Taiwanese cook book preview

by admin on February 21, 2011

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Over the last I guess year or so Liv and I have been working on a cookbook that contains recipes from her website and much more. We lost a little bit of momentum with the book from July until recently partly due to work schedules but also because of the long winter nights.

Liv works 15 hours a day as a chef and from July to October I worked both in IT and as a photographer (effectively I had two full time jobs) so finding time to do anything is difficult but here is a preview of the book so far.

If you’re into Chinese or even Taiwanese food then although I’m biased I can’t recommend this book enough. Her recipes are completely authentic, unlike a lot of so called celebrity Chinese/Taiwanese chefs we see on the television. For example, we’ve seen drunken chicken which has been completely soaked in liquid. Sure, it’s soaked during preparation but should be eaten dry.

Most of the recipes have a story about them, giving a great insight into Chinese and Taiwanese culture and everything has a step-by-step procedure. A lot of the recipes were influenced by her life in Taiwan. Her parents owned a restaurant in Taipei for a period of time and her grandfather, who raised her, came from Sichuan, and he gave her a love for cooking.

I’ve given a bit of background about Liv before but just to prove her authenticity, she was born and lived in Taipei for the first 25 years of her life. She’s not quite 30 yet but she trained at one of the top food colleges in the world, based in Kaohsiung which is towards the south of Taiwan. Since moving to the UK she has worked at top restaurants in Birmingham, England, as well as the most famous restaurant in Edinburgh; The Witchery by the Castle.

So below is a preview for her book that should be finished sometime this spring / summer. The preview is just of a few pages but gives you a good idea of how things will look when it’s completed. More details about the recipes can be found at Liv’s website: eggwansfoododyssey

Once this book has been finished I’ll also post most of the book on my main portfolio website which can be found at http://www.chrisradleyphotography.com

All of the images below are a bit small for the sake of fitting them on this blog but make sure you click on each one for a larger preview. Hope you enjoy!

Introduction to Chinese Food

Introduction to Taiwanese Food

Beef Noodle Soup Authentic Taiwanese recipe

Cantonese Roast Crackling Pork authentic recipe

Chili Bean Paste Fish and Tofu recipe

Chili Bean Paste Fish and Tofu authentic recipe

Deep Fried Prawn Roll authentic recipe

Fen Jen Ro recipe

Sixi Scallop authentic recipe

Eight Treasure Rice Pudding recipe

Introduction to Chinese Spices

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