Breaking Bao: 88 Bakes and Snacks from Asia and Beyond

by Clarice Lam

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.

• ISBN10: 1797225235
• ISBN13: 9781797225234
• Publish Date: 24 October 2024
• Publish Status: Active
• Publish Country: US
• Imprint: Chronicle Books
• Format: Hardcover
• Pages: 288
• Language: English

Reviews

[annieb123]

Originally posted on my blog Nonstop Reader.

Breaking Bao is an engaging, accessible, and do-able collection of baked goodies from Asia (and beyond) by professional baker Clarice Lam. Released 22nd Oct 2024 by Chronicle Books, it's 248 pages and is available in hardcover and ebook formats. 

Most people who enjoy Asian bakery offerings just buy them from their favorite vendors and leave the expert/time consuming tasks and prep to the experts. That's problematic for the majority of folks who don't live in urban areas blessed with a local Asian bakery. Pastry chef Lam has a lightly humorous and encouraging "voice" throughout the book and there's something for every taste in the collection.

The author does a great job simplifying the tasks involved and shows readers how to recreate them at home with their own tools and supplies. Most of the ingredients will be available at any well stocked grocery store in North America. Some of them will require a trip to an Asian/international market or online retailer. 

The recipes are wide ranging and are arranged into sections thematically: bao, cakes & desserts, and snacks. There are 88 recipes and they're all complete and well written. Ingredients are listed in a bullet sidebar, with yields, background for the recipe, a description, yields, and step-by-step directions. Recipe ingredients are listed with both imperial (American) and metric units (yay!).

The photography and styling throughout are excellent. Photos are in color, and the food is presented appropriately and stylishly. 

Five stars. This is a delicious and comprehensive collection. It would be a great choice for public or school library acquisition, home use, or gift giving purposes.

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