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Made in Taiwan: Recipes and Stories from the Island Nation (A Cookbook) Hardcover – September 19, 2023

by Clarissa Wei (Author)
4.7 4.7 out of 5 stars 147 ratings
#1 Best Seller in Taiwan Travel Guides
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NAMED A BEST COOKBOOK OF 2023 BY THE NEW YORK TIMES, SAN FRANCISCO CHRONICLE, WIRED, GOOD HOUSEKEEPING, LOS ANGELES TIMES, DELISH, EPICURIOUS, and SERIOUS EATS

An in-depth exploration of the vibrant food and culture of Taiwan, including never-before-seen exclusive recipes and gorgeous photography.

Taipei-based food journalist Clarissa Wei presents Made in Taiwan, a cookbook that celebrates the island nation’s unique culinary identity—despite a refusal by the Chinese government to recognize its sovereignty. The expansive book contains deeply researched essays and more than 100 recipes inspired by the people who live in Taiwan today.

For generations, Taiwanese cuisine has been miscategorized under the broad umbrella term of Chinese food. Backed with historical evidence and interviews, Wei makes a case for why Taiwanese food should get its own spotlight. Made in Taiwan includes classics like Peddler Noodles, Braised Minced Pork Belly, and Three-Cup Chicken, and features authentic, never-before-seen recipes and techniques like how to make stinky tofu from scratch and broth tips from an award-winning beef noodle soup master.

Made in Taiwan is an earnest reflection of what the food is like in modern-day Taiwan from the perspective of the people who have lived there for generations. It is the story of a proud nation—a self-sufficient collective of people who continue to forge on despite unprecedented ambiguity.
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Previous page
  1. Print length
    384 pages
  2. Language
    English
  3. Publisher
    S&S/Simon Element
  4. Publication date
    September 19, 2023
  5. Dimensions
    8 x 1.1 x 10 inches
  6. ISBN-10
    1982198974
  7. ISBN-13
    978-1982198978
  8. See all details
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From the Publisher

Made in Taiwan

Editorial Reviews

Review

“...the recipes are brought to life by photography from an all-Taiwanese team that deftly captures context, atmosphere and spirit. Evocative, observant, poetic and passionate, Ms. Wei’s writing celebrates and asserts Taiwanese identity through its cuisine.”—New York Times

NAMED A BEST COOKBOOK OF FALL 2023 BY BON APPETIT, FORBES, FOOD & WINE, NEW YORK MAGAZINE, EATER, and TASTING TABLE

“As a food and travel writer and photographer, I appreciate a cookbook that makes me want to get on a plane… a stellar book that feels like it's written for Taiwan's inhabitants, and we North American readers have somehow just lucked upon an English-language version.”—Wired

“Made in Taiwan is an excellent portrait of the island’s cuisine—and a must-read for anyone interested in learning more about Taiwan.”—Bon Appetit

“This is the story of a culture, a people, a community, a destiny, and an identity, told through recipes . . . alongside some of the best writing on the subject of all things Taiwanese. With Made in Taiwan, Clarissa Wei has created a true rarity: a deep dive that serves us on so many levels. Take a long swim in the superb food, clarity of exposition, exemplary storytelling, and inspiring insight. This book is a must-have for any home cook, food lover, culture geek, or curious reader.” —Andrew Zimmern, TV host

“Made in Taiwan is a tour de force. Clarissa Wei’s storytelling and photography are dazzling, her recipes irresistible. This magnificent, heartfelt book is essential to any Asian culinary library.” —Grace Young, author of Stir-Frying to the Sky’s Edge and The Breath of a Wok

“With the same curiosity and rigor that has permeated her work as a food writer and journalist, Clarissa Wei’s Made in Taiwan is a timely and deeply engrossing account of Taiwanese culinary and cultural history. As gorgeous as it is thorough, it’s the most affordable trip to Taiwan you can buy!” —Stephen Satterfield, founder of Whetstone Media, host of Netflix's High on the Hog

“Clarissa has artfully woven food reporting with heartfelt storytelling, creating a truly special book on an important topic. In Made in Taiwan, she has given us the Taiwanese story to ponder, savor, and, ultimately, experience through cooking.” —Betty Liu, author of My Shanghai

“This book is a timely, joyful rewriting of the Taiwanese story, at a time when this island’s very identity hangs in the balance. Clarissa’s fascinating journalistic insights are matched by her great efforts to deconstruct recipes passed down through generations. It’s a book that I’ll keep on my kitchen shelf and look forward to referring to many, many times over the years.” —Isobel Yeung, VICE News correspondent

“To read Clarissa's work is to feel her passion, her deeply rooted identity as a Taiwanese and Asian American, and her commitment to honoring the labor and culture of the people who feed us.” —Jenny Yang, stand-up comedian and actor

About the Author

Clarissa Wei is a freelance journalist based in Taipei. Born in Los Angeles but raised on the food of Taiwan, she has been writing about the cuisines and cultures of Taiwan and China for over a decade. Her writing has been published in The New York Times, The New Yorker, the Los Angeles Times, Serious Eats, and Bon Appétit. She has produced videos on cross-strait tensions for VICE News Tonight, 60 Minutes, and SBS Dateline. Previously, Clarissa was a senior reporter at Goldthread, a video-centric imprint of the South China Morning Post in Hong Kong, where she made over 100 videos on the foods and cultures of China, Hong Kong, and Taiwan in the span of two years. In her spare time, she tends to a subtropical food forest on the outskirts of Taipei.

Product details

  • Publisher ‏ : ‎ S&S/Simon Element (September 19, 2023)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 384 pages
  • ISBN-10 ‏ : ‎ 1982198974
  • ISBN-13 ‏ : ‎ 978-1982198978
  • Item Weight ‏ : ‎ 1.63 pounds
  • Dimensions ‏ : ‎ 8 x 1.1 x 10 inches
  • Customer Reviews:
    4.7 4.7 out of 5 stars 147 ratings

About the author

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Clarissa Wei

Clarissa Wei

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Clarissa Wei is a Taiwanese American freelance journalist based in Taipei. Her debut cookbook, Made In Taiwan, is a celebration of the island nation that she calls home.

Customer reviews

4.7 out of 5 stars
4.7 out of 5
147 global ratings
Much more than a book about food--it's about an amazing country and people
5 Stars
Much more than a book about food--it's about an amazing country and people
For those of you who may have grey hair and aching joints, you might remember the Tonight Show with Johnny Carson, and he'd have this bit where he'd introduce a new book, and his sidekick Ed McMahon would say something like, "Huh, isn't that interesting? That author seems to have pulled together quite a lot of information on that topic. In fact, I dare say that EVERYTHING you'd want to know is in that BOOK!" Whereupon Johnny retorts, "You are wrong, Formosa breath," or something silly, and goes on with whatever the writers had come up with for the bit that followed.As far as this A-tok-á [阿啄仔] is concerned, Clarissa Wei and Ivy Chen have put together a beautiful compendium that just doesn't tell you everything you'd want to know about Taiwanese food, but gives the reader an excellent grounding in what Taiwan is all about. In fact, the introduction to this wonderful resource (pp11-22) is as complete and objective one can find in understand the essential history of the Republic of China (official name), and the national character of Taiwan.My only complaint is: Where was this book when I first visited Taiwan 30 years ago? I'll give the authors a pass because they do not (yet) have time-travel technology. What I can say is, that after all of these years thinking I knew something about Formosa--ooops, I mean Free China--er, the Republic of China--or better yet, Taiwan--after going through the recipes and explanations in this wonderfully written tome, I am able now to at least scratch the surface.On those happy occasions when I visit Taiwan, the lovely people of that country quite patiently put up with my ape-like manners and gargantuan appetite, as I leave a wake of indescribable damage and "majoring in crimes that are unspeakable" as Tom Waits would intone. Now, armed with the knowledge from Made in Taiwan, those poor Taiwanese locals won't even know what hit them when I visit Taiwan next. I feel sorry for them even now.Kuai-chao [熱炒] here I come! 予焦啦!
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Top reviews from the United States

jm_tseng
5.0 out of 5 stars Highly Recommend! Experience Culinary and Cultural Richness with "Made in Taiwan"
Reviewed in the United States on September 29, 2023
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"Made in Taiwan" by Clarissa Wei is a brilliant cookbook that serves as a gateway to the rich and diverse culinary and cultural landscapes of Taiwan. It offers a harmonious blend of vibrant recipes, cultural insights, and a succinct yet enlightening history of Taiwan. Each dish comes alive with beautiful photography and engaging stories, allowing readers to explore not just the flavors but also the traditions and history of Taiwanese cuisine.

I appreciate that this book does more than teach you how to cook; it helps you understand and connect with Taiwanese culture, making each culinary creation a more meaningful and enriched experience. The clear and concise instructions cater to cooks of all levels, inviting everyone to embrace and celebrate Taiwanese cuisine and culture in their kitchens.

Whether you’re exploring your culinary boundaries or deepening your understanding of Taiwanese culture, "Made in Taiwan" is a highly recommended, invaluable companion on your journey.
4 people found this helpful
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E. N. Anderson
5.0 out of 5 stars Wonderful stories and food
Reviewed in the United States on October 6, 2023
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This book has marvelous recipes, but the stories are also wonderful, providing nothing less than a ful ethnography of Taiwanese food. Most of the recipes are from the Taiwanese Hokkien, the majority of the islanders, but there are also chapters on the food of the Austronesian Aboriginal people and of the Hakka minority. Recipe names are given in the relevant languages as well as in Mandarin. (Recent dishes from the mainland are only in Mandarin.) The recipes cover a full range of Taiwanese foods, including traditional pickling recipes and other unusual matters.
The characters and transcriptions in both Mandarin and non-Mandarin languages allow some wonderful fun. Most are in the Hokkien language. Settlers from southern Fujian province came to Taiwan from the 17th century on; Fujian is pronounced "Hokkien" or "Hokkian" in the local language. Hokkien is a beautiful, expressive, evocative language, no more a "dialect" of "Chinese" than English is a dialect of Dutch. The characters and transcriptions here allow you to have some fun exploring the differences from Mandarin. Hokkien loves nasal vowels, as French does. Vowels after a nasal consonant or before a double nn (in this transcription) are nasalized. Some words dispense with vowels altogether, and have only nasals, like "nng" for "egg."
To me, this book brings back memories of Taiwan in the 1960s and 1970s. I have not really been back since. I remember many of these foods from the days of humble wooden houses, clear skies, simple living styles, and too much poverty--many of these recipes were originally adaptations to having very limited fod, and usually having to grow and process it yourself. It was a beautiful but challenging world. The food was superb.
15 people found this helpful
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Melissa
5.0 out of 5 stars Tried 1 recipe. So far, so good! (Update: tried 2 recipes)
Reviewed in the United States on September 27, 2023
Verified Purchase
As everyone else says, the stories, pictures and info are all great and worth the price of the book. My parents are from Taiwan (one is part of the KMT wave and the other is Hakka), but I don’t feel like I got much of the food culture while growing up. This book fills in my gaps in understanding how the foods are made, when they are eaten, what subgroup of people created them…

The main reason I bought the book though, is for the recipes. I want to learn how to cook Taiwanese food. I want to walk through the Asian grocery store and not be confused. I’m optimistic about this book. I made Luo Bo Pai Gu Tang (daikon and pork rib soup) for the first time using this book and it was easy and turned out great.

I’ll update my review after I try more recipes. I am buying a copy for my sister because I think it will be useful to her as well.

Edit: Chao mi fen (stir-fried rice vermicelli) turned out great too (I omitted the sugar). Exactly how I wanted it to taste. In the past, I couldn’t get the flavor right.
11 people found this helpful
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E. Hansen
5.0 out of 5 stars Very Impressive
Reviewed in the United States on January 28, 2024
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I like cookbooks which tell a story, and have a narrative behind the recipes selected. This is one of those books.
Don't overlook the introduction pages. This is a very Taiwanese Nationalist book, and the author is not shy about summarizing the troubled history of the island nation, and how it related to the food history. It's not a long read, but well worth it.

If you have been to Taiwan, you'll recognize a lot of the recipes. The top 10 list is here. I like books which start from the raw ingredients and build up. Make the wrappers, don't buy them. Make the sauces, don't buy them. This is good because you can always shortcut, but the entire process is documented.

It's 383 pages at a very reasonable price. Lots of good recipes ranging from easy to fairly difficult.

My native Taiwanese friend approves of the book and recipes.

One thing I would like to see are some additional photos of some of the intermediate steps. They are provided for some recipes, but only a small percent. The photos that are there are nice. It's a well done book, and I recommend the hardcover.
4 people found this helpful
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Joanne Sy
5.0 out of 5 stars A beautiful and thoughtfully written book
Reviewed in the United States on January 22, 2024
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This book provides wonderful insight and history into Taiwan and its food. I love the background stories and pictures and really appreciate the basic information provided about ingredients and materials. I am Taiwanese American and recently lost my mother. Like many Taiwanese people, my mother cooked without recipes and while I tried to write them down the way American cookbooks would present a recipe, I could never truly replicate her dishes. I recently lost my mother and this book gave me a piece of her back by teaching me how I could make some of the dishes she provided her family with over the years. Thank you.
3 people found this helpful
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Top reviews from other countries

Megan M.
5.0 out of 5 stars Amazing cookbook
Reviewed in Canada on March 27, 2024
Verified Purchase
This is exactly what I’ve been searching for for a few years in English - a big overview of Taiwanese recipes with explanations and tips and backstories to enjoy! Well written, beautiful images and great detailed how to images where needed. A great variety of dishes ranging from breakfast to street food to family style, specialities and sauces. Excited to learn many of these recipes and also now I know what places to seek out for special dishes when I visit Taiwan one day!
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Megan M.
5.0 out of 5 stars Amazing cookbook
Reviewed in Canada on March 27, 2024
This is exactly what I’ve been searching for for a few years in English - a big overview of Taiwanese recipes with explanations and tips and backstories to enjoy! Well written, beautiful images and great detailed how to images where needed. A great variety of dishes ranging from breakfast to street food to family style, specialities and sauces. Excited to learn many of these recipes and also now I know what places to seek out for special dishes when I visit Taiwan one day!
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Sean Peters
5.0 out of 5 stars If you're trying to learn Taiwanese cooking, this is the best book out there
Reviewed in the United Kingdom on March 21, 2024
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Clear, easy to follow recipies, and help on some of the harder to find ingredients.

I've tried 6 Beef Noodle Soup recipies, and the one in this book is the best.

The only change I make is to use short ribs instead of flank as the beef - the shortrib bones give the soup an extra weight I just love.
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R
5.0 out of 5 stars Excellent
Reviewed in Australia on December 14, 2023
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This book is very informative. I love all recipes and the history part.
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Amazon Customer
5.0 out of 5 stars Very authentic, great recipes, great stories
Reviewed in Canada on February 11, 2024
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Highly recommended, a well written and authentic stories about the food and the culture. Great recipes
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Hsiang-Yun Wu
4.0 out of 5 stars The book is nice but the delivery is not.
Reviewed in Germany on March 19, 2024
Verified Purchase
The book itself is nice written with beautiful photos but it came with damaged corners. I didn’t return it since I don’t want to waste it. It’s a pity.
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Hsiang-Yun Wu
4.0 out of 5 stars The book is nice but the delivery is not.
Reviewed in Germany on March 19, 2024
The book itself is nice written with beautiful photos but it came with damaged corners. I didn’t return it since I don’t want to waste it. It’s a pity.
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