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Bao

Asian-Style Fluffy Buns, Dim Sum & More from Your Bamboo Steamer
Brief Description
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.... Read More
Format: Hardback
$3999
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Releases 20th April 2026 (Approx. Date) Pre-order  "Bao" now to secure your copy from our first shipment

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Bao

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.

Book Hero Magic formatted this description to make it easier to read. While it's new and still learning, it may not be perfect - your feedback is welcome! Description

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 β€˜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.

Book Details

INFORMATION

ISBN: 9781788797573

Publisher: Ryland, Peters & Small Ltd

Format: Hardback

Date Published: 12 May 2026

Country: United Kingdom

Imprint: Ryland, Peters & Small Ltd

Illustration: 100 col photographs

Audience: General / adult

DIMENSIONS

Width: 170.0mm

Height: 210.0mm

Weight: 0g

Pages: 160

About the Author

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.

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