantastic cookbook is nothing short of breathtaking, capturing the beauty and artistry of Taiwanese dishes. The visuals not only serve as a visual guide for aspiring cooks but also ignite a sense of wanderlust, transporting readers to the bustling night markets and vibrant food stalls of Taiwan. It’s this caliber of publication quality that makes the Taiwanese Cookbook a joy to page through. Whether you want to learn more about Taiwan or its cuisine, or are looking for a go-to guide to learning how to cook the country’s food, you’re sure to be captivated. 

About The Author: Cathy Erway is a prominent writer, cookbook author, and authority on Taiwanese cuisine. As the host of the podcast Self Evident, she delves into Asian American stories, exploring culture, food, and identity. Cathy’s extensive writing portfolio includes contributions to esteemed publications such as Saveur, Food & Wine, and The New York Times.  With a strong foundation in traditional techniques and a flair for innovative flavors, Trigg’s culinary journey has taken him from fine dining establishments to the vibrant and beloved Win Son restaurants.

Made in Taiwan: Recipes and Stories from the Island Nation (A Cookbook) by Clarissa Wei

  • Total Pages: 272
  • Total Recipes: 100
  • Recipes Preview: Minced Pork Rice, Turnip Cake, Steamed Pork Buns
  • The Best Recipe We Wanted To Try: Red Bean Wheel Cake
  • Affordability: Moderate

Made in Taiwan: Recipes and Stories from the Island Nation is one of the most comprehensive guides to Taiwanese cuisine in circulation. It’s a cookbook that couldn’t be more highly recommended to anyone who wants a current understanding and conceptualization of Taiwan’s food and food culture. Cooks will learn how to make all the country’s most popular food and fundamental components of cuisine (like stinky tofu and bone broth) from scratch. Helpful notes accompany each recipe, offering insight that’s sure to make cooking each meal easier while also elevating the results at the same time.

Unlike some discourses that explain the basics of making each meal, Made in Taiwan presents interesting insight granting context into why flavors combine in the ways that they do, and logic that helps one grasp the reasoning behind traditional Taiwanese culinary methodology. Readers learn not only what to do but why they’re doing things in that way. Yet, it is not only a cookbook, but also a cultural guide and a personal memoir featuring stunning photographs of Taiwan’s landscapes, markets, people and dishes, as well as deeply researched essays into Taiwanese food and food culture. This is a cookbook that celebrates Taiwan in every way. 

About The Author: Tricia Monroe, an acclaimed food writer and cookbook author, has immersed herself in the culinary world of Asia, particularly Taiwan. With extensive travels across the region, she has honed her skills under the guidance of local chefs and home cooks. Currently based in the food-loving city of San Francisco, she continues to inspire and delight through her work.

Myers+chang At Home: Recipes from the Beloved Boston Eatery by Joanne Chang and Karen Akunowicz 

  • Total Pages: 441
  • Total Recipes: Unspecified
  • Recipes Preview: Dan Dan Noodle Salad, Triple Pork Mushu Stir-fry, Grilled Corn with Spicy Sriracha Butter
  • The Best Recipe We Wanted To Try: Hakka Eggplant
  • Affordability: Very Low

Myers+Chang At Home: Recipes from the Beloved Boston Eatery is an exceptional cookbook that brings the vibrant and eclectic flavors of the popular Boston restaurant into the comfort of your own kitchen. Suitable for adventurous home cooks and fans of Myers+Chang alike, the cookbook offers a vast array of tantalizing recipes across various categories. From tantalizing appetizers and refreshing salads to hearty soups and flavorful stir-fries, from mouthwatering noodle and rice dishes to indulgent desserts and creative cocktails, the book covers an extremely wide culinary spectrum suited to all tastes. Myers+Chang At Home captures the essence of the beloved restaurant wonderfully, making it almost a must-buy for any fan of Taiwanese cuisine. 

The recipes in Myers+Chang At Home are not only authentic and bursting with flavor, but also thoughtfully designed to be approachable and adaptable for all skill levels. Furthermore, the authors thoughtfully cater to different dietary preferences, offering a selection of vegetarian, vegan, gluten-free, and dairy-free options.Beyond the recipes themselves, the cookbook is thoughtfully organized, featuring clear instructions and precise measurements. The authors provide invaluable tips and suggestions, guiding readers on preparation, presentation, and offering alternative options to suit personal preferences. Moreover, the book imparts valuable knowledge on creating homemade sauces, marinades, dressings, and condiments, as well as exploring various ingredients, techniques, and equipment. It goes beyond mere recipe collection, offering insights on menu planning, table setting, drink pairings, and hosting memorable gatherings.

About The Author: Joanne Chang and Karen Akunowicz are acclaimed chefs and co-authors of the cookbook Myers+Chang At Home: Recipes from the Beloved Boston Eatery. Joanne is the chef and owner of Flour Bakery + Cafe, known for its pastries, while Karen is the chef and proprietor of Fox & the Knife, an Italian restaurant. With culinary backgrounds spanning Asian, Italian, and French cuisines, they collaborated on the cookbook, combining their expertise to create innovative and flavorful recipes inspired by Chinese, Taiwanese, Thai, and Vietnamese flavors. 

  • Total Pages: 144
  • Total Recipes: 60
  • Recipes Preview: Lap Cheong Corn Dogs, Honey-Mustard Glazed Taiwanese Popcorn Chicken, Stir-Fried Rice Cakes With Bolognese
  • The Best Recipe We Wanted To Try: Bao Egg and Soy Glazed Bacon Sandwich
  • Affordability: Very Low

Home-Style Taiwanese Cooking: Family Favourites • Classic Street Foods • Popular Snacks, authored by Liv Wan, is an extraordinary culinary masterpiece that delves deep into the heart of Taiwanese home cooking. This remarkable cookbook offers a comprehensive collection of traditional Taiwanese recipes, passed down through generations, providing readers with an authentic taste of Taiwan’s rich culinary heritage. The author’s meticulous attention to detail shines through in each recipe, ensuring that readers can recreate the beloved flavors of Taiwan in their own kitchens. Between the chapters of one-dish meals, meat, poultry & eggs, fish & seafood, soups, vegetables & tofu, snacks & desserts and recipes for basic stocks, a complete range of Taiwan’s most popular food is featured. 

Although a valuable asset to most cooks, readers should keep in mind that Home-Style Taiwanese Cooking is a very short read that features straightforward, concise recipes free from elaborate explanations and depictions. This means that even though the recipes are easy to perfect, beginners may find the info that they need to grasp Taiwanese cuisine lacking. There’s no history, no photographic step-by-step’s to techniques and the like – just core recipes showcasing national cuisine that come out great without needing to innovate. 

About The Author: Clarissa Wei is a distinguished journalist and food writer with an impressive portfolio including The New York Times, Eater, and Vice showcasing her expertise in Asian culinary traditions. As the founder of The Thousand Miles, she captures the captivating stories and flavors of rural China. Born in Los Angeles and now residing in Taipei, Clarissa brings a unique perspective to the exploration of Taiwanese food.

Taiwanese Recipes Cookbook: Easy and Tasty Recipes from Taiwan by Cris Reyes and Jon Sterling

  • Total Pages: 63
  • Total Recipes: Unspecified
  • Recipes Preview: Taiwanese Cold Noodles (Liang Mian), Spinach Stir-Fry With Garlic, Fruit Shaved Ice (Baobing)
  • The Best Recipe We Wanted To Try: Sticky Rice Dumplings (Zong Zi)
  • Affordability: Moderate

Taiwanese Recipes Cookbook: Easy and Tasty Recipes from Taiwan is an essential cookbook for all fans and foodies that pays meticulous attention to detail as it explores the unique flavors, ingredients, and cooking techniques that define Taiwanese cooking. Breakfasts & snacks, main courses, meat, poultry, seafood and vegetarian dishes, and desserts are given dedicated focus. Despite the clear-cut, straightforward nature  of the recipes, each cultural reference rings clear such as the cuisine’s emphasis on seafood, delicate flavors, and the skillful use of bold, rich ingredients.

In addition to the recipes, historical and cultural context is provided throughout, enriching readers’ understanding of the origins and significance of the dishes. The book is well-organized, with clear instructions and measurements, although given the insight assumed, it is better suited to experienced cooks. The author offers helpful tips and variations to cater to different tastes and preferences, encouraging experimentation and creativity in the kitchen.

About The Authors: Cris Reyes and Jon Sterling are a dynamic duo of cookbook authors and editors who delve into the diverse flavors and cultures of Asian cuisine. With a background in social work and education, Cris Reyes brings his culinary expertise to the table after training at the Culinary Institute of America. Jon Sterling, with a journalism and publishing background, has honed his editorial skills in the realm of cookbook creation.

  • Total Pages: 63
  • Total Recipes: Unspecified
  • Recipes Preview: Taiwanese Cold Noodles (Liang Mian), Spinach Stir-Fry With Garlic, Fruit Shaved Ice (Baobing)
  • The Best Recipe We Wanted To Try: Sticky Rice Dumplings (Zong Zi)
  • Affordability: Moderate

THE TAIWAN COOKBOOK: Dietary Guide On The Most Popular And Delicious Taiwan Recipes Includes Meal Prep And Lots More is a culinary treasure that unlocks the flavors and secrets of Taiwan’s vibrant cuisine and cultural heritage. With over 50 meticulously crafted recipes, this cookbook takes you on a gastronomic journey through Taiwan’s diverse culinary landscape. From delectable seafood delicacies to farm-fresh vegetables, aromatic fruits, comforting rice, and tantalizing noodles, each recipe showcases the vibrant flavors and fresh ingredients that define Taiwanese cooking. The cookbook acts as a gateway for both culinary adventurers and health-conscious individuals, offering a wealth of information on how to enjoy Taiwanese cuisine while nourishing your body and soul.

Beyond its tantalizing recipes, The Taiwan Cookbook goes beyond the plate, providing invaluable insights into the health benefits, nutritional values, dietary guidelines, and meal prep techniques inherent to Taiwanese cuisine.Whether you crave a satisfying breakfast, tempting snacks, soul-warming soups, refreshing salads, hearty main dishes, irresistible desserts, or thirst-quenching drinks, this albeit very-short cookbook has you covered. The recipes effortlessly blend influences from Chinese and Japanese cuisines, resulting in a harmonious fusion that captures the essence of Taiwan’s culinary identity in such a way that even beginners can follow the simple steps towards perfection. 

About The Author: Kevin David, Ph.D., is a globally recognized entrepreneur, bestselling author, and esteemed mentor with an insatiable passion for cooking and exploring the world. Drawing inspiration from his extensive travels to over 50 countries, Kevin has developed a profound appreciation for Asian cuisine, particularly the captivating flavors of Taiwanese gastronomy.

All Under Heaven: Recipes from the 35 Cuisines of China [A Cookbook] by Carolyn Phillips 

  • Total Pages: 528
  • Total Recipes: 300
  • Recipes Preview: Pineapple Shrimp Fried Rice, Three Cup Chicken, Taiwanese Beef Roll
  • The Best Recipe We Wanted To Try: Taiwanese Pork Belly Buns
  • Affordability: High

While not exclusively a Taiwanese cookbook, there are few other books that cover Chinese cuisine across all its influences as completely as All Under Heaven. This comprehensive cookbook is a treasure for anyone who values Chinese food, with devoted attention given to regional delicacies seldomly covered elsewhere. 

All Under Heaven is divided into five major sections, each corresponding to a geographic area of China, namely The North and Northeast, The Yangtze River and Its Environs, The Coastal Southeast, The Central Highlands, and The Arid Lands. Within each section, the author introduces the cuisines of different provinces, cities, and ethnic groups, explaining their distinctive features, ingredients, techniques, and dishes. There’s also provides maps, illustrations, anecdotes, tips, and variations to help the reader navigate the vast culinary landscape.

Hundreds of beautiful illustrations by the author herself enrich the copy, depicting food items, cooking methods, utensils, scenes, and symbols common to Chinese cuisine and food culture. Many critics proclaim All Under Heaven to be the best Chinese cookbook ever written and they may just be right. Between the unparalleled degree of detail delivered as the product of devoted research by the author, the fundamental education concerning cooking techniques, and the plethora of recipes, there are few cookbooks covering any form of cuisine that can compare to All Under Heaven, 

About The Author: Liv Wan, a seasoned chef and celebrated cookbook author, channels her passion for Taiwanese and Chinese cuisine through her creations. Growing up in Taipei, she inherited family recipes and techniques passed down through generations. After relocating to Edinburgh, Liv shares her culinary expertise through her popular food blog, Egg Wan’s Food Odyssey. 

The Best Taiwanese Boba Tea Cookbooks

Dive into the deliciously chewy and endlessly satisfying world of Taiwanese Boba tea with these bubbling and bountiful cookbooks! From tantalizing tapioca creations to luscious milk tea masterpieces, these books are the perfect guide to quench your thirst for Boba greatness. Whether you’re a seasoned sipper or a Boba beginner, these cookbooks will have you swirling and slurping your way to boba bliss in no time.

The Boba Cookbook: Delicious, Easy Recipes for Amazing Bubble Tea by Wendy Leung

  • Total Pages: 96
  • Total Recipes: 50
  • Recipes Preview: Classic Milk Tea, Taro Milk Tea With Pudding, Strawberry Matcha Latte With Red Beans
  • The Best Recipe We Wanted To Try: Mango Sago With Coconut Milk
  • Affordability: Moderate

The Boba Cookbook is a beautifully published, wonderfully fun recipe book that gives a brief origin of the Taiwanese sensation known globally as ‘bubble tea.’ It is an exceptional guide that unlocks the secrets of creating delicious and refreshing bubble tea at home. With its delightful collection of recipes, this cookbook showcases the versatility and creativity that can be achieved with just a few simple ingredients. From classic milk teas and fruit-infused concoctions to unique and innovative creations putting forth more modern creations, the variety is amazing. 

This bright, colorful read begins with a fascinating introduction to the history and cultural significance of bubble tea, providing context and appreciation for this popular drink. Leung’s passion for bubble tea shines through as she shares her expertise, guiding readers through the process of making their own boba pearls from scratch. The step-by-step instructions and helpful tips ensure that even beginners can achieve perfectly chewy and flavorful boba pearls every time. The Boba Cookbook couldn’t be more highly recommended. 

About The Author: Carolyn Phillips, a gifted writer, illustrator, and scholar, is renowned for her profound understanding of Chinese culture and its culinary traditions. Having spent eight years living in Taiwan, Carolyn experienced firsthand the rich tapestry of flavors and techniques under her mother-in-law’s tutelage. With two award-winning books and an extensive collection of articles and essays, the San Francisco-based food authority shares her profound insights into Chinese gastronomy. 

The Boba Book: Bubble Tea and Beyond by Andrew Chau and Bin Chen

  • Total Pages: 240
  • Total Recipes: 100
  • Recipes Preview: Brown Sugar Boba, Matcha Palmer, Dirty Horchata
  • The Best Recipe We Wanted To Try: Strawberry Matcha Latte
  • Affordability: High

Whereas other leading boba books focus on variety and fresh ideas, The Boba Book blends these types of recipes with a selection of Taiwanese-American signature bobas. It’s the ideal bubble tea cookbook for those who are looking for western innovation and flavor combinations that are quintessential to boba tea in the USA. As a book written by one of the most popular bubble tea franchises in the nation, exceptional results can be expected from all the recipes. 

Those familiar with The Boba Guys will snap up this recipe collection in a hurry and if you’re not in-the-know, we strongly suggest checking them out so that you’ve got a better idea of what to expect from the pages of The Boba Book. Even if boba is completely new to you, the striking photographs and intelligently laid out publication quality is sure to grip you from moment one. It’s a beautiful coffee table book with endless practical value for those who enjoy Taiwanese boba tea. 

About The Authors: Andrew Chau and Bin Chen, the visionary co-founders of The Boba Guys, have revolutionized the bubble tea scene with their iconic U.S. locations in San Francisco, Los Angeles, and New York. Committed to using only the finest ingredients, their boba creations blend global influences and cultural awareness. As hosts of The Boba Guys Show, their podcast explores the realms of boba, business, and Asian American identity, captivating audiences with their insightful discussions.

Best Print-Only Taiwanese Cookbooks

Embark on a culinary adventure through the vibrant flavors of Taiwan with these captivating print-only Taiwanese cookbooks. Delve into the hidden gems of Taiwanese cuisine, from street food delights to traditional family recipes, and uncover the secrets of this captivating culinary culture. Each is a coffee table book any foodie would be proud to own. 

Blue Eye Dragon by Jade Chen and Muriel Chen

  • Total Pages: 192
  • Total Recipes: 80
  • Recipes Preview: Wu-Gu Dumplings, Three Cup Chicken, Crispy Skin Duck with Plum Sauce
  • The Best Recipe We Wanted To Try: Spicy Eggplant with Minced Pork
  • Affordability: Low

Blue Eye Dragon is a captivating and inviting cookbook that delves into the rich tapestry of Taiwanese cuisine and mainland Chinese flavors. With a focus on preserving the culinary heritage of three generations of great cooks, the authors present a diverse collection of tantalizing recipes that showcase the vibrant tastes and easy preparation methods of this unique culinary fusion. The visual appeal is simply breathtaking. Its pages are adorned with stunning photography that not only showcases the vibrant colors and textures of the dishes but also provides a window into the culinary landscapes of Taiwan and mainland China. 

Each recipe contained within ise accompanied by detailed instructions that guide readers through the preparation process, ensuring that even novice cooks can recreate these vibrant, flavorful dishes in their own kitchens with a true degree of authenticity. The author’s commitment to showcasing the tastes, basic ingredients and cooking techniques that define the melting pot of Taiwanese and Chinese cuisine is evident throughout. Readers gain a deep understanding of the flavors and cultural influences thanks to the insightfully detailed family recipes shared. 

About The Authors: Jade Chen and Muriel Chen are a dynamic mother-daughter team who have garnered acclaim for their Sydney-based restaurants, Blue Eye Dragon and Wu-Gu. Trained chefs with diverse culinary backgrounds, they share a deep passion for their Taiwanese heritage and its exquisite cuisine. 

Mama Lieu’s Kitchen: A Cookbook Memoir of Delicious Taiwanese and Chinese Home Cooking for My Children by Ruth Wu Lieu

  • Total Pages: 160
  • Total Recipes: 60
  • Recipes Preview: Lion’s Head Meatballs, Cold Sesame Noodles, Steamed Fish with Ginger and Scallions
  • The Best Recipe We Wanted To Try: Stir-Fried Beef with Broccoli
  • Affordability: Low

Mama Lieu’s Kitchen: A Cookbook Memoir of Delicious Taiwanese and Chinese Home Cooking for My Children is a heartfelt and extraordinary blend of personal memoir and cookbook. Through her captivating storytelling and authentic recipes, the author takes us on a nostalgic exploration of the flavors and traditions of Taiwanese and Chinese home cooking. Cherished memories, family anecdotes, and cultural insights are seamlessly woven into the fabric of recipes, creating a read that’s far more immersive than most books, cooking or otherwise. 

From classic dishes passed down through generations to modern interpretations of Taiwanese and Chinese cuisine, each recipe is thoughtfully crafted with clear instructions, detailed ingredient lists, and helpful tips to ensure success in the kitchen. Whether it’s a steaming bowl of comforting noodle soup or an intricately crafted dim sum platter, the stunning accompanying visuals found throughout evoke a deep sense of culinary delight. Whether you’re new to Taiwanese cuisine or a lifelong devotee, Mama Lieu’s Kitchen is one of the best cooking references to have on hand. 

About The Author: Ruth Wu Lieu, a retired nurse and skilled home cook, embraces her Taiwanese and Chinese roots in her heartfelt cookbook. Having immigrated to the U.S. in 1968, Ruth settled in California with her husband and children, preserving her family’s cherished recipes and narratives. This memoir-cum-cookbook is a precious gift to her children, ensuring the legacy of their shared culinary heritage lives on.

Chinese Cuisine: Taiwanese Style by Lee-Hwa Lin and Wei-Chuan Publishing

  • Total Pages: 96
  • Total Recipes: 45
  • Recipes Preview: Braised Pork Hock with Peanuts, Clam Soup with Ginger and Wine, Fried Rice Vermicelli with Shredded Pork
  • The Best Recipe We Wanted To Try: Sweet Rice Dumplings in Osmanthus Syrup
  • Affordability: Low

Chinese Cuisine: Taiwanese Style is a book well-suited to chefs of alA wide spectrum of dishes,are covered including mouth-watering appetizers, comforting soups, fragrant stir-fries, succulent braised dishes, flavorful seafood creations, delectable vegetarian options, and irresistible desserts. From tantalizing street food to traditional home-cooked meals, each recipe is thoughtfully presented with clear instructions, ingredient lists, and helpful tips to ensure success in the kitchen. 

Beyond the recipes, Chinese Cuisine: Taiwanese Style provides valuable insights into the cultural and historical background of Taiwanese cuisine. The book explores the influences of Chinese, Hakka, Aboriginal, and other regional cuisines, offering a comprehensive understanding of the diverse culinary landscape of Taiwan. Additionally, the cookbook features stunning photography that not only showcases the exquisite dishes but also captures the vibrant food culture and captivating scenery of Taiwan. Be sure to give it a look. 

About The Author: Lee-Hwa Lin, an esteemed chef and prolific cookbook author, is renowned for her expertise in Taiwanese cuisine. As the founder of Wei-Chuan Publishing, she has published over 100 cookbooks, including numerous titles dedicated to the art of Taiwanese cooking. Residing in Taipei, Taiwan, Lee-Hwa continues to inspire culinary enthusiasts with her exceptional recipes and dedication to promoting Asian gastronomy.

Frequently Asked Questions – Best Taiwanese Cookbooks

Have you been left wondering anything about Taiwan’s rich food culture? Whether you’re a novice cook eager to explore new flavors or a seasoned chef in search of authentic Taiwanese recipes, this collection of frequently asked questions provides insightful answers to help you navigate the world of Taiwanese cuisine.

What Is The Food Like In Taiwan? 

The food in Taiwan showcases a tapestry of flavors, ingredients, and cooking techniques. It draws inspiration from Chinese, Japanese, Hakka, Aboriginal, and Southeast Asian cuisines while incorporating its own unique twists. Traditional Taiwanese dishes feature an abundance of fresh seafood, such as oysters, clams, squid, and fish, highlighting Taiwan’s coastal location. The cuisine is characterized by the skillful use of seasonings like soy sauce, rice wine, sugar, garlic, ginger, chili, and vinegar, which lend depth and complexity to the dishes. Staples like rice, noodles, dumplings, buns, and pancakes provide a satisfying base for meals. The cuisine also celebrates the natural sweetness of fresh fruits like pineapple, mango, and papaya, which are incorporated into desserts and snacks. With its emphasis on bold flavors, varied ingredients, and a harmonious blend of culinary influences, Taiwanese cuisine is a true delight for the taste buds.

Is Boba Chinese Or Japanese?

Boba, also known as bubble tea, originated in Taiwan in the 1980s and quickly gained popularity throughout Asia and beyond. While boba has become associated with Taiwanese cuisine, its ingredients and preparation methods draw influences from various cultures. The tapioca pearls used in boba drinks are made from cassava root, which is native to South America and was introduced to Asia through trade. However, the concept of adding chewy tapioca balls to tea or milk-based drinks has similarities to traditional Chinese and Southeast Asian beverages. Therefore, while boba has its roots in Taiwan, its cultural influences extend beyond a single country, making it a unique fusion drink enjoyed worldwide.

What Is The Difference Between Taiwanese And Chinese Cuisine?

Taiwanese cuisine distinguishes itself from Chinese food through its diverse regional influences, unique ingredients, bold flavors, vibrant street food culture, and emphasis on soup-based dishes. The flavors of Taiwanese cuisine are characterized by a balance of sweet, sour, salty, and umami tastes, with an added emphasis on spiciness in certain dishes.Cooking methods vary, with stir-frying, braising, steaming, boiling, and deep-frying being commonly employed. Taiwan’s food holds an emphasis on soup-based dishes. Taiwanese soups are often rich and flavorful, using ingredients like dried seafood, meat bones, and vegetables to create a hearty broth. This focus on soups sets Taiwanese cuisine apart from many Chinese regional cuisines that prioritize stir-frying and braising techniques.

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