BAO Cookbook from Phaidon, The book is delightfully illustrated, with BAO's trademark playfulness and features sections that reflect the food sections in the restaurants. From the traditional steamed buns of its name to Taiwanese fried chicken, soul-warming beef noodles, snack-size xiao chi and more.
Example Spread - BAO Cookbook from Phaidon, The book is delightfully illustrated, with BAO's trademark playfulness and features sections that reflect the food sections in the restaurants. From the traditional steamed buns of its name to Taiwanese fried chicken, soul-warming beef noodles, snack-size xiao chi and more.
Example Spread - BAO Cookbook from Phaidon, The book is delightfully illustrated, with BAO's trademark playfulness and features sections that reflect the food sections in the restaurants. From the traditional steamed buns of its name to Taiwanese fried chicken, soul-warming beef noodles, snack-size xiao chi and more.
BAO Cookbook from Phaidon, The book is delightfully illustrated, with BAO's trademark playfulness and features sections that reflect the food sections in the restaurants. From the traditional steamed buns of its name to Taiwanese fried chicken, soul-warming beef noodles, snack-size xiao chi and more.
BAO Cookbook from Phaidon, The book is delightfully illustrated, with BAO's trademark playfulness and features sections that reflect the food sections in the restaurants. From the traditional steamed buns of its name to Taiwanese fried chicken, soul-warming beef noodles, snack-size xiao chi and more.
BAO Cookbook from Phaidon, The book is delightfully illustrated, with BAO's trademark playfulness and features sections that reflect the food sections in the restaurants. From the traditional steamed buns of its name to Taiwanese fried chicken, soul-warming beef noodles, snack-size xiao chi and more.
Example Spread - BAO Cookbook from Phaidon, The book is delightfully illustrated, with BAO's trademark playfulness and features sections that reflect the food sections in the restaurants. From the traditional steamed buns of its name to Taiwanese fried chicken, soul-warming beef noodles, snack-size xiao chi and more.
Example Spread - BAO Cookbook from Phaidon, The book is delightfully illustrated, with BAO's trademark playfulness and features sections that reflect the food sections in the restaurants. From the traditional steamed buns of its name to Taiwanese fried chicken, soul-warming beef noodles, snack-size xiao chi and more.
BAO Cookbook from Phaidon, The book is delightfully illustrated, with BAO's trademark playfulness and features sections that reflect the food sections in the restaurants. From the traditional steamed buns of its name to Taiwanese fried chicken, soul-warming beef noodles, snack-size xiao chi and more.
BAO Cookbook from Phaidon, The book is delightfully illustrated, with BAO's trademark playfulness and features sections that reflect the food sections in the restaurants. From the traditional steamed buns of its name to Taiwanese fried chicken, soul-warming beef noodles, snack-size xiao chi and more.
Phaidon

BAO | Taiwanese Food Culture | Cookbook

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Straight from the cult eateries scattered across London comes BAO, a recipe book of the same name that spills the secrets on some of the classic and tasty Taiwanese inspired dishes that have made these London restaurants such a cult hit.

The book is delightfully illustrated, with BAO's trademark playfulness and features sections that reflect the food sections in the restaurants. From the traditional steamed buns of its name to Taiwanese fried chicken, soul-warming beef noodles, snack-size xiao chi and more.
A great tribute to a great eatery, with chapters exploring the unique eating culture of Taiwan and showing the restaurants inspirations as well as sharing their tasty secrets.

  • Hardback
  • 270 × 205 mm
  • 240 pages - 100 Recipes
  • 120 illustrations
  • Written by | Erchen Chang, Shing Tat Chung, and Wai Ting Chung

Erchen Chang, Shing Tat Chung, and Wai Ting Chung are the brains behind BAO. Brother and sister Shing Tat and Wai Ting were born in Nottingham to parents from Hong Kong, who operated Cantonese restaurants in the city, while Erchen spent her childhood in Taipei, before moving to the UK aged 14. The trio dreamed up BAO in 2013 when they traveled across Taiwan together and were inspired by the informal street food culture and culinary traditions they discovered.

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