A Very Asian Guide to Taiwanese Food
A Very Asian Guide to Taiwanese Food
A Very Asian Guide to Taiwanese Food
A Very Asian Guide to Taiwanese Food
A Very Asian Guide to Taiwanese Food
A Very Asian Guide to Taiwanese Food
A Very Asian Guide to Taiwanese Food
A Very Asian Guide to Taiwanese Food
A Very Asian Guide to Taiwanese Food
A Very Asian Guide to Taiwanese Food
A Very Asian Guide to Taiwanese Food
A Very Asian Guide to Taiwanese Food
A Very Asian Guide to Taiwanese Food
A Very Asian Guide to Taiwanese Food
A Very Asian Guide to Taiwanese Food
A Very Asian Guide to Taiwanese Food
A Very Asian Guide to Taiwanese Food
A Very Asian Guide to Taiwanese Food
A Very Asian Guide to Taiwanese Food
A Very Asian Guide to Taiwanese Food

A Very Asian Guide to Taiwanese Food

42 Pages • Non-Fiction • 7" x 10.5" • Ages 3+ • Full Color Illustrations
$19.95
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“This introduction to traditional Taiwanese cuisine brings together lots of information in a bright, cheerful package.” – BOOKLIST

Explore the delicious world of Taiwanese food! A Very Asian Guide to Taiwanese Food introduces little readers to classic and modern Taiwanese dishes and provides fun facts about the foods and culture of Taiwan. Learn about the origins of the famous and chewy drink called boba or how stinky tofu gets its pungent aroma!  Author, Nancy Jeng, and illustrator, Felicia Liang, share their love for the humble and beloved cuisine of Taiwan. 

Hardback ISBN: 9781962351232

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Fun facts about food and culture!
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Pronunciation guide for each dish
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A Very Asian Guide to Taiwanese Food

$19.95
Add to Cart
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PETER KIM
Founding Director of the Museum of Food and Drink, Food52 Podcast Host and Author of Instant Ramen Kitcheni

“A Very Asian Guide to Taiwanese Food is a delicious, technicolor romp through the textures and flavors of Taiwanese cuisine. Whether they're stinky, gooey, fluffy, or sticky, the dishes featured in this book will stir up your appetite and imagination!”

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JOSH KU
Author of Win Son Presents: A Taiwanese Cookbook & Owner of Win Son

"Jeng's simple but evocative descriptions, peppered with historical and cultural context, will make even the uninitiated want to book a flight to Taiwan, or at least drive to their nearest Taiwanese restaurant."

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BOOKLIST

“This introduction to traditional Taiwanese cuisine brings together lots of information in a bright, cheerful package. Busy double-page spreads introduce a food or drink and describe its ingredients, how it’s prepared, and what it tastes like… Three easy recipes conclude this tasty offering.”

Meet The Creators

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Nancy Jeng
Author
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Felicia Liang
Illustrator

Nancy Jeng is a Taiwanese-American author, born and raised in northern California. She previously published an illustrated cookbook, Noms From Mom, inspired by her mother's Taiwanese recipes. After graduating from the University of Texas at Austin, Nancy built a career in marketing, working for advertising agencies and tech companies before founding a tech startup. Nancy lives in San Francisco and in her spare time, she loves to travel, paint and draw, read and explore the Bay Area with her husband, Brett, and her dog, Felix.

Felicia Liang is a Bay Area based artist and printmaker whose colorful and maximalist work reflects the communities and cultures she’s around. She weaves in storytelling and celebrates her Taiwanese-American identity through her food, still life, and cityscape illustrations.

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