The Legend of the Head Chef's Knife ~ Paperback ~ Richard Hsu

The Head Chef who served the Governor of Taiwan during the Japanese invasion (1895) is an important part of Taiwan's history. In a way, many see this as Taiwanese cuisine losing its uniqueness. However, for decades, the Head Chef's knife has been passed down and endured to this very day and onward. While the Head Chef's descendant should rightfully inherit his title and kitchen knife, nothing is what it appears to be. As two chefs compete for the Head Chef's title, the secret of the Head Chef's true descendant is not who it is said to be.Author BiographyRichard Hsu is an American Born Chinese (ABC) who spent four years of his childhood growing up in Taiwan. The most important reason Taiwanese cooking can be described as the pinnacle of Chinese cuisine is the fact that Taiwan is a melting pot of the cultures of China and Japan. By far, the power of the dishes is that it combines aspects of both cultures, and also includes its own, giving it a unique signature style and distinctive beauty. Moreover, the marketability of Taiwanese cuisine can be seen in the various Food Tasting Tours available exclusively only in Taiwan where people travel from all over the world to Taiwan just to taste the splendors of Taiwanese cooking. At the same time, Taiwanese cooking is also health oriented in the sense that chefs often rely on the nature of the ingredients to bring out taste rather than the use of artificial flavors. As one can see, Taiwan is essentially a "mecca" of the best cooking in the whole world. But it's not only the best when it comes to Taiwanese dishes. Taiwan is also a powerhouse of the best tropical fruits as well as snacks all of which are featured in this very work. Richard will start his Masters program in Computer Science at George Washington University in Fall 2014, but still finds time to enjoy the beauty and splendors of Taiwanese cuisine.