Mooncakes and Milk Bread: Sweet and Savory Recipes Inspired by Chinese Bakeries Hardcover – October 12, 2021 by Kristina Cho


{304 pages}

PUB : October 12, 2021

$29.95 $20.61

10 in stock



Author: Cho Kristina

Package Dimensions: 0x254x788

Number Of Pages: 304

Release Date: 12-10-2021

Details: Product Description

In Mooncakes & Milk Bread, food blogger Kristina Cho (eatchofood.com) introduces readers to Chinese bakery cooking with fresh, uncomplicated 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!
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 cafes, 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.


Kristina’s book is a trip down memory lane, an evocative look at the foods that made me happy as a child and that are laced with nostalgia for me as an adult. Every page of Mooncakes and Milk Bread is a treat, with beloved cakes and not-too-sweet favorites that felt unattainable to create myself at home, until now. Kristina’s stories about growing up in her family’s Chinese restaurant and greeting her ‘aunties and uncles’ at dim sum are full of heart and soul, providing a window into a vibrant part of American culture that has brought joy to so many. And joy is a good word to sum up Kristina’s book. It is more than a Chinese baking book—it is a triumphant celebration of how food brings people from different generations and cultures together. I’ve never been so excited to bake and steam!”—Hetty McKinnon, food writer, author of four bestselling cookbooks including To Asia, With Love, and editor of Peddler Journal”This book brought tears to my eyes. Some of my tastiest childhood memories were at Chinese bakeries, and these photos, stories, and recipes have both transported me back in time and provided fresh inspiration to re-create these memories at home. I am truly in awe of Kristina’s ability to evoke nostalgia while also infusing new life into this genre of food that hasn’t, until now, gotten the attention it deserves. Mooncakes and Milk Bread is a stunning, thorough, delicious, and important piece of work.”—Molly Yeh, cookbook author and Food Network host”Kristina Cho’s book is a long overdue collection of the artistry and sweet and savory flavors of Chinese baking. I can’t think of another book that made me want to make every single thing!Delving into the history of Chinese bakeries, visits to and recipes from popular traditional Chinese bakeries, including her grandfather’s own almond cookie recipe, Kristina makes everything accessible—no easy feat for pastries that always leave me in awe, wondering, How do they make that?! This book is an absolute treasure.”—Liz Prueitt, Founder, Tartine”Mooncakes and Milk Bread serves as a love letter to the Chinese bakeries of our childhoods but also as a guide for a new generation of fans, who can now bake their own pineapple buns (always with a slice of cold butter), the most perfect Chinese sponge cake, and everything else on the bakery rack—all from the comfort of their own homes.”—Bin Chen and Andrew Chau, Cofounders of Boba Guys and authors of The Boba Book”You can almost smell the magical aroma of freshly baked buns and steamed dumplings through the pages as you thumb through Mooncakes and Milk Bread. Kristina takes readers on a journey from Hong Kong to Cleveland to San Francisco and beyond, guiding us through the many typologies of Chinese American bakeries, like grab-and-go and takeaway. This book is filled with a beautiful blend of traditional recipes and new takes and twists on

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