From acclaimed pastry chef Clarice Lam, this visually sumptuous pan-Asian baking book features 88 approachable recipes that are firmly rooted in classical French technique. Dive into three chapters, exploring Bao (baked, steamed, fried, or laminated buns and breads), Cakes and Desserts, plus sweet and savoury ‘Snax’. Try your hand at Rice Dumplings filled with Hong Kong Bolognese, Vietnamese Cinnamon-Raisin Babka, Pandan-Lime Meringue Pie, Gochujang-Furikake Caramel Popcorn, Ramen Cheese Itz, and many more.
