Full of recipes sharing their love of bao as well as other Chinese dishes, the Bao Family cookbook symbolises the bridge between two cultures: the traditions of China and the modernity of Parisian life. Perfect for fans of Fuchsia Dunlop, Kwoklyn Wan and Ken Hom.Through over 80 classic yet accessible and playful recipes, Celine Chung and her family push back against the stereotypes surrounding Chinese cooking and pay tribute to its diversity and regionality. Expect an explosion of flavour, with recipes for pancakes, chilli chicken salad, dim sum, spring rolls, hot-and-sour soup, sweet-and-sour fish, Cantonese fried rice and of course bao buns - that perfectly fluffy finger food which feeds a crowd and can be tailored with all sorts of delicious fillings.Bao Family is a bold celebration of Chinese food today, spanning meals all through the day. The key recipes all feature handy step-by-step instructions, and every dish is imbued with the love that Celine and her family have for their homeland of Wenzhou, from their home in Paris.Recipes include:Stir-fried vegetarian noodlesPumpkin fries with salted eggFried egg on riceCharsiu baoHar gowChinese spring rollsWonton soupSteamed pork ribs with garlic and black beans*Salt-and-pepper chicken

Autorentext
Céline Chung was born in Paris to Chinese parents. At the age of 20, after eating her mum's food for years, Céline wanted to discover China for herself so she did a university exchange in Shanghai. She fell in love with the food and travelled to many different regions learning about the varied cuisines. In 2019 she opened Petit Bao in Paris serving authentic traditional Chinese cuisine with classic dishes, from French-sourced products and in a modern setting inspired equally by Paris and Shanghai. There are now four Paris restaurants in the Bao family.

Klappentext

Bao and dumplings of all varieties are everywhere. Formerly eaten mostly in restaurants, people are increasingly making them at home - they're fun to make, look good enough to post on social media, and are perfect finger food for a crowd.

In this hugely original book, we're introduced to the family members behind the Bao restaurants in Paris, led by Céline Chung. Just the right combination of talent and energy was needed to reinvent Chinese restaurants in Paris. It also required the boldness to face the most appalling stereotypes head on. Céline Chung brings all this to the table as well as one more special ingredient: her bicultural identity. Born in Paris, but originally from Wenzhou (south of Shanghai) she perfectly embodies the global citizen 2.0. The recipes in the book reflect those in the restaurants - relaxed, modern and accessible and conveyed with a playful approach. It's also more than just bao, with recipes for breakfast, soups, noodles, mains, rice and desserts. With a design that means it's as at home on a coffee table as in the kitchen, it's full of both familiar and lesser known recipes. Many recipes are very easy, dispelling preconceived ideas about Chinese cuisine, or rather Chinese cuisines.