Bao: Asian-Style Fluffy Buns, Dim Sum & More from Your Bamboo Steamer by Liu, Loretta

Bao: Asian-Style Fluffy Buns, Dim Sum & More from Your Bamboo Steamer (Hardcover) (ISBN-13: 9781788797573)

Vendor: Loretta Liu
Product type: Books
Format: Hardcover
$18.99
$18.99
$18.99
Subtotal: $18.99
Bao: Asian-Style Fluffy Buns, Dim Sum & More from Your Bamboo Steamer by Liu, Loretta

Bao: Asian-Style Fluffy Buns, Dim Sum & More from Your Bamboo Steamer

$18.99
Bao: Asian-Style Fluffy Buns, Dim Sum & More from Your Bamboo Steamer by Liu, Loretta

Bao: Asian-Style Fluffy Buns, Dim Sum & More from Your Bamboo Steamer

$18.99
Format: Hardcover
Description
Description
x
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.

Author: Loretta Liu
ISBN-10: 1788797574
ISBN-13: 9781788797573
Publisher: Ryland Peters & Small
Language: English
Published: 05/12/2026
Pages: 160
Format: Hardcover
Weight: 0.77lbs
By Loretta Liu
By Loretta Liu
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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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