Bao — Erchen Chang, Shing Tat Chung, and Wai Ting Chung
Bao — Erchen Chang, Shing Tat Chung, and Wai Ting Chung
Bao — Erchen Chang, Shing Tat Chung, and Wai Ting Chung
Bao — Erchen Chang, Shing Tat Chung, and Wai Ting Chung
Bao — Erchen Chang, Shing Tat Chung, and Wai Ting Chung
Bao — Erchen Chang, Shing Tat Chung, and Wai Ting Chung
Bao — Erchen Chang, Shing Tat Chung, and Wai Ting Chung
Bao — Erchen Chang, Shing Tat Chung, and Wai Ting Chung
Bao — Erchen Chang, Shing Tat Chung, and Wai Ting Chung

Bao — Erchen Chang, Shing Tat Chung, and Wai Ting Chung

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Bao — Erchen Chang, Shing Tat Chung, and Wai Ting Chung

  • Be Sharp Beograd

    Pickup available, usually ready in 24 hours

    27. marta
    15
    11060 Beograd
    Serbia

    +381612405551

About the Book

The first cookbook from London's iconic BAO restaurant brings the taste of Taiwanese culinary culture through 100 signature recipes for steamed buns, noodles, xiao chi, fried chicken, and much more.

From its humble beginnings as a street food stall in London, BAO has garnered a loyal fan base thanks to its Taiwan-inspired cuisine and distinctive, modern design. Their first book reveals the "secret" recipes behind 100 of their most beloved dishes – from the traditional steamed buns they are named after, to Taiwanese fried chicken, warming beef noodle dishes, and various snacks like xiao chi.

Each BAO restaurant reflects a unique aspect of Taiwanese food culture. The book follows this idea through chapters that explore the inspiration for each location – from Taipei's night markets and grill restaurants, to noodle shops and cafes – alongside their creative interpretation.

Part cookbook, part manifesto, the BAO book combines delicious recipes, vibrant stories, striking photography, and playful illustrations to inspire both loyal fans and curious home cooks.

Chapters and featured dishes include:

  • BAO – Classic Pork BAO, Daikon BAO, Black Cod BAO, Short Rib BAO
  • Xiao Chi – Taiwanese Fried Chicken, Sweet Potato Chips with Plum Ketchup
  • Grill House – Chili Chicken Wings, Beef Heart Skewers with Shacha Sauce
  • Taiwanese Café – Dan Bing (Taiwanese Pancakes), Taro Congee with Crispy Shallots
  • Noodle Shop – Slow-Cooked Beef Cheek and Rib Noodles, Dan Dan Noodles with Tofu
  • Drinks – Peanut Milk, Melon Sour, Foam Tea

About the Author

Erchen Chang, Shing Tat Chung, and Wai Ting Chung are the creative force behind BAO. Siblings Shing Tat and Wai Ting were born in Nottingham to a Hong Kong-origin family who ran Cantonese restaurants, while Erchen spent her childhood in Taipei before moving to the UK at 14. The trio conceived BAO in 2013 during a joint trip through Taiwan, inspired by the informal street food and culinary traditions they discovered there.

Reviews

 

“A gastronomic empire with cult status.” — The Times

“Immerse yourself in the quirky and fascinating world of Taiwanese restaurant BAO through this book, showcasing its journey and most exciting cult recipes.” — ES Magazine, The Evening Standard

“Rewarding recipes…the book delves deeply into the meticulously crafted and strongly branded world of the restaurant.” — Esquire

“BAO’s debut cookbook unveils their most closely guarded culinary secrets.” — The Independent

“How three art students built London’s best bao restaurants.” — Apollo

“A book for all BAO fans.” — Delish

“Mouth-watering photography.” — Tasting Table

“Layered, complex, but extremely rewarding recipes.” — Library Journal

“A stylish and inviting debut from the creative team behind London’s BAO restaurants – part cookbook, part manifesto.” — Publishers Weekly

“A cookbook-manifesto.” — Courier


Specifications

Category: Book in English
Supplier: Phaidon
Binding: Hardcover
Publication Year: 2023
Number of Pages: 240
Format: 270mm x 205mm
Weight: 1080g
ISBN: 9781838666200

  • Fast delivery from 1 to 3 days on the territory of Serbia.

  • The highest quality tool used by Michelin chefs.

  • Free gift wrapping.

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