Fu Pei-Mei’s (“the Julia Child of Taiwan”) 1969 cook book is a gem. Written in Traditional Chinese and English, it’s fun as a culinary rosetta stone but it is also an exhaustive treatment of traditional Chinese cooking. It’s out of print now but is available on the Internet Archive for free. Thank you Internet Archive!
Pei Mei’s Chinese Cook Book (300 pages)
Recommendations:
- Beef Stew Sze-Chuan Style (this is as good or better than what you can find in Taipei)
- Ma-Po’s Bean Curd (this is better than any preparation I’ve ever had in a U.S. restaurant)