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Beschreibung
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 savory 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.
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 savory 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.
Über den Autor
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 Blanc’s Le Manoir Aux Quat’ Saisons, and later taught at Jean Christopher Novelli’s cookery school. She is the author of Supercute Macarons and Modern Dim Sum for RPS.
Details
Erscheinungsjahr: 2022
Genre: Importe, Kochen & Backen
Rubrik: Essen & Trinken
Thema: Länderküchen
Medium: Buch
Inhalt: Gebunden
ISBN-13: 9781788794749
ISBN-10: 1788794745
Sprache: Englisch
Einband: Gebunden
Autor: Liu, Loretta
Kamera: Winfield, Clare
Fotograph: Winfield, Clare
Hersteller: Ryland Peters
Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, D-36244 Bad Hersfeld, gpsr@libri.de
Abbildungen: c100 col photographs
Maße: 241 x 197 x 18 mm
Von/Mit: Loretta Liu
Erscheinungsdatum: 08.11.2022
Gewicht: 0,684 kg
Artikel-ID: 121162342

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