This Little Golden Book is based on the Pixar Animation Studios short film Bao! In Bao, an aging Chinese mom suffering from empty nest syndrome gets another chance at motherhood when one of her dumplings springs to life as a lively, giggly dumpling boy. Mom excitedly welcomes this new bundle of joy into her life, but Dumpling starts growing up fast, and Mom comes to the bittersweet realization that nothing stays cute and small forever. This beautifully illustrated Little Golden Book retells the short film from Pixar Animation Studios and director Domee Shi, which explores the ups and downs of the parent-child relationship through the rich, colorful lens of the Chinese immigrant community in Canada.
A Kirkus Reviews Best Picture Book of 2019 Meet the funny, fierce, and fearless Amy Wu, who is determined to make a perfect bao bun today. Can she rise to the occasion? Amy loves to make bao with her family. But it takes skill to make the bao taste and look delicious. And her bao keep coming out all wrong. Then she has an idea that may give her a second chance…Will Amy ever make the perfect bao?
Every child feels different in some way, but Thuy feels "double different." She is Vietnamese American and she has two moms. Thuy walks home one winter afternoon, angry and lonely after a bully's taunts. Then a bird catches her attention and sets Thuy on an imaginary exploration. What if she could fly away like a bird? What if she could sprint like a deer, or roar like a bear? Mimicking the footprints of each creature in the snow, she makes her way home to the arms of her moms. Together, the three of them imagine beautiful and powerful creatures who always have courage - just like Thuy.
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.
From acclaimed pastry chef Clarice Lam: a visually sumptuous pan-Asian baking book exploring an umami-rich array of baked goods, confections, and savory snacks. Breaking Bao is a culinary journey bridging gaps between Asian flavors and global techniques. It is a collection of recipes rooted in renowned chef Clarice Lam’s personal journey of self-discovery and the transformative power of embracing one’s heritage. Here are 88 approachable recipes that are firmly rooted in classical French technique but travel far and wide. Dive into three chapters, exploring: Bao: the fundamentals of baked, steamed, fried, or laminated buns and breads, from golden curry-filled donuts to Rice Dumplings filled with Hong Kong Bolognese to Vietnamese Cinnamon-Raisin Babka. Cakes & Desserts: classics treated with a twist, such as Mango-Yakult Tres Leches Cake, Ovaltine Mochi Marjolaine, and Pandan-Lime Meringue Pie. Snax: savory and sweet treats, from Cantonese-Style Fig and Marzipan Mooncakes to Gochujang-Furikake Caramel Popcorn to Ramen Cheese Itz. Featuring more than 100 stunning photographs by prominent food, lifestyle, and travel photographer Evan Sung, Breaking Bao is a visual feast as well as a go-to cookbook. For home cooks looking to expand their repertories, these projects range from simple cookies and flavored popcorn snacks to lavish mille feuille and laminated pastries. With humor, whimsy, and respect for traditions, Lam invites readers into these pages to break barriers, bread, and bao, all at the same table. ASIAN BAKING EXPERTISE: A daughter of parents from Hong Kong, Clarice Lam has been in the New York City restaurant industry for more than a decade and has garnered an impressive resume, working in Thomas Keller’s Bouchon Bakery, Jean-Georges Vongerichten’s Spice Market, as the executive chef at The Chocolate Room in Brooklyn, and as the opening pastry chef for Kimika, named one of 2021’s best new restaurants in the world by Condé Nast Traveler and a James Beard semifinalist for Best New Restaurant in 2022. Using the nostalgic flavors of her childhood with the techniques imparted to her in culinary school, she is uniquely positioned to create the go-to book on Asian-inspired baking. KITCHEN SUPERSTAR: With 88 foolproof, well-tested recipes, including cakes, cookies, buns, mochi, mooncakes, donuts, and savory snacks, and more than 100 gorgeous photographs, Breaking Bao is your next great recipe book for the Hall of Fame section of your cookbook corner. UNIQUE COOKBOOK: There are not many classically trained pastry chefs writing accessible books for use by home bakers. There are also very few baking books that meld multicultural flavors and techniques. Breaking Bao blends various cuisine staples from countries in Asia with hints of technique drawn from American, European, and traditional Asian baking. Perfect for: Home bakers of all skill levels Asian cuisine and culture enthusiasts Professionally trained chefs and bakers Cookbook collectors and baking book browsers Gift-giving for food lovers’ birthday, housewarming, graduation, or any occasion
"On a lunar colony, fifteen-year-old Phaet Theta does the unthinkable and joins the Militia when her mother is imprisoned by the Moon's oppressive government"--
Murder, mystery, and courtroom drama -- Chinese style! "Sanxia wuyi" (later revised and called "Qixia wuyi") is a semi-historical narrative of adventure, crime-detection, and courtroom drama. It revolves around the famed Song dynasty magistrate, Bao Zheng (999-1072), who is more commonly known as Magistrate Bao (Bao Gong) and is the quintessential incorruptible government official. This novel, derived from the oral narrative attributed to the Qing storyteller Shi Yukun (fl. 1870s), was first published in 1879, after undergoing a complex and fascinating textual evolution. The non-historical component of narrative, which represents the creative genius of the storyteller and his tradition, revolves around a group of compelling heroes and gallants -- foremost among them are Zhan Zhao, Hero Par Excellence, Jiang Ping, Diplomat Supreme and Unparalleled Underwater Genius, Ai Hu, Youngest of the Tried and True, and the beloved Bai Yutang, Gallant of Incomparable Elegance and Passion.
Pure, orthodox and incorruptible, Judge Bao has been serving as the preeminent embodiment of justice in China for almost a thousand years, so much so his court case have been adapted as stories, novels and plays over the centuries. Now, for the very first time a series of eight ballad-stories on Judge Bao, dating from the period 1250ndash;1450, are offered in a complete and annotated translation. These texts will provide the reader a complete reflection of the legend of Judge Bao in its earliest phase of development, with an extended introduction placing the ballad-stories in context with the development of the Judge Bao legend. These ballad-stories, in contrast to past plays dating from the same period, present abuse of power and corruption as endemic in the courts and bureaucratic service, and show Judge Bao imposing the rule of law even on the emperor.
A Kirkus Reviews Best Picture Book of 2019 Meet the funny, fierce, and fearless Amy Wu, who is determined to make a perfect bao bun today. Can she rise to the occasion? Amy loves to make bao with her family. But it takes skill to make the bao taste and look delicious. And her bao keep coming out all wrong. Then she has an idea that may give her a second chance…Will Amy ever make the perfect bao?
