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Bao: Asian-Style Buns, Dim Sum and More from Your Bamboo Steamer [Hardback]

3.55/5 (22 ratings by Goodreads)
  • Formāts: Hardback, 160 pages, height x width: 235x190 mm, weight: 682 g, c100 col photographs
  • Izdošanas datums: 08-Nov-2022
  • Izdevniecība: Ryland, Peters & Small Ltd
  • ISBN-10: 1788794745
  • ISBN-13: 9781788794749
Citas grāmatas par šo tēmu:
  • Hardback
  • Cena: 21,53 €*
  • * ši ir gala cena, t.i., netiek piemērotas nekādas papildus atlaides
  • Standarta cena: 28,71 €
  • Ietaupiet 25%
  • Grāmatu piegādes laiks ir 3-4 nedēļas, ja grāmata ir uz vietas izdevniecības noliktavā. Ja izdevējam nepieciešams publicēt jaunu tirāžu, grāmatas piegāde var aizkavēties.
  • Daudzums:
  • Ielikt grozā
  • Piegādes laiks - 4-6 nedēļas
  • Pievienot vēlmju sarakstam
  • Formāts: Hardback, 160 pages, height x width: 235x190 mm, weight: 682 g, c100 col photographs
  • Izdošanas datums: 08-Nov-2022
  • Izdevniecība: Ryland, Peters & Small Ltd
  • ISBN-10: 1788794745
  • ISBN-13: 9781788794749
Citas grāmatas par šo tēmu:
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.
Introduction to Steaming 7(1)
Basic Dough Recipes
8(4)
Bao & Steamed Buns
12(30)
Dim Sum & Filled Dumplings
42(24)
Meat & Poultry Dishes
66(20)
Fish & Seafood Dishes
86(24)
Vegetable, Rice & Tofu Dishes
110(28)
Sweets & Treats
138(20)
Index 158(2)
Credits 160
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 Blancs Le Manoir Aux Quat Saisons, and later taught at Jean Christopher Novellis cookery school. She is the author of Supercute Macarons and Modern Dim Sum for RPS.