{"product_id":"breaking-bao-88-bakes-and-snacks-from-asia-and-beyond-hardcover","title":"Breaking Bao: 88 Bakes and Snacks from Asia and Beyond - Hardcover","description":"\u003cp\u003eby \u003cb\u003eClarice Lam\u003c\/b\u003e (Author), \u003cb\u003eEvan Sung\u003c\/b\u003e (Photographer)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eFrom acclaimed pastry chef Clarice Lam: a visually sumptuous pan-Asian baking book exploring an umami-rich array of baked goods, confections, and savory snacks.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ci\u003eBreaking Bao\u003c\/i\u003e 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. \u003cp\u003e\u003c\/p\u003e Here are 88 approachable recipes that are firmly rooted in classical French technique but travel far and wide. Dive into three chapters, exploring: \u003cul\u003e\n\u003cli\u003e 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. \u003c\/li\u003e\n\u003cli\u003e Cakes \u0026amp; Desserts: classics treated with a twist, such as Mango-Yakult Tres Leches Cake, Ovaltine Mochi Marjolaine, and Pandan-Lime Meringue Pie. \u003c\/li\u003e\n\u003cli\u003e Snax: savory and sweet treats, from Cantonese-Style Fig and Marzipan Mooncakes to Gochujang-Furikake Caramel Popcorn to Ramen Cheese Itz. \u003c\/li\u003e\n\u003c\/ul\u003e \u003cbr\u003e Featuring more than 100 stunning photographs by prominent food, lifestyle, and travel photographer Evan Sung, \u003ci\u003eBreaking Bao\u003c\/i\u003e 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. \u003cp\u003e\u003c\/p\u003eASIAN 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 \u003ci\u003eCond? Nast Traveler\u003c\/i\u003e 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 \u003ci\u003ethe\u003c\/i\u003e go-to book on Asian-inspired baking. \u003cp\u003e\u003c\/p\u003e KITCHEN SUPERSTAR: With 88 foolproof, well-tested recipes, including cakes, cookies, buns, mochi, mooncakes, donuts, and savory snacks, and more than 100 gorgeous photographs, \u003ci\u003eBreaking Bao \u003c\/i\u003eis your next great recipe book for the Hall of Fame section of your cookbook corner. \u003cp\u003e\u003c\/p\u003e 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. \u003ci\u003eBreaking Bao\u003c\/i\u003e blends various cuisine staples from countries in Asia with hints of technique drawn from American, European, and traditional Asian baking. \u003cp\u003e\u003c\/p\u003ePerfect for: \u003cul\u003e\n\u003cli\u003e Home bakers of all skill levels \u003c\/li\u003e\n\u003cli\u003e Asian cuisine and culture enthusiasts \u003c\/li\u003e\n\u003cli\u003e Professionally trained chefs and bakers \u003c\/li\u003e\n\u003cli\u003e Cookbook collectors and baking book browsers \u003c\/li\u003e\n\u003cli\u003e Gift-giving for food lovers' birthday, housewarming, graduation, or any occasion \u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eClarice 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 \u003ci\u003eNew York Times \u003c\/i\u003eto \u003ci\u003ePeople\u003c\/i\u003e, \u003ci\u003e Condé Nast Traveler\u003c\/i\u003e, and \u003ci\u003eSouth China Morning Post\u003c\/i\u003e. Her television credits include appearances on \u003ci\u003eSweet Genius\u003c\/i\u003e, \u003ci\u003e Food.Curated.\u003c\/i\u003e, \u003ci\u003e Beat Bobby Flay: Revenge\u003c\/i\u003e, and \u003ci\u003eBest Baker in America\u003c\/i\u003e, where she finished as a semifinalist. Lam is currently a judge on \u003ci\u003eThe\u003c\/i\u003e\u003ci\u003eDr. Seuss Baking Challenge.\u003c\/i\u003e\u003c\/p\u003e\u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 248\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.2 x 11.1 x 8.1 IN\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 22, 2024\u003c\/div\u003e","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":51758603796768,"sku":"9781797225234","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0974\/9764\/5344\/files\/580961edbb0201462f1f6158ffced557_fb1582ff-9144-442a-ac6f-dcb6769288d5.webp?v=1780130259","url":"https:\/\/ebocreations.com\/products\/breaking-bao-88-bakes-and-snacks-from-asia-and-beyond-hardcover","provider":"The E-Book Oasis LLC","version":"1.0","type":"link"}