Synopses & Reviews
Thai Street Food transports readers straight into the bustling heart of Thailand’s colorful street stalls and markets--from the predawn rounds of monks fanning out along the aisles to the made-to-order stalls ablaze in neon and jammed with hungry locals after dark. Featuring nearly 100 authentic dishes plus lavish photography accompanying every recipe, this stunning cookbook is the definitive guide to Thailand’s culinary street culture. The recipes, such as Steamed Fish with Chilli and Lime Sauce, Pork Satay, Roast Duck and Egg Noodle Soup, and Sweet Banana Roti illuminate the beguiling world of food so integral to the Thais.
Scholar and chef David Thompson lives with a singular passion for Thailand’s customs, culture, and people. Although he claims “It’s all about the food,” this ambitious work shares his insights into the rhythms and nuances of Thai daily life along with a fascinating history of its richly diverse street cuisine. This cookbook is a tempting, inspiring, and authoritative account of Thai street food, the vibrant culinary mosaic rich with community.
Review
“Erway’s cookbook is among the very first to celebrate Taiwanese food and culture in English. It is written with deep affection, and the photographs capture the beauty of Taiwan and its tantalizing cooking. Erway’s charming stories make this book as much a travelogue as an enticing introduction to this little-known cuisine.”
—Grace Young, author of Stir-Frying to the Sky’s Edge
“A fresh voice, a fascinating new culture (at least for most of us), and bulletproof recipes. Cathy Erway writes as well as she cooks, which is great.”
—Peter Kaminsky, author of Culinary Intelligence
“Taiwanese is one of the great neglected regional cuisines of China. Why? Because Taiwanese restaurateurs are more likely to open Cantonese, Shanghai, or Sichuan restaurants, and keep their own excellent dishes—like stinky tofu, oyster omelets, beef noodle soup, and meatball mochi—to themselves. In Cathy Erway’s new cookbook The Food of Taiwan, she explicates all these recipes and more, filling a great gap in our knowledge of Chinese cooking, inviting you to mount your own dinner party.”
—Robert Sietsema, Eater NY
Review
"In this appetizing collection, Erway (
The Art of Eating In), an acclaimed blogger at Not Eating Out in NY, takes readers on
a cultural and culinary tour of Taiwan that will engage armchair travelers and foodies alike… From pantry staples such as chili bean sauce, ginger, and rice wine to the vibrant night markets that take over entire streets, she offers
an insider’s perspective of the Taiwanese lifestyle and reveals what makes a dish distinctly Taiwanese. In addition to chapters on appetizers, vegetables, meat, and seafood, she explores the lasting culinary influences of military villages, train bento boxes, and Taiwanese tea. Recipes for fried pork chop noodle soup, shredded chicken over rice, and Hakka-style sweet green tea convey cultural insight as well as instruction… Photos of everyday people, the diverse landscape, and alluring dishes complete this
engaging and delightful collection."
—Publisher's Weekly, starred review
“Erway’s cookbook is among the very first to celebrate Taiwanese food and culture in English. It is written with deep affection, and the photographs capture the beauty of Taiwan and its tantalizing cooking. Erway’s charming stories make this book as much a travelogue as an enticing introduction to this little-known cuisine.”
—Grace Young, author of Stir-Frying to the Sky’s Edge
“A fresh voice, a fascinating new culture (at least for most of us), and bulletproof recipes. Cathy Erway writes as well as she cooks, which is great.”
—Peter Kaminsky, author of Culinary Intelligence
“Taiwanese is one of the great neglected regional cuisines of China. Why? Because Taiwanese restaurateurs are more likely to open Cantonese, Shanghai, or Sichuan restaurants, and keep their own excellent dishes—like stinky tofu, oyster omelets, beef noodle soup, and meatball mochi—to themselves. In Cathy Erway’s new cookbook The Food of Taiwan, she explicates all these recipes and more, filling a great gap in our knowledge of Chinese cooking, inviting you to mount your own dinner party.”
—Robert Sietsema, Eater NY
Synopsis
This stunning, lushly photographed book is the definitive guide to Thailand’s diverse, vibrant street food and culture, from the world’s most distinguished scholar and chef of Thai cuisine.
Thai Street Food transports readers to Thailand’s street stalls and markets, from the pre-dawn rounds of monks fanning the aisles to neon-lighted dtam sang (“made to order”) stalls jammed with hungry locals at night. With nearly 100 recipes organized into morning, noon, and night chapters, this ambitious book shares authentic recipes for vibrant salads; stir-fried curries; steaming noodle soups; and sweet, rich desserts. While David Thompson may profess, “It’s all about the food,” his insights into the rhythms and nuances of Thai daily life along with his fascinating history of street food ensure that this book is the most tempting, inspiring, and exhaustively researched account about street food ever published.
Synopsis
Acclaimed author Cathy Erway offers an insider's look at Taiwanese cooking—from home-style dishes to authentic street food
Synopsis
Acclaimed author Cathy Erway offers an insider's look at Taiwanese cooking—from home-style dishes to authentic street food While certain dishes from Taiwan are immensely popular, like steamed buns and bubble tea, the cuisine still remains relatively unknown in America. In The Food of Taiwan, Taiwanese-American Cathy Erway, the acclaimed blogger and author of The Art of Eating In, gives readers an insider’s look at Taiwanese cooking with almost 100 recipes for both home-style dishes and street food. Recipes 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 Omelet. Tantalizing food photographs intersperse with beautiful shots of Taiwan’s coasts, mountains, and farms and gritty photos of bustling city scenes, making this book just as enticing to flip through as it is to cook from.
About the Author
DAVID THOMPSON is an award-winning chef, restaurateur, and author, and the world’s most distinguished scholar of Thai cuisine. His 2002 cookbook, Thai Food, won both James Beard and IACP awards. His London restaurant, nahm, was the first Thai restaurant to be awarded a Michelin star. He divides his time between London and Bangkok.
Table of Contents
Introduction 27
MORNING 31
Breakfast and morning snacks 37
Kanom jin noodles 59
NOON 103
Lunch 109
Curry shop 151
Snacks and sweets 173
Noodles and noodle soups 201
NIGHT 247
Made to order 253
Chinatown 291
Desserts 313
Ingredients and basic preparations 353
Acknowledgements 363
Captions for photo essays 364
Index 368