Mooncakes and Milk Bread: Sweet and Savory Recipes Inspired by Chinese Bakeries

by Kristina Cho

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.

Genres: Cookbooks, Cooking, Food, Nonfiction, China, Asia, Culinary

304 pages, Hardcover

First published October 12, 2021

Reviews

[Kay · Rating 4 out of 5]

I don't bake. So why did I choose to read this book you ask. Because I LOVE milk bread. I long for this wonderful pillow-soft buttery bread. Since there's no Asian bakery in my little town, I better learn to make this bread myself. Surprisingly, most ingredients are already in the pantry. Baking is intimidating for me, but I will be making this Mother of All Milk Bread. 🍞😍

Mid-Autumn Festival, and of course mooncakes. Perfect timing too. I love the name and aren't they just pretty? Let's just say they are lovely to look at, but to eat? Red beans and nuts aren't my kind of dessert. I'm impressed really to know people do make this at home.

There are also no-bake recipes like dim sums, crispy scallion pancakes and potstickers. I don't like sesame seeds, but these crispy on the outside, soft and chewy on the inside sesame balls look pretty darn good!

Thank you Harper Horizon and Netgalley for my ARC.
Available October 12, 2021.

[♥Milica♥ · Rating 5 out of 5]

This really is the perfect cookbook. I've been a fan of Chinese dishes my whole life, but I've never seen a book with every single recipe I could want in one place...until now.

I like that most of it is from scratch, so you can really have fun with it. And when you make dough for one thing, it can also serve as dough for several other things as well, so it's not as complicated as it may seem at first glance.

Some recipes require more time than others, like the "White Pizza", but I have no doubt they're worth it.

So far I've only tried two, the Strawberry Jasmine Milk Tea and the Chocolate and Salted Peanut Crepe Cake.

I'm not huge on fruit in teas, but this one was quite nice.

And the cake? Pure perfection. It's soooo delicious. I made a tiny one for myself and left the rest of the batter for another day. You can bet I'll spend the next few days snacking on that.

Every recipe also has accompanying pictures, so you know what it's supposed to come out as, and how you're supposed to get to that point (for example how to properly fold buns).

And, there's a lot of history, about the author's family, other families with similar baking/restaurant backgrounds in different cities, as well as the origins of the recipes themselves. Like I said, perfect cookbook.

I can't wait to have this on my shelf so I can just pop it open and try something new whenever I have time.

*Thank you to the publishers and NetGalley for providing me with an e-ARC in exchange for an honest review*

[The Sassy Bookworm · Rating 4 out of 5]

⭐⭐⭐⭐

As a lover of milk and baking, I knew I had to get my hands on a copy of this book. I was not disappointed. Not only was this book full of yummy photographs (very important to me in a cookbook), but was also packed full of stories, information, and plenty of well laid out and easy to follow recipes. I especially loved the "Crispy Chinese Sausage and Cilantro pancakes" as well as "Red Bean Swirl Buns" and "Hotdog Flower Buns" which were just purely fun to make as well as being tasty! I honestly can't wait to try every single recipe in this one!

**ARC Via NetGalley**

[Jennifer · Rating 5 out of 5]

5 delicious ⭐️

In this book I learned about Chinese culture. I had no idea that many things might not be baked but made differently because of the cultural living spaces. Chinese history was weaved throughout the entire thing. I’m going to see Chinatowns very differently now and can’t wait to visit a bakery.
The photos are wonderful in this. I got a glimpse of the authors childhood. l saw Chinese cooking spaces and yummy foods. Utensils.
The author gave clear details with photos (which I love about this book).
The book contains:
• Lots of photos
• Ingredients
• Essential equipment
• Recipes
• History and more…..
In an easy to understandable way the book provided what felt like Chinese secret recipes. There wasn’t one thing I didn’t like about it. I highly recommend it for yourself or as a gift. You won’t be sorry. And If your mouth isn’t watering after seeing this then there’s something seriously wrong with you. I just know I’m going to dream about Chinatown and food tonight. **Sigh**
A special thanks to Harper Horizon via NetGalley for this wonderful ARC.

[Jane Shambler · Rating 5 out of 5]

I got this book because I love chinese food and I've heard a lot about milk bread and I wanted to try it. Surprisingly the majority of the ingredients you will probably already have in your cupboards. Also, it isn't that hard. You don't need to be an experienced baker to produce anything in this book. The recipes are easy to follow and explained really well.

Anyway, I have now successfully tried and enjoyed milk bread. Absolutely loved it. Now I'm on to the next.
Give it a go you won't be disappointed.

[David Gibson · Rating 3 out of 5]

Having never heard of moon cakes or milk bread, this cookbook was intriguing to me as I was also not very familiar with Chinese baking and wanted to learn more.

If you a reason a lover of Chinese cuisine, I could see this being a hit for you, but I do think this is more of a niche cookbook as there are some very specific ingredients that I personally wouldn’t use frequently, also some of the techniques/equipment were very specific to this type of cuisine.

The recipes I tried were delicious and I be added a few more things to my repertoire, it just was a little more stressful than my typical baking experience as I tried to learn the techniques, work around not having specific equipment (like steamer baskets), tried to get familiar with different ingredients.

Overall a solid 3 out of 5 really designed for people who already have familiarity with Chinese baking

[♪ Kim N · Rating 3 out of 5]

This was an interesting book. The recipes are detailed and include helpful pictures showing the various techniques as well as the finished product. It looks like an excellent resource, but maybe not for the novice cook or those (like me) who know nothing about preparing Chinese baked goods. I was mostly interested in the universal milk bread recipe, which doesn't seem too complicated and can be used in a number of different of ways.

[Shannon · Rating 5 out of 5]

I love that this focuses on so much of the science of baking and also uses weights for measurements. I hate washing spoons and cups when I could just use my scale to measure the perfect amounts. Also appreciate all of the pictures, including steps for rolling out and shaping doughs.

Borrowed this from the library, need a hard copy for my collection. There are very few recipes I think I'd pass on and overall this is just a lovely book. So many tasty looking treats presented in a very accessible way.

[Elaine · Rating 4 out of 5]

Thank you to NetGalley for an ARC of Mooncakes and Milk Bread.

I love this cookbook!

And I'm not just saying that because I'm Asian, born and bred in NYC and one of my favorite pastimes, past and present, is walking into a bakery.

I love all things bakery and love going to bakeries, whether they're Asian or Western or in Patagonia.

The author writes with such love and respect for her family of chefs and bakers; her loving grandparents who taught her how to bake with skill and artistry, the support of her own family and how her architectural talents translates so well into baking because baking requires precision and details.

Mooncakes and Milk Bread is comprehensive; it covers all the familiar baked goods you see in an Asian bakery and each page filled me with such glee and excitement.

I won't lie; some of the recipes are time consuming but anything worth doing takes time to create.

The author has great instructions, step by step photos for some, and even includes tips on how to store your delicious baked goods (if you're lucky to have any left), flavor variations and how to decorate your scrumptious dumplings, buns and so much more!

Each chapter has a memorable story from the author's past and/or a throwback to a famous Chinese bakery with an illustrious past.

There was so much I didn't know, like who started the first Cathay Bank! I loved these sections almost as much as I loved the food porn.

Even if you've never been in an Asian bakery or you have and have always been intrigued by their pastries, this is the cookbook to gift to any baker looking to try something new.

Now, whenever I step into an Asian bakery, I think of Mooncakes and Milk Bread.

[Jonann loves book talk❤♥️❤ · Rating 5 out of 5]

Do you love Chinese cuisine, but shy away from cooking it at home? Are you afraid you don't have the right ingredients or proper tools to cook it?

Mooncakes and Milk Bread inspired by well known food blogger Kristina Cho contains easy to understand step-by-step instructions to her mouth watering family recipes. She seamlessly guides the reader through shopping at an Asian grocery store. Kristina explains the difference in meats, produce, sauces, oil, flour, yeast, tea and much more. She even includes a section devoted to using the right equipment for success.

The reader will enjoy heart warming personal glimpses of the author's background and family members. The recipes include Chinese buns, breads, cakes, cookies, dumplings, breakfast dishes, and beverages. The photographs of each recipe are phenomenal and detail steps/techniques used in the cooking process.

Mooncakes and Milk Bread by Kristina Cho was published on October 12, 2021 and is available for purchase.

Thank you to NetGalley and Harper Horizon for my free e-book in exchange for my honest opinion. My review is available on Amazon, NetGalley, Barnes and Nobel, and Goodreads.

[Tori · Rating 5 out of 5]

The Mother of all Milk Bread recipe is a big winner; I used it to make the everything bagel baked bao which came out perfectly, despite not having any bao bun experience.

The measurements seem pretty spot on but going even just 1-2 grams over can undo the recipes. The tangzhong needs the most babysitting to be a smooth paste and not a clump!

[Alinna · Rating 5 out of 5]

If you Canto, you are suddenly at Po’s house again

[B · Rating 5 out of 5]

There are no words to describe how fantastic this book is and to say my daughter and I loved this book would be an absolute understatement. Honestly, I almost never read the backstories of the creator, but this is so much more than "just" a recipe book... It's nostalgia, warmth and love wrapped in a beautiful bow.

We can't wait to make these recipes, because believe you me, we will be making most, if not all, of the recipes!

[Rebecca Reviews · Rating 5 out of 5]

Kristina Cho’s Mooncakes and Milk Bread is a delicious and comprehensive recipe collection of Chinese bakery goodies. I love the impressive range of sweet and savoury treats and the beautiful pictures and personal stories. I learned so much about Chinese culture and cuisine. This excellent and comprehensive book will be a perfect gift for the chef in your life!

This mouthwatering cookbook has chapters on Bread, Bing, Bao; Not-Too-Sweet Buns; Pork Buns and Beyond; Gao (Cakes and Tarts); No Fortune Cookies; Chinese Breakfast; and Sips. There is also an informative introduction which gives insight into Cho’s life and family, briefly explores Chinese cafe culture, and lists essential Chinese pantry items and equipment like rice flour, sesame oil, bamboo steamers, and mooncake molds. I love that the book also has brief but interesting highlights on iconic Chinese bakeries in America. It is a wonderful appreciation for these places and the people involved and reflects their impact.

I learned so much from this book! I love Cho’s writing because you can really feel the love and dedication to Chinese culture and cuisine in every single page. She carefully shows us how to fold dumplings, make mooncakes without molds, make Chinese puff pastry, and whip our (baked) buns into shape! There are many helpful picture guides and tips to make the perfect Chinese goodie. The book includes recipes for the ubiquitous Youtiao (Chinese Doughnut), Fried Sesame Balls, and Char Siu Bao (BBQ Pork Buns) as well as Dim Sum staples like Classic Egg Tarts and Egg Custard Buns. There is also more unique fare like Black Sesame Souffle Cheesecake, Mushroom Mushroom Buns (indeed shaped like mushrooms and spiced up with cocoa and cayenne!), and Everything Bagel Bao. Fun drinks include Hong Kong Milk Tea, the bright and fizzy Sparkling Lime Matcha and Yuenyueng (a fascinating blend of Hong Kong Milk Tea and coffee).

The recipes are meticulously detailed and easy-to-follow. Most of the ingredients are fairly accessible and moderately inexpensive although there are a few specialty items like Chinese sausages, matcha powder, and tapioca starch. Each recipe begins with an informative write-up. Some are brief while others are lengthier but all are so interesting! Through the write-ups, we learn about the background of the dish, Chinese culture and cuisine, as well as tasting notes and helpful tips. Additionally, Cho often includes relatable personal stories which add a heartwarming touch.

Although this book has approachable recipes, some of the dishes are very time and labour intensive with numerous steps and also require lots of ingredients. I think this book would be more suitable for those with intermediate cooking skills.

The book’s overall design is clean, simple, and effective. I love the abundance of beautiful and bright full-colour pictures! The wonderfully simple staging effectively highlights the beauty of the food. Although not all the recipes have pictures, I didn’t mind because the book definitely makes up for it with many step-by-step photo cooking guides, the lovely family pictures, as well as the pictures of the Chinese bakeries in America.

Thank you to NetGalley and Harper Horizon for this book in exchange for an honest review.

🥮🥮🥮🥮🥮 out of 5 mooncakes!

[Erika Schade · Rating 4 out of 5]

I say "read" but I have at least paged through the huge collection and cooked from it! I love it, but I was devastated by the typo under the pineapple bread recipe ingredients, baking powder! Not baking soda! I had a library loan and look forward to getting my own copy of this book. Western palates be warned, the sweet is Asian level, not as sweet as you would expect but definitely authentic.

[oohlalabooks · Rating 5 out of 5]

Great recipes!

[Sarah · Rating 4 out of 5]

Love the background, personal stories, and highlighting of favorite businesses. I’d love to pick one or two recipes to spend the time learning to execute..

[Elizabeth · Rating 3 out of 5]

I got this book out of the public library to learn how to cook steamed buns. While a lot of the instruction is great, Kristina Cho only gives time (but no room temperature guideline) for how to know when steamed buns are risen and/or when they are fully cooked. (It’s not as if you can rap the buns on the bottom to hear if they sound hollow like a drum….) Alas, for our two tiered bamboo steamer, 10 minutes was NOT enough time. And frying the underdone steamed buns in oil to try to rescue them was also entirely unsuccessful.

There are a few problems in the book.

As previously mentioned, yeast feeds off sugar. So the presence of sugar in the dough will feed the yeast and produce carbon dioxide to make the dough rise. [The Foundations of Milk Bread | Sugar]
~ ~ ~
Most of the recipes in this book call for active dry yeast. This type of yeast requires that you "bloom" it in warm water or warm milk, with a pinch of sugar, before you mix it with flour. The yeast feeds off the sugar and produces carbon dioxide, resulting in lots of tiny bubbles on the surface of the liquid. [Foundation of milk bread | Yeast]

Faulty thinking! First of all, yeast feeds off sugars in the flour; it does NOT require any actual sugar to bloom. Otherwise French bread wouldn't rise. It is only necessary to add liquid to rehydrate active dry yeast (and only necessary to "bloom" yeast with a bit of flour if there is some question about whether the yeast is still viable). Also, "sugar" appears before "yeast" in this section, making the phrase "as previously mentioned" confusing.

Missing from the recipes are weight measurements for salt and yeast. I was amazed at the mixing of measuring units: Weight (with parenthetical cups and spoons) for flour and sugar, but spoons only for yeast, salt, and baking powder. I’m especially amazed by the salt measures being specified by volume instead of by weight, in particular because of the fact that depending on the brand of coarse salt available, the amount could vary drastically if measured by spoonsful.

Digital scale This is the tool I use most in my kitchen. [...] If a recipe provides weighted measurements, you'll get the most accurate and consistent results if you bake by weight. [Essential Equipment]
~ ~ ~
Salt comes in many shapes and sizes. I exclusively use coarse salt for cooking, specifically Diamond Crystal kosher salt. The large, coarse grains dissolve quickly. Table salt is finer in texture, so if that's all you have, use a little less than the recipe calls for, to avoid the risk of oversalting [Ingredients for a Better Bake]

According to CoolConversion.com, “1 US teaspoon of coarse salt is equivalent to 4.58 grams”, and according to Epicurious.com, 1 teaspoon of Diamond Crystal salt weighs 3 grams. And then there is the problem for people who only have fine seasalt or table salt in their kitchens. Apparently, a teaspoon of table salt weighs 6 grams. See? Drastically different!

The instruction about milk scalding is arguably unneeded:

Do you need to scald the milk? You should. Milk contains whey protein, which prevents gluten from developing properly when you leave your dough to proof. Scalding the milk will deactivate or kill the whey protein in the milk. [The Foundations of Milk Bread]

In most cases, it really isn't necessary to scald milk first; heat treated pasteurization in supermarket milk has rendered this step moot. The only time that milk must be scalded first is if the milk has been unpasteurized.

And finally, for baked bread, there is no internal temperature guide, or something along the lines of 'the bread should sound hollow when rapped on the bottom' for knowing whether the bread is done:

Preheat the oven to 350°F. [...] Bake on the center rack of the oven until the top is golden brown, 30 to 33 minutes. [Mother of All Milk Bread | There's More than One Way to Form a Loaf]

However, a number of other aspects of this book are entirely charming and inspiring, with lovely passages filled with Kristina Cho's memories of her past (most of the memories are happy but a few bitter sweet).

There are excellent filling ideas for steamed buns. There are also plenty of unyeasted recipes that look great. I cannot wait to make moo shu wrappers. And classic green onion cakes.

Growing up, moo shu pork was a favorite item on the menu at my family's restaurant. However, I was particularly fond of eating the moo shu wrappers simply with a light brush of hoisin, a fresh cucumber spear, and thinly sliced green onions. The wrappers are super thin and delicate [Moo shu wrappers]
~ ~ ~
I would take a plateful of crispy green onion pancakes topped with a big spoonful of chili oil over a stack of buttermilk pancakes any day. They should be salty, crispy, and a little greasy (in a good way). [...] In my world, the perfect pancake is light and flaky on the outer rings and progressively doughier and chewier toward the center. That chewy center nugget of dough is the best piece to dunk into a generous amount of chili oil. [Crispy Chinese Sausage and Cilantro Pancakes (with Classic Green Onion Pancake Variation)]

And Sesame Crisps! We neeeeeeed sesame crisps!

These perfectly sweet, snappy crisps are the epitome of a Chinese cookie: plenty crunchy, full of seeds, and just sweet enough. [...] You'll find stacks and stacks of sesame cookies in Chinese bakeries. [Sesame Crisps]

++++++++++++++++
If half stars were allowed, the rating would be 3.5.

[Lili · Rating 4 out of 5]

I first learned about this cookbook through the Eat Your Books weekly newsletter, which highlighted it as an up and coming cookbook. And then I was tempted to pre-order it through Hardcover Cook when they announced that they would be doing an ingredient/equipment bundle with the book in the winter. When the book came up available on NetGalley, I could find no excuse not to read it.

It’s been about eighteen months since I’ve written a seriously comprehensive cookbook review; however, there is so much for me to squee about Mooncakes that this may not be one either. First and foremost, the recipes themselves are well-written. The ingredient measurements are provided in both metric weight (grams) and English volume (cups, teaspoons, tablespoons) so that the reader does not have to make any conversions to suit their preference. Each recipe follows a standard format, using very similar language where possible, which makes it easy to transition between similar recipes. For example, the oven preheat step was always located in a logical spot in the recipe (rather than right at the beginning). And resealable plastic bags are almost always indicated in the recipe post script as an acceptable airtight container for storage of baked goods. Second, the color commentary in the prefaces to the recipes not only provide context of why the recipe is in a Chinese bakery book, but also provide additional explanation of how the recipe is supposed to turn out and why. This makes the actual recipe ingredients and recipe steps more intelligible. Third, the profiles of small Chinese bakeries throughout the United States just happened to heighten my appetite for delicacies that I had never known by name, but definitely knew by sight and taste. Finally, the variety of recipes included in the collection was very impressive - ranging from the familiar char siu bao and har gow to personal family specialties that are just now seeing the light of day.

Did I mention the full-color photography? Each recipe is accompanied by a mouth watering full-color photograph (or two) of the finished product. In addition, the more complex recipes have a series of full-color photographs illustrating the assembly or other complicated aspect of the recipe.

Overall, I am a huge fan of specialized unique cookbooks; therefore, my desire to add a Chinese baking book to my 100-plus volume cookbook collection is not unexpected. As much as I love my Dumpling Galaxy cookbook and my Thousand Chinese Recipes tome, Mooncakes proved itself to fill a gap in my Asian collection. So I’m likely to acquire it on a post-Christmas sale.

I have yet to attempt any recipes from this cookbook because this Christmas holiday has been too hectic to make a trip to the giant Asian store for some necessary specialty ingredients. Hopefully, I’ll have an opportunity to do that soon so that I can try at least to make some dim sum. I’ll update my blog with the results if I do.

I received this book as a digital advance reader copy provided by NetGalley in exchange for an honest opinion.

[Taryn · Rating 4 out of 5]

Wow this cookbook was packed full of so many recipes that I wanted to try. It was well put together and filled with valuable information. It began with an informative chapter on the different ingredients that you would find throughout the recipes. There was a great section on how to properly shop in an Asian market which for me was quite helpful. It gave me a list of equipment that would be used and I learned some new things before I even got to the actual recipes. I went through all the recipes because I always love trying a few. The first one I tried was the Crispy Chinese Sausage and Cilantro Pancakes. I love savory anything so this was an easy choice. They didn't come out perfectly but I never expect my first try to but what they lacked in beauty the taste definitely made up for it. I'll definitely try them again and perfect them with each new try. The second recipe I tried was the Coffee Crunch Swiss Roll, I love making rolls, anytime I come upon a new recipe for one I love to try it. This turned out really well, probably because I make this type of dessert often throughout the year. There are so many recipes that I want to try and look forward to doing so in the future. The recipes were easy to follow but you do have to take the time to read each properly and follow them to the letter, especially when it comes to baking.

[G · Rating 5 out of 5]

God, this books means the whole world to me.

I love American/French pastries, desserts, bread as much as the next person. However, Chinese (specifically Cantonese) baked goods will always feel home to me. I am so blessed to have grown up and live in a city with multiple Chinatowns. For breakfast, my dad goes to our FayDa everyday and buys a bread, coffee, and a newspaper. These Chinese bakeries are so integral to the community and it's has so much more impact beyond a $2 bun.

I am pretty sure Chinese loaves and milk bread were the first type of loaf bread I ate. American Wonderbread and the a-likes are so inferior! Why does it have zero backbone and stick to every nook and cranny in your mouth?

I thought it was interesting that the author called the fried bread stick "youtiao" because that is the Mandarin way to say it. In Cantonese, we call it yàuhjagwái (油炸鬼). Also it did get repetitive when the translation for youtiao was brought up—I think after the first few times, readers will remember it is a fried doughnut stick.

While I don't plan on ever baking these recipes, I really enjoyed the fact that these recipes are available if I ever change my mind. I was more intrigued by the snippets of history and anecdotal peppered throughout. I definitely have to get a hardcopy of this cookbook!

[Sonia Williams · Rating 5 out of 5]

This book was a joy and contains recipies not generally found in your standard cookbook of Chinese food. I am part of a facebook group called British Born Chinese Food - members had been sharing photos of mooncakes, snow mooncakes, pineapple buns, chiffon cakes all of which inspired me to bake these items however recipies are not easy to find. Kristina's book covered all these and have been able to satisfy my cravings for chinese baked goods!
The most intersting aspect for me was the section on mooncakes - these are traditionally gifted around Autumn moon festival (15 August in Chinese calendar) and are very expensive. Whether this is because of the ingredients (traditionally lotus bean paste and salted egg yolk) I am unsure, what I do know now is that they are incredibly easy to make as long as you make a small investment for a mooncake mould. Kristina provided an alternative to the tradional recipie using pistachios and honey which was lovely, perhaps more to Western tastes.
Delve into a different baking style (should be on Bake off) I would recommend this book.
Thanks to the publisher and Netgalley for access to this ARC.

[Lizzie (Dizzy Lizzie’s Book Emporium)]

Thank you to NetGalley and Harper Horizon for this eARC of Mooncakes and Milk Bread by Kristina Cho. This recipe book is a labor of love! Not only does this book provide its reader with wonderful recipes and creative ideas for modifying and serving, but it also serves as a biography of Kristina's family restaurant, highlights Chinese bakery hotspots from all over the country, and teaches lessons in Chinese culture. I learned so much by reading this lovely book, and enjoyed every second of perusing the delicious treats detailed in these pages. I have always been intimidated at the prospect of baking my own bread, but the myriad recipes for how to use milk bread has enticed me to try! Highly recommend this book for anyone wanting to branch out in their baking, or learn more about a different food culture.

[Bon · Rating 5 out of 5]

Thank you to Netgalley for a tasty ARC to review!

Wow, this was delicious to peruse, all puns intended. Filled with gorgeous, mouthwatering pictures and warm prose explaining Cho's memories and inspirations for recipes, I found this a wholesome and useful cookbook!

There was youtiao, steamed buns, and mooncakes, all of which I was familiar with from Chinatown and Hmart bakery runs, but there was so much more. Breakfast, lunch, dinner, snack and dessert recipes! Those delicious cream fruit cakes you see on asian dramas! Explanation of some more unfamiliar ingredients like white pepper! I just really loved how thorough the book was, and how infused it was with Cho's care for the food and family memories.

This gets a super charming five stars.

[Isabel · Rating 5 out of 5]

Every page of this book screams delicious. It's like I want to read, cook and eat all at the same time. The recipes are easy to follow, it's definitely made for both the novice and seasoned cook. There are illustrations of techniques and how to's that follow most recipes, especially the somewhat tricky ones. I also find the author truly relatable, like I seldom know of people, who would prefer to eat the dough of a har gow, when they were kids!

[Teddy · Rating 5 out of 5]

Without a doubt, the best cookbook I bought last year. Cho's directions are easy to understand, and she explains concepts that non-Chinese cooks might not already know. Now I'm able to learn how to make some of my favourite baked goods -- and I'll fully admit, I've been making Cho's recipes for milk tea and yuanyang at least once a week since I got my copy. Can't wait to keep using this book, and to see what Cho writes next!

[Rachel · Rating 5 out of 5]

So much yum!

She breaks down the steps of every recipe and makes each unique food very accessible for all stages of bakers. Pictures are included for every recipe, and the more complicated ones have pictures of each step in the process. Well done.

I tried out The Mother of All Milkbread, and it is fantastic. I can't wait to use it in some of the other recipes.

[Caroline D’cruz · Rating 4 out of 5]

Moon cakes and Milk Bread is a excellent book which exposed me to the world of Chinese baking. The recipes are well explained and are accompanied by a background story. I’m sure to try out these recipes in future.

Thanks to netgalley , the publisher and the author for this ARC!

[Caroline 'relaxing with my rescue dogs' · Rating 5 out of 5]

This was so different from other cook books that I have read recently. I discovered a whole new range of breads and cakes that I have been expirementing with.

Fully recommend this.

I was given an advance copy by netgalley and the publishers but the review is entirely my own

[Patrick]

Mooncakes! Very nice cookbook. Didn't read every page but skimmed through a good amount.