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This book comes from a group of popular London restaurants inspired by Taiwanese street food. It offers a range of fare, from the classic steamed bun that serves as name of both the restaurants and this book, to dishes that are unmistakably the result of interaction with the London food scene.
Of the three authors, Erchen Chang was born and raised in the Muzha neighborhood of Taipei; siblings Shing Tat Chung and Wai Ting Chung grew up in a London in a restaurant family. Their recipes are organized by the different Bao restaurants where they debuted, revealing some of the character of each place as well as telling the story of their growth as restaurateurs.
There is a mighty array of bao, beginning with a standard bun recipe as well as one infused with black sesame. From there they assemble baos filled with confit pork, with daikon, with curry cheese croquettes, with breakfast sausage, with lamb shoulder, with ice cream, and more.
Thereafter your choices include sweet potato chips with pickled plum ketchup, pig's blood cake with soy-cured egg yolk, bone marrow rice with fermented daikon, noodles with beef cheek and short ribs, and cocktails and other drinks.
The recipes are quite detailed and often comprised of multiple components.
Overall, this is a fascinating combination of tradition and imagination.
Please note that the text has been set in small, fine type.
Hardcover. Color photographs throughout.