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Breaking Bao: 88 Bakes and Snacks from Asia and Beyond

Name: Breaking Bao: 88 Bakes and Snacks from Asia and Beyond
Brand: Chronicle Books
SKU: 9781797225234
Price: 28.99 USD
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Contributors:

Clarice Lam, Evan Sung (Photographer)

Publisher:

Chronicle Books

Binding:

Hardcover

Book Category:

Cooking

Book Subcategory:

Regional & Cultural, Individual Chefs & Restaurants, Methods

Book Topic:

Asian, Baking

Shipping & Return +

The product is eligible for a complimentary return within 30 days from the date of purchase. Furthermore, individual items are shipped within 24 hours of receiving the order.

Rating and Reviews +

Specifications +

Release Date:

2024-10-22

ISBN 13:

9781797225234

Weight:

2.8 lbs

Size:

11.10 x 8.10 x 1.20 inches

Pages:

248

Mint Condition +

product description

Description

Food & Wine Best Cookbooks of 2024 - New York Times Best Cookbooks of 2024

"Breaking Bao is the rare cookbook that stops you in your tracks. Visually arresting, thoughtfully researched, and both whimsical and grounded in serious baking expertise."--New York Times

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 repertoires, 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 Cond? 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

About the Author
Clarice Lam is an award-winning pastry chef based in New York City. In addition to working stints at Bouchon Bakery, Spice Market, and The Chocolate Room, she opened The Baking Bean in Brooklyn in 2012. She was the opening pastry chef at Kimika, an Italian-Japanese restaurant named a James Beard semifinalist for Best New Restaurant in 2022. Her writing has been widely featured in outlets from the New York Times to People, Cond? Nast Traveler, and South China Morning Post. Her television credits include appearances on Sweet Genius, Food.Curated., Beat Bobby Flay: Revenge, and Best Baker in America, where she finished as a semifinalist. Lam is currently a judge on TheDr. Seuss Baking Challenge.

Breaking Bao: 88 Bakes and Snacks from Asia and Beyond

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