Modern Asian Baking at Home: Essential Sweet and Savory Recipes for Milk Bread, Mochi, Mooncakes, and More; Inspired by the Subtle Asian Baking Community

by Kat Lieu

From the Subtle Asian Baking community comes Modern Asian Baking at Home, must-have recipes for beloved sweet and savory treats found across Asia.

*Winner of the 2023 Gourmand World Cookbook Award for Food Culture in the First Book category*
*Author Kat Lieu was a finalist for the 2023 IACP Digital Media Award for her Instagram account @subtleasian.baking*

Explore new ingredients, surprising techniques, and fun textures through lush photography and rewarding recipes that include exciting yet familiar contemporary bakes with innovative Asian twists. The results are unforgettable delights like miso-mochi brownies and spicy gochujang flourless chocolate cake. There’s even a recipe for homemade boba!

This is the perfect cookbook for anyone nostalgic for Asian desserts as well as hobbyist and avid home bakers interested in using vibrant ingredients like miso, matcha, pandan, and soy sauce to expand their repertoires. No passport is needed when you can easily create and experience popular Asian sweets and one-of-a-kind Asian-influenced drinks, custards, cakes, and frozen treats at home.

Recipes include:
 

• Quick Microwave Mochi
• Fluffy Japanese Pancakes
• Lemony Matcha Macarons
• Tangzhong Milk Bread
• Vietnamese Egg Dalgona Coffee

Steam, fry, boil, and bake your way through this straight-from-the-heart collection of recipes!

This book is #veryasian

• ISBN13: 9780760374283
• Publish Date: 26 July 2022 (first published 28 June 2022)
• Publish Status: Active
• Publish Country: US
• Imprint: Quarry Books
• Format: Hardcover
• Pages: 176
• Language: English

Reviews

[annieb123]

Originally posted on my blog: Nonstop Reader.

Modern Asian Baking at Home is a detailed guide with recipes for Asian baked goods curated from the @subtleasian.baking community and curated and presented by Kat Lieu. Due out 28th June 2022 from Quarto on their Quarry imprint, it's 176 pages and will be available in hardcover and ebook formats.

Despite being red haired, freckly, and mostly Irish, I remember very fondly being "adopted" by the family who owned of our local Chinese bakeries. My family were customers for many (many) years and I was happy to find out recently that they're still in business and under the management of the original owners' grandchildren at this point. This book is *full* of recipes for those Chinese bakery goodies which I remember so fondly and never thought I could ever recreate at home, such as mooncakes, mochi, and milk bread. There are also a slew of recipes which are Asian inspired but with western fusion influence such as cookies, cakes, curds, and waffles.

The introduction includes a good overview over ingredients, tools, and sourcing specialty items; the actual recipes are arranged thematically: confections, cookies & pastries, not-too-sweet cakes, breads & yeast bakes, holiday bakes, custards & frozen, and drinks.

Recipes contain a title and description, yields, ingredients in a bullet list in a sidebar, and step by step directions. Ingredients are listed with imperial (American) standard measures with metric equivalents in parentheses (yay!). Nutritional information is not included. There are so many gorgeous and clear color photos included. Most (but not all) of the dishes are accompanied by one or more photos. This helped me to know how to arrange and prepare the dishes with which I wasn't already familiar.

Five stars. Wonderfully comprehensive and versatile.

Disclosure: I received an ARC at no cost from the author/publisher for review purposes.