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Modern Asian Baking at Home: Essential Sweet and Savory Recipes for Milk Bread, Mochi, Mooncakes, and More; Inspired by the Subtle Asian Baking Community (Hardcover)
From the Subtle Asian Baking community comes Modern Asian Baking at Home, must-have recipes for beloved sweet and savory treats found across Asia.
Explore new ingredients, surprising techniques, and interesting 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.
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
About the Author
Kat Lieu is a doctor of physical therapy by day and an avid home baker by night. Originally from New York, she now calls Washington state her home. Lieu is the founder of a popular online baking group called Subtle Asian Baking (SAB). She is known for the Japanese and Basque cheesecake recipes published on her blog, philandmama.com, and Instagram, @subtleasian.baking.
Subtle Asian Baking is no longer just a small community of bakers swapping recipes, but a movement for culinary innovation—Jessica Wei, Eater.com
Modern Asian Baking at Home helps home bakers shift their attention from the ever prevalent Western culture of baking to dive fearlessly into some very delicious recipes which use accessible and fun ingredients. Without a doubt, these are the kinds of recipes that will become a staple in any household. —Bryan Ford, bestselling author of New World Sourdough
Every single page is a joyous celebration of the uniquely wonderful textures, techniques and flavours found in Asian baking. There are loads of my favourite comfort foods and captivating pictures - I just want to bake and eat them ALL! Kat and the SAB community are superstars for inspiring so many to get into the joys of Asian baking.—Kim-Joy, bestselling cookbook author and Great British Bake Off finalist
Drawing from both long-held traditions and contemporary inspiration, Modern Asian Baking at Home is the perfect cookbook for home bakers wanting to delve into the extensive world of Asian-inspired treats. The approachable and well-written recipes will have you turning out airy sponge cakes, chewy mochi, and stunning mooncakes in no time! —Ruth Mar Tam, author of Baked to Order
Kat’s Modern Asian Baking at Home book is loaded with stunningly original and delicious recipes. Kat answers all of our questions about Asian ingredients, equipment, and technique. After reading her book, I wanted to make(and eat)everything in it!—Vivian Aronson, Author and creator of Cookingbomb
A book full of tips, tricks, and nostalgia, as well as plenty of plant-based options! It's a must-have for anyone who's ready to be schooled in the art of modern Asian baking! —Joanne Lee Molinaro, NYT bestselling author of The Korean Vegan Cookbook
From recipes of my after-school favorite, coconut cream bun, to macarons with exotic flavors, Modern Asian Baking at Home delivers a subtle take on the internationalized sweets culture of modern Asian baking.—Jason Wang, James Beard Foundation Nominee and CEO of Xi'an Famous Foods
I started following Subtle Asian Baking because it offered me a glimpse of my childhood memories all in one spot. Kat Lieu translates her online content into her new book, Modern Asian Baking at Home. It is a great introduction to Asian baking with fun and playful recipes that will resonate with a much larger audience than solely the Asian community.—Clarice Lam, Pastry chef