My debut cookbook, Made in Taiwan: Recipes and Stories from the Island Nation, is out now and available where books are sold. It was named a Best Cookbook of 2023 by The New York Times, San Francisco Chronicle, Wired, Good Housekeeping, Los Angeles Times, Delish, Epicurious, Serious Eats, and Amazon.
The book celebrates the island nation’s unique culinary identity—despite a refusal by the Chinese government to recognize its sovereignty. It contains deeply researched essays and more than 100 recipes inspired by the people who live in Taiwan today. You’ll learn how to make stinky tofu from scratch, how U.S. aid changed Taiwan’s food scene, and get broth tips from a five-time award-winning beef noodle soup master.
ORDER HERE (USA):
FOR TAIWAN RESIDENTS:
Other International Retailers:
Canada: Good Egg, Indigo, Amazon
UK: Bookshop, Amazon, Waterstones
Denmark: Saxo
Norway: Platekompaniet
Sweden: Bokus
Philippines: Night Market
Australia: Booktopia
New Zealand: Mighty Ape
Germany: Thalia, Bücher, Amazon
Netherlands: Athenaeum Boekhandel, Amazon
Japan: Amazon
Shot and written by an all-Taiwanese team. Recipes by Ivy Chen. Research by Wu Xin-Yun. Styling and Photography by Yen Wei and Ryan Chen.
REVIEWS:
“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
For media inquiries regarding the book, please contact Jessica Preeg ([email protected]).
For behind-the-scenes snaps and a sneak peek of the book, check out the Highlight reel on my IG or this Twitter thread. I’ll also be posting regular updates on my Newsletter.
Erratum
pg. 65 Pork Floss Milk Bread
For the bread: 1/2 cup plus 2 tablespoons (90ml) whole milk should be 1/4 cup plus 2 tablespoons (90ml) whole milk