Breaking Bao

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.