BAO: The Cookbook – Taiwanese Recipes from London’s Cult Restaurant
BAO – The Cookbook
by Erchen Chang, Shing Tat Chung and Wai Ting Chung
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The first cookbook from BAO, one of London’s most influential modern restaurant groups, brings Taiwanese food culture into the home kitchen.
Built around 100 of BAO’s most recognisable dishes, the book spans soft, pillowy steamed buns, deeply comforting noodle dishes, crisp Taiwanese fried chicken, and the small plates and snacks that define everyday eating — xiao chi at its best.
Each chapter reflects the spirit of a BAO restaurant, drawing on the energy of Taipei’s night markets, grill houses, and cafés, while translating these influences into something distinctly their own.
More than a recipe collection, this is part cookbook, part manifesto — combining thoughtful storytelling, strong visual identity, and carefully developed recipes to give a deeper understanding of Taiwanese food and how it’s shared.
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Specifications
Author: Erchen Chang, Shing Tat Chung, Wai Ting Chung
Format: Hardback
Content: 100 recipes
Focus: Taiwanese cuisine
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