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Clarissa Wei's 'Made in Taiwan' walks a fine line between the personal and political—and celebrates the country's distinct culinary treasures.

PureWow Editors select every item that appears on this page,, and the company may earn compensation through affiliate links within the story You can learn more about that process here. Yahoo Inc. may earn commission or revenue on some items through the links below.Read the original article on Purewow. When it comes to busy weeknights, quick, one-pot recipes are total lifesavers. This three-cup chicken dish from Clarissa Wei’s new cookbook, Made in Taiwan: Recipes and Stories from the Island Nati

The culinary contributions of Taiwan are often overshadowed by other cuisine from the region, especially China. Now, a new cookbook highlights some of the ingredients and flavors that make Taiwanese cooking unique.

Clarissa Wei, author of the new cookbook, Made in Taiwan, explains her country's deep love for sugar and its role in dishes like stir-fried prawns served with pineapple.

The journalist’s debut cookbook is an act of preservation that weaves together the nuances of Taiwanese cuisine, identity, politics, and nostalgia.