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.
