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BAO: The Cookbook
BAO: The Cookbook
BAO: The Cookbook
BAO: The Cookbook
BAO: The Cookbook
BAO: The Cookbook
BAO: The Cookbook
BAO: The Cookbook

BAO: The Cookbook


From the acclaimed London restaurant, BAO, recipes in this cookbook include, of course, a variety of the restaurant’s namesake bao, such as Classic Pork BAO and Cod Black BAO; traditional Taiwanese dishes like Taiwanese Fried Chicken and Dan Bing; as well as unique dishes that incorporate Taiwanese flavors, like Sweet Potato Chips with Pickled Plum Ketchup and Dan Dan Tofu Noodles.


From the publisher:

The first cookbook from London’s cult favorite restaurant BAO offers a taste of Taiwanese food culture with 100 signature recipes for steamed buns, noodles, xiao chi, fried chicken, and more.

Since its humble beginnings as a London food stall, BAO has amassed a cult following of hungry fans with its Taiwanese-inspired cuisine and sleek design sensibility. BAO’s first book reveals the top-secret recipes behind 100 of its most beloved dishes – from the traditional steamed buns of its name to Taiwanese fried chicken, soul-warming beef noodles, snack-size xiao chi, and more.

Every BAO restaurant reflects a unique element of Taiwanese eating culture. The book follows suit, with chapters exploring each restaurant’s inspiration – Taipei night markets and grill houses, noodle shops and cafés – along with its creative interpretation.

Part cookbook, part manifesto, BAO weaves together delicious recipes, lively stories, evocative photography, and playful illustrations to inspire BAO super-fans and curious home cooks alike.

About the Authors

Erchen Chang, Shing Tat Chung, and Wai Ting Chung are the brains behind BAO. Brother and sister Shing Tat and Wai Ting were born in Nottingham to parents from Hong Kong, who operated Cantonese restaurants in the city, while Erchen spent her childhood in Taipei, before moving to the UK aged 14. The trio dreamed up BAO in 2013 when they traveled across Taiwan together and were inspired by the informal street food culture and culinary traditions they discovered.

About the Publisher

Phaidon is the premier global publisher of the creative arts. Phaidon works with the world's most influential authors to produce innovative books on art, photography, design, architecture, fashion, food, and travel, and illustrated books for children. Phaidon has a long and distinguished history as an art-book publisher with over 1,500 titles in print. In 2023, Phaidon celebrates its 100th anniversary.

Specifications and Dimensions

ISBN: 9781838666200
Publish Date: April 5, 2023
Publisher: Phaidon Press

240 pages, Hardcover
by Erchen Chang, Shing Tat Chung, and Wai Ting Chung

Dimensions: 11.2” L x 8.4” W x 1” H
Weight: 2.5 lbs