What do you think?
Rate this book
Modern Asian Baking at Home: Essential Sweet and Savory Recipes for Milk Bread, Mochi, Mooncakes, and More; Inspired by the Subtle Asian Baking Community
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.
Recipes include:
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
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.
Recipes include:
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
176 pages, Hardcover
Published July 26, 2022
315 people are currently reading
5323 people want to read
About the author
Kat Lieu
17 books159 followersKat Lieu, formerly a doctor of physical therapy, fell in love with baking. She is currently a full-time author and recipe developer at modernasianbaking.com. Originally from New York City, she now calls Washington state her home. Lieu is also the founder of a popular online baking group called Subtle Asian Baking (SAB). You can find more of her recipes and creations on her Instagram and TikTok, @subtleasian.baking.
Kat's first #veryasian baking cookbook, Modern Asian Baking at Home, will be out on June 21, 2022. Prior to writing cookbooks, Kat wrote young-adult romcoms featuring Asian American heroines.
Kat's first #veryasian baking cookbook, Modern Asian Baking at Home, will be out on June 21, 2022. Prior to writing cookbooks, Kat wrote young-adult romcoms featuring Asian American heroines.
Ratings & Reviews
Friends & Following
Create a free account to discover what your friends think of this book!
Community Reviews
Displaying 1 - 30 of 116 reviews
April 8, 2022
I loved this book so much!
I am German and have grown up in a rather small town with not a lot of contact to other cultures and cuisines. Ever since becoming an adult, I have made an effort to learn about the world and what it has to offer. This cookbook has been absolutely fantastic. There are many tasty and (to me foreign) recipes. I enjoyed exploring a different kind of baking and I will whole heartedly recommend this cookbook to ANYONE. It’s incredibly interesting and helpful and beautiful and I have not enough praise.
Thank you to the author! It means a lot to me to get to know these recipes. Also, the book is well structured and full of beautiful pictures. A must buy. I will save up to buy the physical copy.
Thank you to netgalley and the publisher for providing me with an electronic copy of this book in exchange for an honest review.
I am German and have grown up in a rather small town with not a lot of contact to other cultures and cuisines. Ever since becoming an adult, I have made an effort to learn about the world and what it has to offer. This cookbook has been absolutely fantastic. There are many tasty and (to me foreign) recipes. I enjoyed exploring a different kind of baking and I will whole heartedly recommend this cookbook to ANYONE. It’s incredibly interesting and helpful and beautiful and I have not enough praise.
Thank you to the author! It means a lot to me to get to know these recipes. Also, the book is well structured and full of beautiful pictures. A must buy. I will save up to buy the physical copy.
Thank you to netgalley and the publisher for providing me with an electronic copy of this book in exchange for an honest review.
September 18, 2022
Kat Lieu’s Modern Asian Baking at Home is an excellent and yummy collection of recipes for a range of both familiar and innovative Asian treats. I love Lieu’s friendly and approachable writing, the easy-to-follow recipes, and the beautiful pictures.
This book includes chapters on basics and confections; SAB’s favorite cookies and pastries; airy and not-too-sweet cakes; bread and yeasted bakes; treats under one moon and holiday bakes; custards and frozen; and drinks. There is also a brief but informative section introducing readers to the Asian pantry which includes staples like matcha, rice flour, pandan, and ube. The book also features a section on relevant cooking techniques which show us the basics of creating recipes like steaming and beating egg whites.
This book is a delightful and fascinating treat! I loved learning about various Asian festivals and traditions. There are a range of sweet and savory recipes but the book leans mostly towards sweet treats. The book features some classic favorites like Snowy Skin Mooncake, Pineapple Buns, and Dorayaki Pancakes with Anko Paste. There are also the very Instagrammable Fluffy Japanese Souffle Pancakes and beautiful Berry Matcha Cream Bars. I cannot wait to try unique and fascinating dishes like Butter Basil Sourdough Naan and Mochi-Stuffed Ube Crinkle Cookies!
The book has a clean layout with simple but lovely full-colour pictures which really showcase the beauty of the food. Did I mention that every single recipe has pictures? As if I couldn't love this book more! I am so tired of cookbooks being stingy with pictures and I am so glad that this book went all out!
The recipes are clearly-detailed and easy-to-follow. Most of the ingredients are fairly accessible and moderately inexpensive although there are quite a few specialty items like ube extract and pandan paste. I love Lieu’s super friendly and concise writing style. I was absolutely living for all the cheesy food puns! I also definitely love and appreciate all the family stories and family pictures. They add such a lovely and warm touch to the book and make it even more memorable. Lieu also includes helpful tips and swaps to make our baking experiences go smoothly.
Although there are easy and approachable recipes, several of the recipes are time and labour intensive with numerous steps and also require lots of ingredients. Therefore, this book may be better suited for those who have some experience in the kitchen.
Thank you to NetGalley and Quarto Publishing Group – Quarry for this book in exchange for an honest review.
🥮🥮🥮🥮🥮 out of 5 mooncakes!
This book includes chapters on basics and confections; SAB’s favorite cookies and pastries; airy and not-too-sweet cakes; bread and yeasted bakes; treats under one moon and holiday bakes; custards and frozen; and drinks. There is also a brief but informative section introducing readers to the Asian pantry which includes staples like matcha, rice flour, pandan, and ube. The book also features a section on relevant cooking techniques which show us the basics of creating recipes like steaming and beating egg whites.
This book is a delightful and fascinating treat! I loved learning about various Asian festivals and traditions. There are a range of sweet and savory recipes but the book leans mostly towards sweet treats. The book features some classic favorites like Snowy Skin Mooncake, Pineapple Buns, and Dorayaki Pancakes with Anko Paste. There are also the very Instagrammable Fluffy Japanese Souffle Pancakes and beautiful Berry Matcha Cream Bars. I cannot wait to try unique and fascinating dishes like Butter Basil Sourdough Naan and Mochi-Stuffed Ube Crinkle Cookies!
The book has a clean layout with simple but lovely full-colour pictures which really showcase the beauty of the food. Did I mention that every single recipe has pictures? As if I couldn't love this book more! I am so tired of cookbooks being stingy with pictures and I am so glad that this book went all out!
The recipes are clearly-detailed and easy-to-follow. Most of the ingredients are fairly accessible and moderately inexpensive although there are quite a few specialty items like ube extract and pandan paste. I love Lieu’s super friendly and concise writing style. I was absolutely living for all the cheesy food puns! I also definitely love and appreciate all the family stories and family pictures. They add such a lovely and warm touch to the book and make it even more memorable. Lieu also includes helpful tips and swaps to make our baking experiences go smoothly.
Although there are easy and approachable recipes, several of the recipes are time and labour intensive with numerous steps and also require lots of ingredients. Therefore, this book may be better suited for those who have some experience in the kitchen.
Thank you to NetGalley and Quarto Publishing Group – Quarry for this book in exchange for an honest review.
🥮🥮🥮🥮🥮 out of 5 mooncakes!
February 25, 2022
I received a digital galley from Kat Lieu and Quarto Knows/Quarry Books in exchange for an honest review.
As a book blogger who’s always trying to sneak subtle Asian bakes into her Booksta posts, I can't think of a book more on-brand than Modern Asian Baking at Home.
I have a soft spot for cookbooks. Growing up, one of my favorite things to do with my mom was flipping through cookbooks and looking at recipes together. We didn’t make most the ones we’d marked (some things never change) because there were so many, but even the act of going through a cookbook and pointing out recipes was so fun. Both then and now, my favorite part of reading at cookbooks was looking at the pictures, and Modern Asian Baking has all the pictures. Each recipe comes with its own picture which would’ve automatically made it my favorite as a kid.
My request for an early digital copy of Modern Asian Baking was granted literally seconds before I was about to turn off my laptop and get ready for bed, and I couldn’t help but sneak a peek which, in hindsight, was probably a bad idea for my sleep schedule. (As every reader knows, “just one more page” is the biggest lie ever.) Page after page, recipe after recipe, I got more and more excited until it got the point where I not only wanted to keep reading, I wanted to pull out some flour start baking. (Don’t worry, I did the grown up thing and ignored urge to responsibilities until I baked my way through the ever-growing list of recipes I was amassing so no patients were harmed by my reading habits.)
Flipping through Modern Asian Baking took me right back to the early days of the pandemic. I loved reading Subtle Asian Baking‘s origin story and learning about Kat Lieu’s baking journey and was surprised by how relatable it was. I’ve always liked baking and like much of the world, picked it back up in 2020. COVID-19 hit, and I broke out my Kitchenaid mixer. One afternoon during the early days of toilet paper hoarding and panic buying, my mom came home with a 25 lb (11.3 kg for you international readers) Costco-sized bag of flour because it was the only thing available with the sudden sourdough-induced shortages and because a good Asian will never pass up a good deal. The thing was enormous, but I figured I’d use as much as I could and we’d toss whatever went bad (idk how long that takes, but it was a LOT of flour). So I joined my fellow humans, stayed home, stayed safe, rolled up my sleeves, and baked and baked and baked. But while my fellow home bakers were cultivating starters in their mason jars, I was experimenting with Subtle Asian Bakes without realizing it. As a hungry child stuck at home and fresh off a sick person’s diet, I made different versions of dan tats (蛋撻), scallion pancakes (蔥油餅), chiffon cakes, and tong yuan (湯圓). (And okay, also 5-6 variations on banana bread.)
Modern Asian Baking is a book for everyone. It’s a cookbook by amateur home bakers for home bakers. There are recipes for every skill level, and it’s not just for Asians! If you’re unfamiliar with Asian desserts, Modern Asian Baking is the perfect place to start. For those who didn’t grow up with these flavor profiles or may be unfamiliar with some of these desserts, Kat makes Asian baking approachable and breaks down the ingredients with simple, easy-to-understand terms. Each recipe is introduced with a short description of the bake. I’m the type of person who always scrolls down to the recipe and complains when a blog doesn’t have a “jump to recipe” button (sorry food bloggers; I just don’t care about your son’s two-year old birthday party,) but I actually enjoyed reading these brief intros.
While I’ll be sticking with my own recipes for some things like mantou (饅頭) and souffle pancakes, there are a ton in Modern Asian Baking I want to try. I already have a million and one Asian dessert recipes saved, but it’s one thing to have them all scattered around the internet or pinned on a Pinterest board, and it’s another thing to see them curated and bound together in a book. What’s great about Modern Asian Baking is that it saves me from scouring the internet for good recipes, comparing sites and trying to find the best. Kat’s provided a great jumping-off point so I can stop scrolling and start baking.
Pineapple and coconut cream buns.
Matcha basque cheesecake.
Tanghulu (冰糖葫蘆).
Mochi donuts.
Boba.
These were all things I’ve been wanting to try, and now I don’t have to try to figure out which version of a recipe to use!
And then there are all the new bakes that have been added to my list of things to bake:
Korean garlic cream cheese milk buns.
Tri-colored Japanese-style cheesecake.
Asian bakery fresh cream cake.
Matcha lava tangyuan.
Milk tea popsicles.
Mango lassi.
My biggest issue with Modern Asian Baking is I don’t know where to start!
I can't wait until Modern Asian Baking is available in stores. My dad makes fun of me for being “old school” because I love paper planners, CDs, polaroids, and paperbacks, but there’s just something about the physical heft of a cookbook that doesn’t compare with baking from a screen. (It also saves me from cleaning flour off my phone and keyboard.)
I'll update my review once I try a recipe or two, but for now, I'm excited to continue experimenting in the kitchen and discovering new subtle Asian bakes and so happy there's a cookbook out there to help me with my baking adventures :)
As a book blogger who’s always trying to sneak subtle Asian bakes into her Booksta posts, I can't think of a book more on-brand than Modern Asian Baking at Home.
I have a soft spot for cookbooks. Growing up, one of my favorite things to do with my mom was flipping through cookbooks and looking at recipes together. We didn’t make most the ones we’d marked (some things never change) because there were so many, but even the act of going through a cookbook and pointing out recipes was so fun. Both then and now, my favorite part of reading at cookbooks was looking at the pictures, and Modern Asian Baking has all the pictures. Each recipe comes with its own picture which would’ve automatically made it my favorite as a kid.
My request for an early digital copy of Modern Asian Baking was granted literally seconds before I was about to turn off my laptop and get ready for bed, and I couldn’t help but sneak a peek which, in hindsight, was probably a bad idea for my sleep schedule. (As every reader knows, “just one more page” is the biggest lie ever.) Page after page, recipe after recipe, I got more and more excited until it got the point where I not only wanted to keep reading, I wanted to pull out some flour start baking. (Don’t worry, I did the grown up thing and ignored urge to responsibilities until I baked my way through the ever-growing list of recipes I was amassing so no patients were harmed by my reading habits.)
Flipping through Modern Asian Baking took me right back to the early days of the pandemic. I loved reading Subtle Asian Baking‘s origin story and learning about Kat Lieu’s baking journey and was surprised by how relatable it was. I’ve always liked baking and like much of the world, picked it back up in 2020. COVID-19 hit, and I broke out my Kitchenaid mixer. One afternoon during the early days of toilet paper hoarding and panic buying, my mom came home with a 25 lb (11.3 kg for you international readers) Costco-sized bag of flour because it was the only thing available with the sudden sourdough-induced shortages and because a good Asian will never pass up a good deal. The thing was enormous, but I figured I’d use as much as I could and we’d toss whatever went bad (idk how long that takes, but it was a LOT of flour). So I joined my fellow humans, stayed home, stayed safe, rolled up my sleeves, and baked and baked and baked. But while my fellow home bakers were cultivating starters in their mason jars, I was experimenting with Subtle Asian Bakes without realizing it. As a hungry child stuck at home and fresh off a sick person’s diet, I made different versions of dan tats (蛋撻), scallion pancakes (蔥油餅), chiffon cakes, and tong yuan (湯圓). (And okay, also 5-6 variations on banana bread.)
Modern Asian Baking is a book for everyone. It’s a cookbook by amateur home bakers for home bakers. There are recipes for every skill level, and it’s not just for Asians! If you’re unfamiliar with Asian desserts, Modern Asian Baking is the perfect place to start. For those who didn’t grow up with these flavor profiles or may be unfamiliar with some of these desserts, Kat makes Asian baking approachable and breaks down the ingredients with simple, easy-to-understand terms. Each recipe is introduced with a short description of the bake. I’m the type of person who always scrolls down to the recipe and complains when a blog doesn’t have a “jump to recipe” button (sorry food bloggers; I just don’t care about your son’s two-year old birthday party,) but I actually enjoyed reading these brief intros.
While I’ll be sticking with my own recipes for some things like mantou (饅頭) and souffle pancakes, there are a ton in Modern Asian Baking I want to try. I already have a million and one Asian dessert recipes saved, but it’s one thing to have them all scattered around the internet or pinned on a Pinterest board, and it’s another thing to see them curated and bound together in a book. What’s great about Modern Asian Baking is that it saves me from scouring the internet for good recipes, comparing sites and trying to find the best. Kat’s provided a great jumping-off point so I can stop scrolling and start baking.
Pineapple and coconut cream buns.
Matcha basque cheesecake.
Tanghulu (冰糖葫蘆).
Mochi donuts.
Boba.
These were all things I’ve been wanting to try, and now I don’t have to try to figure out which version of a recipe to use!
And then there are all the new bakes that have been added to my list of things to bake:
Korean garlic cream cheese milk buns.
Tri-colored Japanese-style cheesecake.
Asian bakery fresh cream cake.
Matcha lava tangyuan.
Milk tea popsicles.
Mango lassi.
My biggest issue with Modern Asian Baking is I don’t know where to start!
I can't wait until Modern Asian Baking is available in stores. My dad makes fun of me for being “old school” because I love paper planners, CDs, polaroids, and paperbacks, but there’s just something about the physical heft of a cookbook that doesn’t compare with baking from a screen. (It also saves me from cleaning flour off my phone and keyboard.)
I'll update my review once I try a recipe or two, but for now, I'm excited to continue experimenting in the kitchen and discovering new subtle Asian bakes and so happy there's a cookbook out there to help me with my baking adventures :)
February 22, 2022
shoutout to netgalley for a honest review in exchange for this copy 😎 i’ve been so excited for this book, i’m always looking for asian dessert recipes. i even told my mom about this because she too loves asian desserts. i’ve followed the author on instagram for ages and im completely obsessed with her facebook group. to say i was ecstatic to read this is an understatement. every single recipe in this book looks incredible, trust me i swiped and read through every single page. you can really tell so much effort and love was put into this book. i honestly cannot wait to try out recipes from this book!! everything is so creative and is genuinely so intriguing, like gochujang flourless chocolate cake ?? 🤤 i have so much love for this book and i wish it all the best
January 23, 2026
Photos of every recipe. Lots of referrals back to the online community it’s based on. There are about three recipes I’d like to try, but overall too much miso (soy) and eggs for my allergies.
February 4, 2024
I’ve borrowed this book from the library and went through the whole book. It has so many recipes I would like to try. So far I’ve done the ube jam and the ube scones. Both were delicious. I love how purple and natural ube is. I also learned that miso can be used in baking instead of a pinch of salt which is cool. I can’t have milk, so I use dairy free alternative ingredients. I will definitely get this book again at a later date to try more recipes.
May 19, 2022
I received a copy from Quarry Books through NetGalley in exchange for an honest review.
I love food, so it’s no surprise that I love cookbooks. I picked up this book because I also love baked goods. I have food allergies, so I enjoy finding recipes for all the tasty things due to small number of restaurants and bakeries I can eat at. Surprisingly, many of the recipes featured here do not require the use of an oven!
While the recipes are simple and easy to follow for many, the beautiful pictures and wonderful stories the author shares before each recipe is another draw. Kat Lieu shares a combination of anecdotes ranging from memories about her favorite dish that inspired her to her version of the recipe to stories about her adventures perfecting the recipe. Depending on the recipe, there’s also information about the traditions and holidays connected to them.
I can’t wait to try some of these recipes, especially the mango lassi with sago and spicy flourless chocolate. I saw several recipes that I know my family will love, so I can’t wait to try my hand at them. The book is full of recipes that range from beginner friendly to those for the more experienced folks. One cannot go wrong by picking this up.
I love food, so it’s no surprise that I love cookbooks. I picked up this book because I also love baked goods. I have food allergies, so I enjoy finding recipes for all the tasty things due to small number of restaurants and bakeries I can eat at. Surprisingly, many of the recipes featured here do not require the use of an oven!
While the recipes are simple and easy to follow for many, the beautiful pictures and wonderful stories the author shares before each recipe is another draw. Kat Lieu shares a combination of anecdotes ranging from memories about her favorite dish that inspired her to her version of the recipe to stories about her adventures perfecting the recipe. Depending on the recipe, there’s also information about the traditions and holidays connected to them.
I can’t wait to try some of these recipes, especially the mango lassi with sago and spicy flourless chocolate. I saw several recipes that I know my family will love, so I can’t wait to try my hand at them. The book is full of recipes that range from beginner friendly to those for the more experienced folks. One cannot go wrong by picking this up.
June 15, 2022
So many fantastic recipes! Where I live, there are very few Asian bakeries where you can pick up these amazing treats so baking them yourself is the only way to indulge in childhood favorites. The recipe in this book uses easy to find ingredients and any technique that is used is explained in the front of the book. I loved the author's pictures and story of her baking journey. The recipe pictures are beautiful and give you a good idea of what your food should look like. Bonus points for all the ube recipes, a personal favorite! The ube halaya jam will now be a staple in my home.
I received a copy from #NetGalley and Quarry Books for an honest review.
I received a copy from #NetGalley and Quarry Books for an honest review.
July 10, 2022
This is a perfectly fine cookbook, and has plenty of interesting-looking recipes! Some are...not really worth the space they take up. One recipe is literally to cook, peel, and freeze a sweet potato.
My main gripe is that it advertises having recipes for mooncakes, which is one of the main reasons I pre-ordered this book rather than waiting to check it out from the library before deciding if I wanted to buy it. There is one single recipe, for snow skin mooncakes. A huge disappointment.
Other recipes look fantastic and maybe one of them will make this cookbook worth my pre-order.
My main gripe is that it advertises having recipes for mooncakes, which is one of the main reasons I pre-ordered this book rather than waiting to check it out from the library before deciding if I wanted to buy it. There is one single recipe, for snow skin mooncakes. A huge disappointment.
Other recipes look fantastic and maybe one of them will make this cookbook worth my pre-order.
June 19, 2022
#ModernAsianBakingatHome #NetGalley
I really liked Modern Asian Baking at Home. With easier access to Asian foods in my area now, I'm able to appreciate such a beautiful cuisine. Add to that quite a few recent dietary restrictions, this cookbook has helped me embrace the positive of restrictions and get excited about different cuisines that come with ingredients I don't need to adapt, allowing me to enjoy the recipes to the fullest. Combined with beautiful photos, easy to follow instructions, and ingredients I can find in my (now) local Asian grocery store.
I will be keeping my eye out for more books from Kat Lieu with gratitude and excitement.
I really liked Modern Asian Baking at Home. With easier access to Asian foods in my area now, I'm able to appreciate such a beautiful cuisine. Add to that quite a few recent dietary restrictions, this cookbook has helped me embrace the positive of restrictions and get excited about different cuisines that come with ingredients I don't need to adapt, allowing me to enjoy the recipes to the fullest. Combined with beautiful photos, easy to follow instructions, and ingredients I can find in my (now) local Asian grocery store.
I will be keeping my eye out for more books from Kat Lieu with gratitude and excitement.
May 12, 2022
Fantastic cook book, brilliant recipes and provides great alternatives for recipes which I love! The tips are useful and it’s great to see a dedicated guide to Asian baking, can’t wait to try all these recipes
August 26, 2024
So many recipes in here I want to try!!!
March 2, 2022
Book:
Modern Asian Baking at Home: Essential Sweet and Savory Recipes for Milk Bread, Mooncakes, Mochi, and More; Inspired by the Subtle Asian Baking Community Author: Kat Lieu Pub Info: 28 June 2022
Description:
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.
My Review:
This book is BEAUTIFUL. The vibrant, colorful pictures are artful and delicious. I love to cook and bake, but had never really considered Asian baking. Until my daughter came back from college raving about her buddy’s homemade milk bread, braised pork belly, and moon cakes, recipes totally unfamiliar to her family. A trip down the Google rabbit hole led us to the Subtle Asian Baking community. And it was an awesome win. We’ve successfully made milk bread. And then we found this book, and Netgalley, Quarry Books and Kat Lieu graciously allowed us to preview an eArc.
And there, right at the beginning, was a recipe for Ube Halaya Jam! Something that our local market has been out of for months, and I had no idea you could make at home! It was awesome, even better than store-bought. Next up on our baking list, chosen solely because we had the ingredients on hand and because chocolate, was Gooey, Fudgy Miso Brownies. Another hit out of the park. My new favorite brownie recipe. We haven’t tried all of the recipes yet, but we’re looking forward to the riffs on familiar recipes like shortbread, scones, beignets, and cinnamon rolls.
I will definitely be buying a hard copy of this book when it comes out.
Available for purchase June 28, 2022. Thank you Netgalley, Quarry Books and Kat Lieu for this eARC in exchange for my honest review. #VeryAsian #Netgalley
Modern Asian Baking at Home: Essential Sweet and Savory Recipes for Milk Bread, Mooncakes, Mochi, and More; Inspired by the Subtle Asian Baking Community Author: Kat Lieu Pub Info: 28 June 2022
Description:
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.
My Review:
This book is BEAUTIFUL. The vibrant, colorful pictures are artful and delicious. I love to cook and bake, but had never really considered Asian baking. Until my daughter came back from college raving about her buddy’s homemade milk bread, braised pork belly, and moon cakes, recipes totally unfamiliar to her family. A trip down the Google rabbit hole led us to the Subtle Asian Baking community. And it was an awesome win. We’ve successfully made milk bread. And then we found this book, and Netgalley, Quarry Books and Kat Lieu graciously allowed us to preview an eArc.
And there, right at the beginning, was a recipe for Ube Halaya Jam! Something that our local market has been out of for months, and I had no idea you could make at home! It was awesome, even better than store-bought. Next up on our baking list, chosen solely because we had the ingredients on hand and because chocolate, was Gooey, Fudgy Miso Brownies. Another hit out of the park. My new favorite brownie recipe. We haven’t tried all of the recipes yet, but we’re looking forward to the riffs on familiar recipes like shortbread, scones, beignets, and cinnamon rolls.
I will definitely be buying a hard copy of this book when it comes out.
Available for purchase June 28, 2022. Thank you Netgalley, Quarry Books and Kat Lieu for this eARC in exchange for my honest review. #VeryAsian #Netgalley
June 15, 2022
I received this book from Netgalley/publisher in exchange of an honest review.
I just couldn’t resist this book! I love cooking/baking + I love Asian food (well, at least the look of them as I haven’t the chance to eat many of them). So I just had to request this book!
In this book we get various sections and in each section we get some delicious recipes! From fluffy pancakes to curry bread to yummy drinks to desserts. There is something for everyone~ The recipes are well-written, clear to follow, good ingredients list on the side, pretty photography that you just want to lick because the food looks SO GOOD. I also loved the introductory texts before the recipe starts. Loved reading about family, about travelling, about friends, and feelings when eating things, but also how long it took the author to get it right. It just made it more personal and I love it when a cookbook/baking book does that.
The book made me quite hungry! So many good things. hears stomach rumble while writing the review Haha, even thinking about the book makes me hungry.
I am delighted that the author added grams + Celcius~ I am always a bit hesitant to read English cookbooks because often they put up cups and whatever else and Fahrenheit. We don’t use those here and really, I am just not in any mood to Google and find out what the right things are. So a big thank you for adding these to the book so I can just cook.
I haven’t tried out any of the recipes. I have no Asian supermarket/store near me, the nearest would be around 20 minutes with public transport and then another 10 minutes walking. Normally not that much of a problem, but with Corona… I am just not comfy with going in public transport, or visiting busy shopping streets. Maybe by the time this review goes up things will be fine, but for now, almost March, it is not. So yeah, without any stores near me that have rice flour, or miso, or mochi, just to name a few very important ingredients, I am not going to be able to make a lot of things. Plus, I also don’t have all the items at home (no steamer for instance).
Plus, like with any cookbook, I won’t be able to make all of them anyway. I am allergic to sesame and tofu/soy and nuts/peanuts, so quite a few recipes are off already. XD
But, I still had tons of fun reading this book and I definitely want to try out the recipes that I can eat. I need those fluffy pancakes in my life! I would recommend this book to everyone.
Review first posted at https://twirlingbookprincess.com/
I just couldn’t resist this book! I love cooking/baking + I love Asian food (well, at least the look of them as I haven’t the chance to eat many of them). So I just had to request this book!
In this book we get various sections and in each section we get some delicious recipes! From fluffy pancakes to curry bread to yummy drinks to desserts. There is something for everyone~ The recipes are well-written, clear to follow, good ingredients list on the side, pretty photography that you just want to lick because the food looks SO GOOD. I also loved the introductory texts before the recipe starts. Loved reading about family, about travelling, about friends, and feelings when eating things, but also how long it took the author to get it right. It just made it more personal and I love it when a cookbook/baking book does that.
The book made me quite hungry! So many good things. hears stomach rumble while writing the review Haha, even thinking about the book makes me hungry.
I am delighted that the author added grams + Celcius~ I am always a bit hesitant to read English cookbooks because often they put up cups and whatever else and Fahrenheit. We don’t use those here and really, I am just not in any mood to Google and find out what the right things are. So a big thank you for adding these to the book so I can just cook.
I haven’t tried out any of the recipes. I have no Asian supermarket/store near me, the nearest would be around 20 minutes with public transport and then another 10 minutes walking. Normally not that much of a problem, but with Corona… I am just not comfy with going in public transport, or visiting busy shopping streets. Maybe by the time this review goes up things will be fine, but for now, almost March, it is not. So yeah, without any stores near me that have rice flour, or miso, or mochi, just to name a few very important ingredients, I am not going to be able to make a lot of things. Plus, I also don’t have all the items at home (no steamer for instance).
Plus, like with any cookbook, I won’t be able to make all of them anyway. I am allergic to sesame and tofu/soy and nuts/peanuts, so quite a few recipes are off already. XD
But, I still had tons of fun reading this book and I definitely want to try out the recipes that I can eat. I need those fluffy pancakes in my life! I would recommend this book to everyone.
Review first posted at https://twirlingbookprincess.com/
June 15, 2022
Originally posted on my blog: Nonstop Reader.
Modern Asian Baking at Home is a detailed guide with recipes for Asian baked goods curated from the @subtleasian.baking community and curated and presented by Kat Lieu. Due out 28th June 2022 from Quarto on their Quarry imprint, it's 176 pages and will be available in hardcover and ebook formats.
Despite being red haired, freckly, and mostly Irish, I remember very fondly being "adopted" by the family who owned of our local Chinese bakeries. My family were customers for many (many) years and I was happy to find out recently that they're still in business and under the management of the original owners' grandchildren at this point. This book is *full* of recipes for those Chinese bakery goodies which I remember so fondly and never thought I could ever recreate at home, such as mooncakes, mochi, and milk bread. There are also a slew of recipes which are Asian inspired but with western fusion influence such as cookies, cakes, curds, and waffles.
The introduction includes a good overview over ingredients, tools, and sourcing specialty items; the actual recipes are arranged thematically: confections, cookies & pastries, not-too-sweet cakes, breads & yeast bakes, holiday bakes, custards & frozen, and drinks.
Recipes contain a title and description, yields, ingredients in a bullet list in a sidebar, and step by step directions. Ingredients are listed with imperial (American) standard measures with metric equivalents in parentheses (yay!). Nutritional information is not included. There are so many gorgeous and clear color photos included. Most (but not all) of the dishes are accompanied by one or more photos. This helped me to know how to arrange and prepare the dishes with which I wasn't already familiar.
Five stars. Wonderfully comprehensive and versatile.
Disclosure: I received an ARC at no cost from the author/publisher for review purposes.
Modern Asian Baking at Home is a detailed guide with recipes for Asian baked goods curated from the @subtleasian.baking community and curated and presented by Kat Lieu. Due out 28th June 2022 from Quarto on their Quarry imprint, it's 176 pages and will be available in hardcover and ebook formats.
Despite being red haired, freckly, and mostly Irish, I remember very fondly being "adopted" by the family who owned of our local Chinese bakeries. My family were customers for many (many) years and I was happy to find out recently that they're still in business and under the management of the original owners' grandchildren at this point. This book is *full* of recipes for those Chinese bakery goodies which I remember so fondly and never thought I could ever recreate at home, such as mooncakes, mochi, and milk bread. There are also a slew of recipes which are Asian inspired but with western fusion influence such as cookies, cakes, curds, and waffles.
The introduction includes a good overview over ingredients, tools, and sourcing specialty items; the actual recipes are arranged thematically: confections, cookies & pastries, not-too-sweet cakes, breads & yeast bakes, holiday bakes, custards & frozen, and drinks.
Recipes contain a title and description, yields, ingredients in a bullet list in a sidebar, and step by step directions. Ingredients are listed with imperial (American) standard measures with metric equivalents in parentheses (yay!). Nutritional information is not included. There are so many gorgeous and clear color photos included. Most (but not all) of the dishes are accompanied by one or more photos. This helped me to know how to arrange and prepare the dishes with which I wasn't already familiar.
Five stars. Wonderfully comprehensive and versatile.
Disclosure: I received an ARC at no cost from the author/publisher for review purposes.
April 28, 2022
I love this cookbook. There are so many delicious recipes, and the pictures are beautiful too. Some of the recipes I will try include:
Lunar New Year Nian Gao (I cannot find any gao in our area, so this is a must!)
Snowy Skin Mooncake
Gooey Fudge Miso Brownies
Hanami Dango with Sweet Soy Sauce Glaze (they're shaped like little bears!!)
Effortless Matcha Chia Pudding
A lot of recipes have kid appeal, and I appreciate that some of these are naturally gluten free as well.
Thank you to Netgalley and the publisher for an ARC.
Lunar New Year Nian Gao (I cannot find any gao in our area, so this is a must!)
Snowy Skin Mooncake
Gooey Fudge Miso Brownies
Hanami Dango with Sweet Soy Sauce Glaze (they're shaped like little bears!!)
Effortless Matcha Chia Pudding
A lot of recipes have kid appeal, and I appreciate that some of these are naturally gluten free as well.
Thank you to Netgalley and the publisher for an ARC.
July 27, 2022
Not only is Kat Lieu the cutest ever, her cookbook is just as cute! So much work went to all the photos, and it shows! I was so impressed by all the designs in the breads and cake! The mix of sweet and savory- simple and slightly more complicated was a perfect balance in this book. I definitely got the taste of my childhood with this book and I am here for it!
July 26, 2022
I love niche cookbooks, so I was extremely excited to be approved for a second Asian baking book. I don’t live in an area with a high density of Asian specialty stores - the Asian supermarket is about half an hour away - so pretty much all I know about Asian baking comes from the previous Asian baking book that I read. Which means I have ever so much left to learn! And I was looking to this book to fill the gaps. I was off to a great start because the author intended for her book to be a “baking buddy” for home cooks exploring East and Southeast Asian ingredients and techniques.
Modern Asian Baking begins with roughly twenty pages of introductory material, including discussions of the Asian pantry and techniques used in Asian baking. I really appreciated the global recipe notes in this section, which specified certain aspects of the recipes, such as “All eggs are large,” “All butter is unsalted,” “All dairy milk is full-fat.” Although having these specifications up front may cause some confusion when excerpting a recipe from the book, I appreciated how these notes streamlined the ingredients lists in the recipes. Also, it was helpful to know well upfront that all ingredients (including liquids) would be measured in grams, for consistency and accuracy. I was concerned that this meant that I would be unable to attempt any of the recipes until my housemate replaced the digital kitchen scale that he accidentally destroyed; however, once I started reading the recipes, I discovered that the measurements are in both Imperial units and grams. No need for a kitchen scale! The Techniques section of the introductory material is fairly extensive and visual, with photographs that illustrate, among other things, varying degrees of meringue stiffness and the windowpane test for bread dough.
After the introductory material is approximately 150 pages of recipes divided into seven different sections, each specializing in one or two types of Asian bakery goods. Much to my surprise there is not as much use of the oven as I expected in a baking book. A fair number of the recipes were adaptations of Western recipes with Asian ingredients, including matcha chocolate chip cookies, blue pea flower shortbread, black sesame beignets, ube scones, and miso brownies. A good portion of the recipes seem to be classic Asian ones that appeared in the other Asian baking book, such as milk bread, moon cakes, steamed buns, scallion pancakes, and almond cookies. Each recipe starts with an author’s note providing the background of and the inspiration for the recipe. The Recipe Specs chart contains the prep time, cook time, inactive time, and yield of the recipe. The recipe steps are clearly written, with some humorous asides, and seem to be easy to follow.
Much like the previous Asian baking book that I read, the author of Modern Asian Baking is not classically trained: she is an avid self-taught home baker who started an “inclusive and diverse” Facebook group for Asian bakers two years prior to the book’s publication. Therefore, the vast majority of the recipes in this book seem to be either inspired by or adapted from recipes provided by other individuals in the Facebook group and/or adapted from other Internet sources. While the author is meticulous about crediting her sources and about citing everyone’s Instagram handles and website URLs in the blurbs before the recipes, it almost feels like she should have been credited as the editor rather than the author. Even though the cover has a blurb on it that states that the book was inspired by the Subtle Asian Baking community. I also wasn’t surprised to find minor inconsistencies throughout the book, such as a recipe that says to thread three pieces of fruit onto a bamboo skewer while the accompanying photo shows about eight pieces on the skewer. Or a different recipe that says the yield is eight cookies but only instructs to divide the cookie dough into four pieces.
Overall, I enjoyed both Asian baking books. This one had more variety in the recipes and fewer exotic recipes than the prior one. The prior one had more stories and information about Asian bakeries in the United States and the delicacies that they carry. I don’t know if I really need to add two Asian baking books in my 150+ book cookbook collection; however, there is so little overlap between the two volumes that it will be difficult to choose just one.
I received this book as a digital advance reader copy provided by NetGalley in exchange for an honest opinion. I have yet to try any of the recipes from this book, but will update my review when I do.
Modern Asian Baking begins with roughly twenty pages of introductory material, including discussions of the Asian pantry and techniques used in Asian baking. I really appreciated the global recipe notes in this section, which specified certain aspects of the recipes, such as “All eggs are large,” “All butter is unsalted,” “All dairy milk is full-fat.” Although having these specifications up front may cause some confusion when excerpting a recipe from the book, I appreciated how these notes streamlined the ingredients lists in the recipes. Also, it was helpful to know well upfront that all ingredients (including liquids) would be measured in grams, for consistency and accuracy. I was concerned that this meant that I would be unable to attempt any of the recipes until my housemate replaced the digital kitchen scale that he accidentally destroyed; however, once I started reading the recipes, I discovered that the measurements are in both Imperial units and grams. No need for a kitchen scale! The Techniques section of the introductory material is fairly extensive and visual, with photographs that illustrate, among other things, varying degrees of meringue stiffness and the windowpane test for bread dough.
After the introductory material is approximately 150 pages of recipes divided into seven different sections, each specializing in one or two types of Asian bakery goods. Much to my surprise there is not as much use of the oven as I expected in a baking book. A fair number of the recipes were adaptations of Western recipes with Asian ingredients, including matcha chocolate chip cookies, blue pea flower shortbread, black sesame beignets, ube scones, and miso brownies. A good portion of the recipes seem to be classic Asian ones that appeared in the other Asian baking book, such as milk bread, moon cakes, steamed buns, scallion pancakes, and almond cookies. Each recipe starts with an author’s note providing the background of and the inspiration for the recipe. The Recipe Specs chart contains the prep time, cook time, inactive time, and yield of the recipe. The recipe steps are clearly written, with some humorous asides, and seem to be easy to follow.
Much like the previous Asian baking book that I read, the author of Modern Asian Baking is not classically trained: she is an avid self-taught home baker who started an “inclusive and diverse” Facebook group for Asian bakers two years prior to the book’s publication. Therefore, the vast majority of the recipes in this book seem to be either inspired by or adapted from recipes provided by other individuals in the Facebook group and/or adapted from other Internet sources. While the author is meticulous about crediting her sources and about citing everyone’s Instagram handles and website URLs in the blurbs before the recipes, it almost feels like she should have been credited as the editor rather than the author. Even though the cover has a blurb on it that states that the book was inspired by the Subtle Asian Baking community. I also wasn’t surprised to find minor inconsistencies throughout the book, such as a recipe that says to thread three pieces of fruit onto a bamboo skewer while the accompanying photo shows about eight pieces on the skewer. Or a different recipe that says the yield is eight cookies but only instructs to divide the cookie dough into four pieces.
Overall, I enjoyed both Asian baking books. This one had more variety in the recipes and fewer exotic recipes than the prior one. The prior one had more stories and information about Asian bakeries in the United States and the delicacies that they carry. I don’t know if I really need to add two Asian baking books in my 150+ book cookbook collection; however, there is so little overlap between the two volumes that it will be difficult to choose just one.
I received this book as a digital advance reader copy provided by NetGalley in exchange for an honest opinion. I have yet to try any of the recipes from this book, but will update my review when I do.
June 25, 2022
There are plenty of cookies, cakes, brownies and donuts in this pretty, temptation-filled cookbook, but I'm a pushover for milk-laden treats like puddings and flans, I'm always looking for an excuse to use my bright yellow Fiestaware ramekins! Of course I'll be trying "Simply Perfect Purin", a pudding with a butterscotch caramel sauce. The ingredients are all basic staples that most any kitchen should already have, so I really have no excuse not to make it.
Not far from that Purin recipe is "Magical Ginger Milk Curd" which does indeed sound magical, and fun to make. This should make a delicious change of pace from my warm milk at bedtime. (Yes, I do drink warm milk at bedtime. I'm wild, I can't be tamed.)
While I *love* my real milk, my husband prefers soy milk. Should I point out the recipe for homemade soy milk? Yes, I think I should, because that falls under 'Kitchen Science', and that makes it fun. He could even flavor it with vanilla, since he likes that.
But even I need to put away the milk carton now and then, so I'll be trying the Butter Basil Sourdough Naan. The picture practically leaps off the page and into my mouth. This naan recipe uses a sourdough starter rather than yeast. Wait, what's that? Oh, look, there's a bit of milk in it!
Clearly, if you love comfort foods, are a daily milk drinker, and want to change up your meals and desserts, this cookbook is for you. If you're not sure what you want to try first, just flip through the book and let the fanciful photography help you choose.
Bonus eye-candy: Be sure to follow @subtleasian.baking on Instagram.
My thanks to author Kat Lieu, Quarto Publishing Group – Quarry, and NetGalley for allowing me to read a digital advance review copy of this book. This review is my honest and unbiased opinion.
Not far from that Purin recipe is "Magical Ginger Milk Curd" which does indeed sound magical, and fun to make. This should make a delicious change of pace from my warm milk at bedtime. (Yes, I do drink warm milk at bedtime. I'm wild, I can't be tamed.)
While I *love* my real milk, my husband prefers soy milk. Should I point out the recipe for homemade soy milk? Yes, I think I should, because that falls under 'Kitchen Science', and that makes it fun. He could even flavor it with vanilla, since he likes that.
But even I need to put away the milk carton now and then, so I'll be trying the Butter Basil Sourdough Naan. The picture practically leaps off the page and into my mouth. This naan recipe uses a sourdough starter rather than yeast. Wait, what's that? Oh, look, there's a bit of milk in it!
Clearly, if you love comfort foods, are a daily milk drinker, and want to change up your meals and desserts, this cookbook is for you. If you're not sure what you want to try first, just flip through the book and let the fanciful photography help you choose.
Bonus eye-candy: Be sure to follow @subtleasian.baking on Instagram.
My thanks to author Kat Lieu, Quarto Publishing Group – Quarry, and NetGalley for allowing me to read a digital advance review copy of this book. This review is my honest and unbiased opinion.
July 3, 2022
Interested in sweet and savory treats from Asia?
Creator of the SAB (Subtle Asian Baking) Facebook group, full-time author, and recipe developer Kat Lieu presents her book "Modern Asian Baking at Home. Essential Sweet and Savory Recipes for Milk Bread, Mooncakes, Mochi, and More; Inspired by the Subtle Asian Baking Community", published by Quarto Publishing Group – Quarry. The book has nine main topics: 1) The Asian Pantry, 2) Techniques, 3) Basics and Confections, 4) Sab's Favorite Cookies and Pastries, 5) Airy and not-to-sweet cakes, 6) Bread and Yeasted Bakes, 7) Treats under one moon and holiday bakes, 8) Custard and Frozen, and 9) Drinks. Lieu wants her readers to have fun and to be a little bit messy. She says: "Writing this book, I imagined it to be your loyal companion and a guide as you embark on a baking adventure full of innovation and discovery. You’ll add mochi boba to ice pops, make naan bread with sourdough starter, and spice up a delicious flourless chocolate cake with gochujang" (p. 119). Lieu offers the measurements for the recipes not only in spoons and cups but has measured all ingredients with a digital kitchen scale for consistency and accuracy which is also very helpful for readers who are not used to work with spoons and cups. The index at the end of the book helps readers to find not only the recipes but also other information that is included in the book. Asian Baking is totally unknown to me and as such I found the book extremely informative. I recommend it for beginners and experienced bakers who are interested in the Asian cuisine.
The complimentary copy of this book was provided by the publisher through NetGalley free of charge. I was under no obligation to offer a positive review. Opinions expressed in this review are completely my own.
#ModernAsianBakingAtHome #Netgalley
Creator of the SAB (Subtle Asian Baking) Facebook group, full-time author, and recipe developer Kat Lieu presents her book "Modern Asian Baking at Home. Essential Sweet and Savory Recipes for Milk Bread, Mooncakes, Mochi, and More; Inspired by the Subtle Asian Baking Community", published by Quarto Publishing Group – Quarry. The book has nine main topics: 1) The Asian Pantry, 2) Techniques, 3) Basics and Confections, 4) Sab's Favorite Cookies and Pastries, 5) Airy and not-to-sweet cakes, 6) Bread and Yeasted Bakes, 7) Treats under one moon and holiday bakes, 8) Custard and Frozen, and 9) Drinks. Lieu wants her readers to have fun and to be a little bit messy. She says: "Writing this book, I imagined it to be your loyal companion and a guide as you embark on a baking adventure full of innovation and discovery. You’ll add mochi boba to ice pops, make naan bread with sourdough starter, and spice up a delicious flourless chocolate cake with gochujang" (p. 119). Lieu offers the measurements for the recipes not only in spoons and cups but has measured all ingredients with a digital kitchen scale for consistency and accuracy which is also very helpful for readers who are not used to work with spoons and cups. The index at the end of the book helps readers to find not only the recipes but also other information that is included in the book. Asian Baking is totally unknown to me and as such I found the book extremely informative. I recommend it for beginners and experienced bakers who are interested in the Asian cuisine.
The complimentary copy of this book was provided by the publisher through NetGalley free of charge. I was under no obligation to offer a positive review. Opinions expressed in this review are completely my own.
#ModernAsianBakingAtHome #Netgalley
February 14, 2022
I was not familiar with the SAB, subtle Asian Baking, community. I was drawn to this book by the beautiful desserts and colors on the cover. I have since been educated and am thrilled to have found this cookbook. Kat Lieu shares her heart for her roots, her community, and her love for baking within these pages. I learned a lot about three key ingredients used repeatedly in this book: matcha, black sesame, and ube. As I first thumbed through the book, I was captivated by the COLORS of so many of these treats. I love how Kat has combined some old and new to create tantalizing Asian treats that remains true to her roots. Treats such as Ube Butter Mochi, , Black Sesame Mochi Beignets, Miso Garlic Milk Bread Buns, Snowy Skin Mooncakes (on the cover), and Mango Lassi with Sago. There are plenty of traditional recipes as well, such as almond cookies and milk bread. You can learn how to make your own boba as well as techniques for various doughs and steaming. Chapters are divided by basics and confections, favorite cookies and pastries, airy and not-too-sweet cakes, bread and yeasted bakes, treats under one moon and holiday bakes, custards and frozen, and drinks. Every single recipe has a beautiful photo included as well as step by step instructions. Recipes are provided with metric and standard measurements. I absolutely recommend this cookbook for those who looking to try something new with authentic Asian ingredients, style, and flavors.
I received a complimentary copy from the publisher via NetGalley and all opinions expressed are solely my own, freely given.
I received a complimentary copy from the publisher via NetGalley and all opinions expressed are solely my own, freely given.
April 16, 2022
Modern Asian Baking at Home by Kat Lieu came onto my radar after I'd been following her on TikTok (@subtleasian.baking) for a while. She had shown a few options for the book cover and as soon as I saw the options I knew I NEEDED this book. (She also has hilarious and ruthless takedowns of people who say Asian baking looks gross. I will never forget "modly" bread.)
First of all, this doesn't feel like a cookbook as much as it feels like a friend teaching you their recipes. Each recipe has a short introduction and also includes a little blurb, tip/trick, or modification to the recipe. The recipes are all fairly short (efficient for page space!), and they don't require a whole lot of hard-to-find ingredients. I love the variety of recipes. There are familiar Asian classics like steamed buns, tanghulu, and (very very easy) mochi. There are also some trendier recipes like fluffy Japanese cheesecake, the cover-starring snow skin mooncakes, and my dim sum favorite egg custard tarts. And of course, there are plenty of SAB originals, the most exciting of which is the gochujang flourless chocolate cake (in my humble opinion).
The main highlight of the cookbook, to me, is that it enabled me to finally make a successful tangzhong milk bread after literal years of trying and failing! For that, this book is going to be a staple in my kitchen.
Thank you so very much to NetGalley, Kat Lieu, and Quarto Knows/Quarry Books for the advance electronic copy of this book in exchange for my honest review. This book will be available on June 28th, 2022.
First of all, this doesn't feel like a cookbook as much as it feels like a friend teaching you their recipes. Each recipe has a short introduction and also includes a little blurb, tip/trick, or modification to the recipe. The recipes are all fairly short (efficient for page space!), and they don't require a whole lot of hard-to-find ingredients. I love the variety of recipes. There are familiar Asian classics like steamed buns, tanghulu, and (very very easy) mochi. There are also some trendier recipes like fluffy Japanese cheesecake, the cover-starring snow skin mooncakes, and my dim sum favorite egg custard tarts. And of course, there are plenty of SAB originals, the most exciting of which is the gochujang flourless chocolate cake (in my humble opinion).
The main highlight of the cookbook, to me, is that it enabled me to finally make a successful tangzhong milk bread after literal years of trying and failing! For that, this book is going to be a staple in my kitchen.
Thank you so very much to NetGalley, Kat Lieu, and Quarto Knows/Quarry Books for the advance electronic copy of this book in exchange for my honest review. This book will be available on June 28th, 2022.
April 21, 2022
Honestly haven’t been this excited about a recipe book in a long time and Modern Asian Baking at Home by Kat Lieu makes me so damn excited!
If you have seen Japanese Baking week on the Great British Bake Off, it’s a really pale imitation of the real deal. But this - this is the real deal!
Firstly, the photography in this book is gorgeous, and all the photos are stunning. The pastel hues of this book make me feel bright and cheerful.
I’d categorise the recipes into two types; both are equally delightful.
1. Cultural recipes from all over East and South East Asia with a funky twist, like moon cakes, milk bread, Korean egg bread, dorayaki, Taiwanese snowflake crisps,
2. Western-style desserts and baked treats with many ingredients commonly used in Asia for baking, like matcha, ube, pandan, anko, and black sesame.
Because I’m illiterate in my other native language, which has been a barrier to why I’ve never made any Asian baked goods until now. So I am so excited to have this book guide me through the recipes in a clear and friendly manner. I also enjoy the option to adapt recipes for Air fryers and different types of steamers. The explanations for the ingredients are the right balance between enough detail without being a whole chapter in themselves. I absolutely loved trying out the recipes from this book, although I opted for the simpler ones, I felt like the longer and more complex recipes would be equally easy to follow.
This would be a great addition to any keen cook’s bookshelves.
If you have seen Japanese Baking week on the Great British Bake Off, it’s a really pale imitation of the real deal. But this - this is the real deal!
Firstly, the photography in this book is gorgeous, and all the photos are stunning. The pastel hues of this book make me feel bright and cheerful.
I’d categorise the recipes into two types; both are equally delightful.
1. Cultural recipes from all over East and South East Asia with a funky twist, like moon cakes, milk bread, Korean egg bread, dorayaki, Taiwanese snowflake crisps,
2. Western-style desserts and baked treats with many ingredients commonly used in Asia for baking, like matcha, ube, pandan, anko, and black sesame.
Because I’m illiterate in my other native language, which has been a barrier to why I’ve never made any Asian baked goods until now. So I am so excited to have this book guide me through the recipes in a clear and friendly manner. I also enjoy the option to adapt recipes for Air fryers and different types of steamers. The explanations for the ingredients are the right balance between enough detail without being a whole chapter in themselves. I absolutely loved trying out the recipes from this book, although I opted for the simpler ones, I felt like the longer and more complex recipes would be equally easy to follow.
This would be a great addition to any keen cook’s bookshelves.
July 22, 2022
Modern Asian Baking at Home: Essential Sweet and Savory Recipes for Milk Bread, Mochi, Mooncakes, and More; Inspired by the Subtle Asian Baking Community is a great cookbook for those looking to expand their baking repertoire into different cuisines. The cookbook includes a good introduction, with techniques, an Asian pantry glossary, and essentials for success.
Modern Asian Baking at Home is divided into the following sections, which I have listed with some of the standout recipes.
Basics and Confections: Night Market Scallion Pancakes; DIY Boba Adventure; Satisfying Korean Egg Bread; Dorayaki Pancakes with Anko (Sweet Bean) Paste
Sab's Favorite Cookies and Pastries: Berry Matcha Cream Bars; Gooey Fudgy Miso Brownies; Tangzhong Milk Bread
Airy and Not-Too-Sweet Cakes: Cottony Japanese Cheesecake; Pandan Chiffon Cake
Bread and Yeasted Bakes: Super Easy Milk Bread; Pineapple Buns; Butter Basil Sourdough Naan; Korean Garlicky Cream Cheese Milk Bread Buns
Treats Under One Moon and Holiday Bakes: Snowy Skin Mooncake; Mochi Stuffed Ube Crinkle Cookies
Custards and Frozen: Simply Perfect Purin (Japanese Flan); Magical Ginger Milk Curd
Drinks: Vietnamese Egg Palgona Coffee; Homemade Soy Milk; Mango Lassi with Sago
A well photographed cookbook with good instructions, I would recommend Modern Asian Baking at Home to other readers.
Disclaimer: I was given an Advanced Reader's Copy by NetGalley and the publisher. The decision to read and review this cookbook was entirely my own.
Modern Asian Baking at Home is divided into the following sections, which I have listed with some of the standout recipes.
Basics and Confections: Night Market Scallion Pancakes; DIY Boba Adventure; Satisfying Korean Egg Bread; Dorayaki Pancakes with Anko (Sweet Bean) Paste
Sab's Favorite Cookies and Pastries: Berry Matcha Cream Bars; Gooey Fudgy Miso Brownies; Tangzhong Milk Bread
Airy and Not-Too-Sweet Cakes: Cottony Japanese Cheesecake; Pandan Chiffon Cake
Bread and Yeasted Bakes: Super Easy Milk Bread; Pineapple Buns; Butter Basil Sourdough Naan; Korean Garlicky Cream Cheese Milk Bread Buns
Treats Under One Moon and Holiday Bakes: Snowy Skin Mooncake; Mochi Stuffed Ube Crinkle Cookies
Custards and Frozen: Simply Perfect Purin (Japanese Flan); Magical Ginger Milk Curd
Drinks: Vietnamese Egg Palgona Coffee; Homemade Soy Milk; Mango Lassi with Sago
A well photographed cookbook with good instructions, I would recommend Modern Asian Baking at Home to other readers.
Disclaimer: I was given an Advanced Reader's Copy by NetGalley and the publisher. The decision to read and review this cookbook was entirely my own.
February 27, 2022
I received an advance review copy from Quarto Knows (Quarry Books) through Netgalley; all opinions are my own and honest.
Truthfully, I'm not sure who the intended audience is. While I appreciated the pages introducing key Asian(-associated) ingredients, I was a little put off by the way they were framed as almost exotic and mystical; some of the recipe descriptions had a similar Western-centered lens, which is disappointing from a book with its roots in a community [originally, though admittedly not exclusively] for Asians and hyphenated Asians.
For the recipes themselves, I haven't actually tested any yet so I can't really speak to the quality of the instructions or whether they're a good match for my Asian-American palate. I did notice the language of the tip boxes, because for some reason it feels a little weird to have a cookbook direct me to "Please use vegan butter" if I want to adjust a recipe to be vegan. Some of them are pretty classic favorites with showy names (Night Market Scallion Pancakes, Simply Perfect Purin) and others seem like pretty typical cookbook staples with an "Asian twist" like miso, matcha, or mochi added (No-Knead Miso Focaccia, Dreamy Matcha Basque Cheesecake, Mochi Boba Milk Tea Ice Pops).
Which is not to say that they don't look good: the pictures are gorgeous, and I love the color palette and overall visual design of the book. But for all I know at this point, it could possibly be style over substance — we'll have to see.
Truthfully, I'm not sure who the intended audience is. While I appreciated the pages introducing key Asian(-associated) ingredients, I was a little put off by the way they were framed as almost exotic and mystical; some of the recipe descriptions had a similar Western-centered lens, which is disappointing from a book with its roots in a community [originally, though admittedly not exclusively] for Asians and hyphenated Asians.
For the recipes themselves, I haven't actually tested any yet so I can't really speak to the quality of the instructions or whether they're a good match for my Asian-American palate. I did notice the language of the tip boxes, because for some reason it feels a little weird to have a cookbook direct me to "Please use vegan butter" if I want to adjust a recipe to be vegan. Some of them are pretty classic favorites with showy names (Night Market Scallion Pancakes, Simply Perfect Purin) and others seem like pretty typical cookbook staples with an "Asian twist" like miso, matcha, or mochi added (No-Knead Miso Focaccia, Dreamy Matcha Basque Cheesecake, Mochi Boba Milk Tea Ice Pops).
Which is not to say that they don't look good: the pictures are gorgeous, and I love the color palette and overall visual design of the book. But for all I know at this point, it could possibly be style over substance — we'll have to see.
June 16, 2022
If you’ve been to an Asian bakery, you already know how wonderful the baked goods are. Bakers everywhere want to recreate those luscious baked goods at home, and Modern Asian Baking at Home: Essential Sweet and Savory Recipes for Milk Bread, Mooncakes, Mochi, and More; Inspired by the Subtle Asian Baking Community is a perfect cookbook to have on every cookbook shelf. It shows step-by-step instructions for dozens of Asian baked goods, and they are mostly easy to make. Generally, Asian baked goods are a bit less sweet than those found in regular bakeries which most of us will appreciate.
There is information on unique ingredients that are needed in the baking process, as well as special techniques. The recipes include the famous Japanese Milk Bread which is likely the best bread out there, especially when made in a home kitchen.
Some of the baked goods in this excellent cookbook are colorful, and the beautiful photographs make it difficult for bakers to decide just want to make. The instructions are easy to follow and every baker, from beginning to advanced can make these recipes. The book includes both sweet and savory baked goods, and yummy things with different textures like mochi. There are crepes, pancakes, breads, tarts, cakes, cookies, frozen treats, and holiday recipes.
This will be a much-used cookbook for bakers, and makes a beautiful cookbook to add to your collection
Special thanks to NetGalley for supplying a review copy of this book.
There is information on unique ingredients that are needed in the baking process, as well as special techniques. The recipes include the famous Japanese Milk Bread which is likely the best bread out there, especially when made in a home kitchen.
Some of the baked goods in this excellent cookbook are colorful, and the beautiful photographs make it difficult for bakers to decide just want to make. The instructions are easy to follow and every baker, from beginning to advanced can make these recipes. The book includes both sweet and savory baked goods, and yummy things with different textures like mochi. There are crepes, pancakes, breads, tarts, cakes, cookies, frozen treats, and holiday recipes.
This will be a much-used cookbook for bakers, and makes a beautiful cookbook to add to your collection
Special thanks to NetGalley for supplying a review copy of this book.
March 18, 2022
Read this review and more on my blog, uncovered-books.
I received a free copy of Modern Asian Baking from the publisher in exchange for my honest opinion.
With asian food becoming more popular, learning how to make them yourself may seem overwhelming. Modern Asian Baking At Home is here to help guide you in your endeavours in this wonderful cuisine.
Modern Asian Baking At Home has 7 different sections, which gives you a vast selection of recipes to try out. Basics and Confections, Sab’s Favourite Cookies and Pastries, Airy and Not-Too-Sweet Cakes, Bread and Yeasted Bakes, Treats Under One Moon and Holiday Bakes, Custards and Frozen, and Drinks are what sections the recipes are divided into.
My favourite recipes that I cannot wait to tryout are Quick Microwave Mochi, Monstrous Matcha Miso Cookies, and Hong Kong Dan Tat. Each recipe is very well laid out and described in a way that makes it very easy to follow, even if you have no experience with asian cuisine. Each recipe also includes a little description about what the baked good actually is, so if you have never heard of it at least you are able to understand what it is!
If you are interested in baking asian food, then Modern Asian Baking At Home is a great place for you to start.
I received a free copy of Modern Asian Baking from the publisher in exchange for my honest opinion.
With asian food becoming more popular, learning how to make them yourself may seem overwhelming. Modern Asian Baking At Home is here to help guide you in your endeavours in this wonderful cuisine.
Modern Asian Baking At Home has 7 different sections, which gives you a vast selection of recipes to try out. Basics and Confections, Sab’s Favourite Cookies and Pastries, Airy and Not-Too-Sweet Cakes, Bread and Yeasted Bakes, Treats Under One Moon and Holiday Bakes, Custards and Frozen, and Drinks are what sections the recipes are divided into.
My favourite recipes that I cannot wait to tryout are Quick Microwave Mochi, Monstrous Matcha Miso Cookies, and Hong Kong Dan Tat. Each recipe is very well laid out and described in a way that makes it very easy to follow, even if you have no experience with asian cuisine. Each recipe also includes a little description about what the baked good actually is, so if you have never heard of it at least you are able to understand what it is!
If you are interested in baking asian food, then Modern Asian Baking At Home is a great place for you to start.
April 25, 2022
*I received an electronic copy of this book on NetGalley in exchange for honest feedback. Thank you to the author, publisher, and NetGalley for this opportunity.*
I am the perfect example of a novice baker. I can somehow scrabble together a loaf of bread, my cakes hold up at family birthday parties, but my macrons are ALWAYS wrong. While I enjoy shouting at my TV during the Great British Bake Off (who in their right mind would start a curd with five minutes to go??) I could never, ever be an actual competitor.
This book, however, has made even the incredibly intimidating jiggly Japanese cheesecake and elaborate mooncakes seem within my reach. I follow Kat Lieu on instagram (@subtleasian.baking), and have enjoyed her wit and humor for months now. I was so happy to find the book littered with awful puns and her trademark quips, as well as personal anecdotes and heartfelt thanks to the recipe's initial inspiration.
As far as the recipes go-- they are clear, concise, and many offer alternatives for dietary restrictions (gluten-free, dairy-free, vegetarian, and vegan are the most common). She offers step by step instructions that break down hard-to-replicate techniques. There is a great balance between popular and traditional recipes and it's obvious they were chosen with great care.
There is a section in the beginning of the book that details some of the less common Asian ingredients in Western cuisine (and some common ones as well), and also suggests places these ingredients should be available for purchase. The three central flavors (ube, black sesame, and matcha) are present in almost every recipe, with suggestions on how to personalize your bakes or change the flavor profiles.
Lieu did a wonderful job of simplifying a complex and rich history of baking into a manageable book-- ready for a wider audiences' consumption. This is a wonderful book for anyone looking to expand their baking repertoire beyond their standard recipes and dip into the world of subtle Asian baking.
I am the perfect example of a novice baker. I can somehow scrabble together a loaf of bread, my cakes hold up at family birthday parties, but my macrons are ALWAYS wrong. While I enjoy shouting at my TV during the Great British Bake Off (who in their right mind would start a curd with five minutes to go??) I could never, ever be an actual competitor.
This book, however, has made even the incredibly intimidating jiggly Japanese cheesecake and elaborate mooncakes seem within my reach. I follow Kat Lieu on instagram (@subtleasian.baking), and have enjoyed her wit and humor for months now. I was so happy to find the book littered with awful puns and her trademark quips, as well as personal anecdotes and heartfelt thanks to the recipe's initial inspiration.
As far as the recipes go-- they are clear, concise, and many offer alternatives for dietary restrictions (gluten-free, dairy-free, vegetarian, and vegan are the most common). She offers step by step instructions that break down hard-to-replicate techniques. There is a great balance between popular and traditional recipes and it's obvious they were chosen with great care.
There is a section in the beginning of the book that details some of the less common Asian ingredients in Western cuisine (and some common ones as well), and also suggests places these ingredients should be available for purchase. The three central flavors (ube, black sesame, and matcha) are present in almost every recipe, with suggestions on how to personalize your bakes or change the flavor profiles.
Lieu did a wonderful job of simplifying a complex and rich history of baking into a manageable book-- ready for a wider audiences' consumption. This is a wonderful book for anyone looking to expand their baking repertoire beyond their standard recipes and dip into the world of subtle Asian baking.
July 20, 2022
I usually don't buy physical cookbooks due to cost, preferring instead to borrow them from the local library or wait for a Kindle sale. However, when author Kat Lieu announced on the Subtle Asian Baking Facebook group that preorders were available for her book, I immediately jumped over to bookshop.org to order my copy.
After having loved Kristina Cho's MOONCAKES AND MILK BREAD, I was eager to try another Asian baking cookbook, and MODERN ASIAN BAKING AT HOME is truly an amazing resource. Ingredients are listed by weight and volume, and every single recipe has a beautiful photo to accompany it. The page layout is simultaneously functional (no recipe requires flipping pages) and aesthetically pleasing. Kat's recipe introductions and corny puns kept me amused as I bookmarked recipe after recipe to try.
The only critique I have of the book is that in the Recipe Notes (page 14), it states that "All eggs are large (about 2 ounces, or 50 g, each)." However, there are some recipes in the book that specify medium eggs, which are somehow also 50 g each. For example, the dorayaki recipe (pages 40-41) requires "4 medium eggs (about 7 ounces, or 200 g)." I don't foresee this causing a huge difference in most of the recipes, but I found it a little odd.
Despite that, highly recommend MODERN ASIAN BAKING AT HOME, and if you haven't already, join the SAB club on Facebook!
After having loved Kristina Cho's MOONCAKES AND MILK BREAD, I was eager to try another Asian baking cookbook, and MODERN ASIAN BAKING AT HOME is truly an amazing resource. Ingredients are listed by weight and volume, and every single recipe has a beautiful photo to accompany it. The page layout is simultaneously functional (no recipe requires flipping pages) and aesthetically pleasing. Kat's recipe introductions and corny puns kept me amused as I bookmarked recipe after recipe to try.
The only critique I have of the book is that in the Recipe Notes (page 14), it states that "All eggs are large (about 2 ounces, or 50 g, each)." However, there are some recipes in the book that specify medium eggs, which are somehow also 50 g each. For example, the dorayaki recipe (pages 40-41) requires "4 medium eggs (about 7 ounces, or 200 g)." I don't foresee this causing a huge difference in most of the recipes, but I found it a little odd.
Despite that, highly recommend MODERN ASIAN BAKING AT HOME, and if you haven't already, join the SAB club on Facebook!
August 26, 2022
I received this book after pre-ordering it and love the beautiful and crisp designs. I have now tested and tasted multiple recipes, the ingredients don’t need any adjustements, and the recipes worked wonderfully well! I especially love the milk bread recipe, the delicious pineapple buns ( that I will make in smaller size next time and fill with anko), the mochi brownie is lovely and Gluten free ( so it will make my mom happy. I was talking with my partner’s suster who saud she does not like cakes, but after trying the milk bread, she asked if she could take the second loaf home as it was so light and fluffy and with a natural taste! Being an ex cooking demonstrator who was in charge of the cookbook session, i frequently had the problem of books that did not work and would put people off baking by not working, but every recipe so far has been a success straight away! ( my least favorite recipe was the frozen sweet potato, which could have been nice coated with black sesame caramel like Karinto). I cross fingers for many other books , in the meantime I will try every single recipe and love gifting baked goods with loved ones ❤️ Thank you for your dedication for creating such a beautiful book! Ps:for the next one I’m dying for a mooncake( non snowskin based) recipes ❤️❤️❤️
Warmly recommend even for newbie bakers
Warmly recommend even for newbie bakers
Displaying 1 - 30 of 116 reviews