Breaking Bao: 88 Bakes and Snacks From Asia and Beyond by award-winning pastry chef Clarice Lam is a striking collection of thoughtfully crafted baked goods, highlighting her “love for Asian flavors while simultaneously connecting the dots between cultures.” Recalling her diverse background (her mother is from Hong Kong and her father from the Philippines) and experiences (the family lived and traveled all over the world), Lam explains how food was her solace during times when she felt like an outsider. On her path to becoming a chef, she gained knowledge and appreciation of the “interwoven food histories” that sustained her when the rest of the world shut her out. Organized into three main sections—Bao, Cakes and Desserts, and Snacks—Lam’s highly detailed instructions accompanied by texturally rich close-up photos will help assist even the most inexperienced pastry chef, as many of the recipes can be rather complicated and span several pages. Detailed chapters on ingredients, tools and equipment helpfully describe how and why they are used and where to get them. Dishes range from traditional Asian recipes such as shokupan (Japanese milk bread—one of the most common recipes in Asian baking) and chili crisp (a staple oil in every Chinese household), to dishes with an Asian-inspired twist, such as matcha-azuki Mont Blanc and pandan-lime meringue pie. This beautiful, informative cookbook is the perfect gift for anyone who enjoys being creative in the kitchen, and might even inspire home bakers to invent their own confectionary delights.
Valiant Women is a vital and engrossing attempt to correct the record and rightfully celebrate the achievements of female veterans of World War II.
