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Mooncakes and Milk Bread: Sweet and Savory Recipes Inspired by Chinese Bakeries

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2022 JAMES BEARD AWARD WINNER • Baking and Desserts

2022 JAMES BEARD AWARD WINNER • Emerging Voice, Books

ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The New Yorker Magazine, The New York Times

ONE OF THE BEST COOKBOOKS OF THE YEAR: Time Out, Glamour, Taste of Home

Food blogger Kristina Cho ( introduces you to Chinese bakery cooking with fresh, simple interpretations of classic recipes for the modern baker.

Inside, you’ll find sweet and savory baked buns, steamed buns, Chinese breads, unique cookies, whimsical cakes, juicy dumplings, Chinese breakfast dishes, and drinks. Recipes for steamed BBQ pork buns, pineapple buns with a thick slice of butter, silky smooth milk tea, and chocolate Swiss rolls all make an appearance—because a book about Chinese bakeries wouldn’t be complete without them

In Mooncakes & Milk Bread, Kristina teaches you to whip up these delicacies like a pro, including how to:

  • Knead dough without a stand mixer
  • Avoid collapsed steamed buns
  • Infuse creams and custards with aromatic tea flavors
  • Mix the most workable dumpling dough
  • Pleat dumplings like an Asian grandma

This is the first book to exclusively focus on Chinese bakeries and cafés, but it isn’t just for those nostalgic for Chinese bakeshop foods—it’s for all home bakers who want exciting new recipes to add to their repertoires.

ISBN-13: 9780785238997

Media Type: Hardcover

Publisher: Harper Horizon

Publication Date: 10-12-2021

Pages: 304

Product Dimensions: 7.60(w) x 10.10(h) x 0.90(d)

Kristina Cho grew up in Cleveland, Ohio, where family and cooking were a huge part of her life. Before becoming a food blogger, Kristina studied and worked in architecture and interior design. Architecture introduced her to the work of Charles and Ray Eames, Mies van der Rohe, and Eero Saarinen. But she spent all her timeoutside of the architecture studios discovering the flavors of Skyline Chili, Goetta, and Graeter's Ice Cream—all southern Ohio culinary classics. Today she has dedicated her professional career to making, teaching, writing about, and photographing Chinese baked goods and café food. She runs a regular dumpling-making workshop and also has been an instructor at Dragers Cooking School in San Francisco. Kristina's website, EatChoFood, receives tens of thousands of visitors each month.

Table of Contents

Introduction: From Hong Kong to Cleveland viii

Cafe Culture xii

Sharing Chinese American Stories through a Chinese American Lens xiv

Typologies xvi

Ingredients for a Better Bake xvii

How to Shop at an Asian Grocery Store xxii

Essential Equipment xxvi

Chapter 1 Bread, Bing, Bao 1

Fay Da | New York City 40

Chapter 2 Not-Too-Sweet Buns 43

Keeping Tradition with Auntie Lydia 80

Chapter 3 Pork Buns and Beyond 83

Eastern Bakery | San Francisco 122

Chapter 4 Gao (Cakes & Tarts) 125

Chapter 5 No Fortune Cookies 191

Phoenix Bakery | Los Angeles 214

Chapter 6 Chinese Breakfast 217

Ray's Cafe & Tea House | Philadelphia 248

Chapter 7 Sips 251

Some Assembly Required 263

Building Your Own Pink Box 264

Ultimate Steamer Basket 266

Holiday Cookie Box 267

Acknowledgments 268

Index 269

About the Author 274