Bao
Asian-Style Fluffy Buns, Dim Sum & More from Your Bamboo Steamer
Seiten
2026
Ryland, Peters & Small Ltd (Verlag)
978-1-78879-757-3 (ISBN)
Ryland, Peters & Small Ltd (Verlag)
978-1-78879-757-3 (ISBN)
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Unlock the potential of your bamboo steamer with 65 delicious recipes for Asian bites and street food style treats, from bao buns to dim sum.
Bamboo steamers are at the heart of simple Asian cooking, producing everything from fluffy pork bao buns to steamed Chinese chicken.
This collection of recipes will help you use this simple and effective cooking tool from ancient China to produce vibrant and tasty treats. Whip up ‘pillows of joy’ in delicious bao bun recipes and make fluffy, edible clouds of doughy yumminess that pack a sweet and savoury punch in one hit, alongside a range of other dumplings and Asian street foods.
Steamed chicken, fish, vegetables and sticky rice have never been easier to whip up. Unlock a whole new world of Asian cooking with these recipes, and discover the incredible flavours and textures that can be created in your bamboo steamer.
Bamboo steamers are at the heart of simple Asian cooking, producing everything from fluffy pork bao buns to steamed Chinese chicken.
This collection of recipes will help you use this simple and effective cooking tool from ancient China to produce vibrant and tasty treats. Whip up ‘pillows of joy’ in delicious bao bun recipes and make fluffy, edible clouds of doughy yumminess that pack a sweet and savoury punch in one hit, alongside a range of other dumplings and Asian street foods.
Steamed chicken, fish, vegetables and sticky rice have never been easier to whip up. Unlock a whole new world of Asian cooking with these recipes, and discover the incredible flavours and textures that can be created in your bamboo steamer.
Award-winning chef Loretta Liu grew up in multicultural Singapore and was exposed to many different foods from a young age as Singaporean cuisine is strongly influenced by Chinese, Malay and Indian flavours. Her love for fine food propelled her into the kitchens of the Raffles Hotel where she was then schooled in classical French cooking by Pierre Gagnaire, Frederic Bau and Alain Ducasse. On moving to the UK, Loretta became a chef and teacher in Raymond Blanc’s Le Manoir Aux Quat’ Saisons, and later taught at Jean Christopher Novelli’s cookery school. She lives in London.
| Erscheint lt. Verlag | 12.5.2026 |
|---|---|
| Zusatzinfo | 100 col photographs |
| Verlagsort | London |
| Sprache | englisch |
| Maße | 170 x 210 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher | |
| ISBN-10 | 1-78879-757-4 / 1788797574 |
| ISBN-13 | 978-1-78879-757-3 / 9781788797573 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
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