  
Surrounded by the bounty of the seas and yields from rain blessed soil, the Taiwanese are accustomed to fresh seafood and creations from annual harvests of rice, soybeans and vegetables. This collection offers country favorites and fanciful dishes appetizing to any plate. Punctuated by steaming, simmering, and light frying, Taiwanese cooking is a combination of the best of China: porridge, seafood, stemed soups, galled meats, and more.
269 color photos, 7-1/4" x 10-1/4", 120 pp, 78 recipes, bilingual English-Chinese.
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