Made in Taiwan: Recipes and Stories from the Island Nation won the IACP Julia Child First Book Award and was a finalist for the 2024 James Beard Award for Best International Cookbook.It was also 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. 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. Author Bio 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.
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