Today on Hot Stuff, I am back with part two of my interview with Ivy Chen ( 陳淑娥). Ivy is the co-writer and recipe developer of the Taiwanese cookbook 'Made in Taiwan: Recipes and Stories from the Island Nation,' which was recently named a top cookbook of 2023 by The New York Times.
If you're wondering what it is that makes Taiwanese and Chinese cuisine different, then this one's for you! Ivy will be answering exactly this, as well as sharing how Taiwan's long history of being colonized has impacted its cuisine. We'll also hear about the extensive research process Ivy and Clarissa carried out to ensure they achieved the tastiest and most hassle-free recipes.
You can check out Ivy's website here and her Instagram here. You can purchase 'Made in Taiwan: Recipes and Stories from the Island Nation' on the Eslite website here.
