Bao Family Cookbook: Recipes from the Eight Culinary Regions of China

The Bao “family” named in the title of this terrific debut cookbook is actually a group of chefs connected through their work at author Chung’s various Bao restaurants in Paris. The recipes within have been adapted by these cooks to bring a taste of Chinese culture and cuisine to the home chef. Chung starts with the basics: staple ingredients, condiments, spices, and useful utensils. Following this foundation, she takes readers on a culinary adventure from sunup to sundown, covering breakfast (pineapple buns), bao and dim sum (with step-by-step directions on making baozi), noodles (Shanghai noodles with scallions), soups, main dishes (twice-cooked Hunan pork and Hong Shao eggplant), and desserts (fried milk). The book closes with a brief description of tea culture along with how to make and drink tea. Each recipe is accompanied by a mouthwatering image that will make readers want to get right into the kitchen and start cooking. Not all the recipes are simple, nor are they all quick, but that is part of the journey.