Bao Dim Sum

For families looking for a first book of colors that is bright, vibrant, and fun, this book uses a favorite snow ice dessert to teach children color vocabulary in two languages, while celebrating Chinese culture! Enjoy learning your colors in Cantonese while building Taiwanese snow ice - a sweet, fluffy dessert that melts in your mouth. Snow ice is everyone's favorite refreshing and light dessert - mostly because of the ability to customize your dish with all your own favorite toppings! Our book of colors utilizes snow ice's various ingredients, as the subject for children to learn their colors. Children and adults alike will be delighted to find their favorite snow ice toppings included in the book as they turn each page. Our book of colors squeezes in lots of extra learning opportunities and skills, such as encouraging understanding of sequence, a non-fiction page with a simple recipe for making snow ice at home, and following step-by-step instructions. Parents will adore this eye-catching bilingual Cantonese-English read due to its effortless integration of Chinese culture through the introduction of everyone's favorite refreshing dessert, snow ice. Children will love as they turn each page and see a new colorful ingredient added to the yummy dessert. The vibrant colors and the expressive faces in the artwork make learning so much fun for everyone!

Vegan Dim Sum is the essential book for anyone looking to make authentic Chinese dim sum vegan. The book covers over 50 classic recipes and uses traditional Chinese flavors and techniques alongside a vegan pantry to make plant-based dim sum taste like actual dim sum. Favorites like savory shu mai made from seitan and classic Chinese egg tarts flavored with Indian black salt are all on the menu.

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.

Bao & Dim Sum reveals the secrets of how to create bao and dim sum at home. In Bao & Dim Sum, Orathay Souksisavanh walks you through how you can create a huge range of bao and dim sum. Try your hand at mushroom dim sum and braised pork bao, as well as sides such as cucumber salad and braised aubergines, and even a selection of sauces. With easy-to-follow instructions, Bao & Dim Sum is perfect for even the novice cook.

A RECOMMENDED BOOK FROM: Bon Appetit * The New York Times Book Review * Epicurious * Plate * Saveur * Grub Street * Wired * The Spruce Eats * Conde Nast Traveler * Food & Wine * Heated For the last 100 years, Nom Wah Tea Parlor has been slinging some of the world’s greatest dim sum from New York’s Chinatown. Now owner Wilson Tang tells the story of how the restaurant came to be—and how to prepare their legendary dishes in your own home. Nom Wah Tea Parlor isn’t simply the story of dumplings, though there are many folds to it. It isn’t the story of bao, though there is much filling. It’s not just the story of dim sum, although there are scores and scores of recipes. It’s the story of a community of Chinese immigrants who struggled, flourished, cooked, and ate with abandon in New York City. (Who now struggle, flourish, cook, and eat with abandon in New York City.) It’s a journey that begins in Toishan, runs through Hong Kong, and ends up tucked into the corner of a street once called The Bloody Angle. In this book, Nom Wah’s owner, Wilson Tang, takes us into the hardworking kitchen of Nom Wah and emerges with 75 easy-to-make recipes: from bao to vegetables, noodles to desserts, cakes, rice rolls, chef’s specials, dumplings, and more. We’re also introduced to characters like Mei Lum, the fifth-generation owner of porcelain shop Wing on Wo, and Joanne Kwong, the lawyer-turned-owner of Pearl River Mart. He paints a portrait of what Chinatown in New York City is in 2020. As Wilson, who quit a job in finance to take over the once-ailing family business, struggles with the dilemma of immigrant children—to jettison tradition or to cling to it—he also points to a new way: to savor tradition while moving forward. A book for har gow lovers and rice roll junkies, The Nom Wah Cookbook portrays a culture at a crossroads.

Join Bao Bao and Grandma on their special day out together. As they enjoy dim sun, Grandma teaches Bao Bao about his culture and heritage through traditions, customs, table manners, and a variety of delicious Chinese teas and snack dishes.