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A rendering of food through the memories of family and of home: over ninety plant-based recipes from George Lee, the creator of Chez Jorge, with Laurent Hsia’s images of Taiwan.
“An astonishingly accomplished exploration of flavors, ingredients, and traditions.”—Katy Hui-wen Hung (洪惠文), co-author of A Culinary History of Taipei: Beyond Pork and Ponlai
“This is a beautiful love letter to Taiwan and a quietly uncompromising work of documentation.”—Hannah Che, author of The Vegan Chinese Kitchen
George Lee grew up with his A-Gong (grandfather) in the quiet refuge of Tamsui, Taiwan. He took part in the myriad Taiwanese food traditions his A-Gong nurtured, until he was seventeen, when his A-Gong passed. In observation of the death, he and his family undertook a set of Buddhist funeral customs and abstained from eating meat. For a hundred days, they ate at the monastery and the nuns there taught him to cook.
Years later, he revisited the lessons and pieced them into the story of his family’s cooking. Some recipes he shares here are directly from childhood: Han-tsî-bê, an everyday breakfast congee floating with fist-size chunks of golden sweet potatoes, and the quintessential preserve Tshài-póo, crunchy strips of sun-dried daikon radish that salt in the air for a few days in January. Others tread the boundaries between old and new, such as Sòo-lóo-pn̄g, a meatless rendition of the hand-cut pork bits his mom braised in soy sauce and ladled over rice.
While writing this book, George wandered all over Taiwan with his friend Laurent Hsia, who took photos along the way. Together, they sought out the foods and places tied to their memories growing up. Like the grandpa who slung a bag of apples along the zebra crossing to exit the morning market, or the old couple on the bus in black and white, sitting side by side and peering forward, the two found themselves . . . always afoot, traveling. A-Gong’s Table follows the rhythm of their footsteps: a pulse that takes you quietly through the book and through Taiwan, from morning to night.
From the Publisher
dòuhuā | tāu-hue
Tofu Pudding with Stewed Peanuts and Sweet Red Beans
huángjīn pàocài
Golden Kimchi
uánn-kué
Bowl Rice Cake
han-tsî-bê
Sweet Potato Congee
liánǒutāng | liân-ngāu-thng
Lotus Root Soup
máyóu miànxiàn | muâ-iû-mī-suànn
Sesame Oil Vermicelli
ASIN : B0CD735J4B
Publisher : Ten Speed Press
Accessibility : Learn more
Publication date : April 30, 2024
Language : English
File size : 94.7 MB
Screen Reader : Supported
Enhanced typesetting : Enabled
X-Ray : Not Enabled
Word Wise : Not Enabled
Print length : 246 pages
ISBN-13 : 978-1984861283
Page Flip : Enabled
Best Sellers Rank: #114,851 in Kindle Store (See Top 100 in Kindle Store) #32 in Vegan Cooking (Kindle Store) #40 in Asian Cooking #47 in Culinary Arts & Techniques (Kindle Store)
Customer Reviews: 4.8 4.8 out of 5 stars 40 ratings var dpAcrHasRegisteredArcLinkClickAction; P.when(‘A’, ‘ready’).execute(function(A) { if (dpAcrHasRegisteredArcLinkClickAction !== true) { dpAcrHasRegisteredArcLinkClickAction = true; A.declarative( ‘acrLink-click-metrics’, ‘click’, { “allowLinkDefault”: true }, function (event) { if (window.ue) { ue.count(“acrLinkClickCount”, (ue.count(“acrLinkClickCount”) || 0) + 1); } } ); } }); P.when(‘A’, ‘cf’).execute(function(A) { A.declarative(‘acrStarsLink-click-metrics’, ‘click’, { “allowLinkDefault” : true }, function(event){ if(window.ue) { ue.count(“acrStarsLinkWithPopoverClickCount”, (ue.count(“acrStarsLinkWithPopoverClickCount”) || 0) + 1); } }); });
