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:
“...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
“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
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