Breaking Bao - Lam, Clarice
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This book is presented in three chapters, exploring Bao, Dessert, and Snacks. In the Bao chapter, readers will learn the fundamentals of baked, steamed, fried, or laminated buns and breads, from golden curry-filled donuts to pork floss and scallion focaccia. The Dessert chapter twists classics: mango Yakult tres leches cake, chocolate fudge mochi gateau basque, and pandan key lime pie. And in the final chapter, Snacks, find savory and sweet treats, from fig and marizpan mooncakes to cheesy ramen popcorn to homemade Pocky.

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Produktbeschreibung
This book is presented in three chapters, exploring Bao, Dessert, and Snacks. In the Bao chapter, readers will learn the fundamentals of baked, steamed, fried, or laminated buns and breads, from golden curry-filled donuts to pork floss and scallion focaccia. The Dessert chapter twists classics: mango Yakult tres leches cake, chocolate fudge mochi gateau basque, and pandan key lime pie. And in the final chapter, Snacks, find savory and sweet treats, from fig and marizpan mooncakes to cheesy ramen popcorn to homemade Pocky.
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Autorenporträt
Clarice Lam is an award-winning pastry chef based in New York City. In addition to working stints at Bouchon Bakery, Spice Market, and The Chocolate Room, she opened The Baking Bean in Brooklyn in 2012. She was the opening pastry chef at Kimika, an Italian-Japanese restaurant named a James Beard semifinalist for Best New Restaurant in 2022. Her writing has been widely featured in outlets from the New York Times to People, Condé Nast Traveler, and South China Morning Post. Her television credits include appearances on Sweet Genius, Food.Curated., Beat Bobby Flay: Revenge, and Best Baker in America, where she finished as a semifinalist. Lam is currently a judge on TheDr. Seuss Baking Challenge.