$56.79
- Hardcover
240 pages
- Release Date
26 April 2023
Summary
The very first cookbook from the hugely popular Taiwanese-inspired restaurant and cult brand, BAO.
BAO presents an exciting and unique interpretation of Taiwanese culture through food and design and has established a passionate and devoted following for its restaurants situated across London. Named after the traditional steamed bun, BAO creates dishes and designs restaurants inspired by Taiwanese street food, the late-night grill culture of Taipei and Tokyo and xiao chi houses in Taiw…
Book Details
| ISBN-13: | 9781838666200 |
|---|---|
| ISBN-10: | 1838666206 |
| Author: | Erchen Chang, Shing Tat Chung, Wai Ting Chung |
| Publisher: | Phaidon Press Ltd |
| Imprint: | Phaidon Press Ltd |
| Format: | Hardcover |
| Number of Pages: | 240 |
| Release Date: | 26 April 2023 |
| Weight: | 1.11kg |
| Dimensions: | 270mm x 205mm x 26mm |
What They're Saying
Critics Review
‘Hugely inspiring…there is so much in it that I long to eat.’ - Nigella Lawson
Best new cookbooks for 2023 - Delish
‘A food empire with a cult following.’ - The Times
‘Immerse yourself in the weird and wonderful world of Taiwanese restaurant BAO with this new book detailing its journey and the most exciting cult recipes.’ - ES Magazine, The Evening Standard
‘Rewarding recipes… The book delves deep into the restaurant’s thoughtfully curated and well-branded universe’ - Esquire
‘BAO’s debut cookbook reveals their deepest, darkest cooking secrets’. - The Independent
‘How three art students built London’s best bao restaurants.’ - Apollo
‘This book is one for BAO fans.’ - Delish
‘Photos that will make you salivate all over the book’s glossy pages.’ - Tasting Table
‘Multifaceted, complex yet rewarding recipes.’ - Library Journal
‘The stylish and appetizing debut from the creative minds behind London’s Bao restaurants is part cookbook and part manifesto.’ - Publishers Weekly
‘Cookbook-cum-manifesto.’ – Courier
About The Author
Erchen Chang
Erchen Chang, Shing Tat Chung, and Wai Ting Chung are the brains behind BAO. Brother and sister Shing Tat and Wai Ting were born in Nottingham to parents from Hong Kong, who operated Cantonese restaurants in the city, while Erchen spent her childhood in Taipei, before moving to the UK aged 14. The trio dreamed up BAO in 2013 when they traveled across Taiwan together and were inspired by the informal street food culture and culinary traditions they discovered.
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