Breaking Bao
Author: Clarice Lam
⭐️⭐️⭐️⭐️⭐️

What a fantastic cookbook! Breaking Bao is filled with delicious recipes that I can't wait to try - the Ube Chiffon Cake and Char Siu Carnitas Bolo Bao being at the top! I really loved that the book featured a good variety of both sweet and savory, as well as, a good range of easy to more difficult recipes.
Would definitely purchase this for myself and as a gift for friends who enjoy baking.

Thanks to NetGalley, Chronicle Books, and Clarice Lam for an advanced copy of the book. All thoughts in this review are my own.

I am so excited to physically own this cookbook, the photography for the recipes is completely gorgeous! However, I feel that even though the author intends these recipes to be approachable, some might be intimidating to a beginner. Not the ingredients, mind you, but the recipes themselves are quite sophisticated, even to someone such as myself who would consider herself to be an intermediate baker. Nevertheless, I am particularly excited to try my hand at making the pandan-lime meringue pie, the mango yakult tres leches cake, and the honey-yuzu caked alaska!

Thanks to NetGalley and Chronicle Books for providing an eARC in exchange for an honest review.

Thank you Netgalley for the chance to review Breaking Bao by Clarice Lam.

I absolutely love Asian bao whether they are sweet or savory, filled or unfilled. Breaking Bao caught my attention and it was a delightful read.

Reading through "Breaking Bao" made my mouth water. While I have yet to attempt any of the recipes, I have marked MANY I cannot wait to attempt when I have some free time. The recipes and directions appear to be very accessible.

Thank you so much to the publisher + NetGalley for an ARC in exchange for an honest review!

I love that Breaking Bao covers both savory and sweet recipes so well! I try to eat the world every time I go back to Hong Kong to visit -- there are so many delicious foods to be had! This book contains recipes for a lot of favorites/classics, including Dragon's Beard Candy, Chee Cheung Fun (rice noodle rolls) + Mantou (but reimagined as donuts with a condensed milk glaze + matcha!) and also has lots of unique fusion recipes that look amazing.

The book starts off with an intro from the author, followed by a section in the beginning on common ingredients, tools, and equipment that are used to make the recipes. The recipes are divided into 3 different sections:
1) Bao
2) Cakes & Desserts
3) Snacks

Each recipe contains an intro, the serving size, an ingredient list, instructions, and tips on storage, what parts can be made beforehand, how long it'll likely keep for, possible substitutes, where to find less common ingredients (+ sometimes how to make em'), and alterations you can do to change each recipe up.

There are tons of recipes in here that look amazing -- not gonna lie, some of them are on the more intimidating side for me since I rarely bake and haven't cooked in a while. The Sweet Corn Custard Bao, Kabocha Galette and Shokupan Donuts with Hojicha Milk Jam + Strawberry-Rose Confit are ones I'd love to make but are likely ones I will one day work up to. Despite that, I'm super excited to try making the Gochujang-Furikake Caramel Popcorn, White Rabbit Sachima, Scallion Roti Canai, and the Mango Sticky Rice Cake!

Beautiful book with very ambitious and challenging recipes. The step by step pictures looked helpful for forming/shaping the bao and pastries. Unfortunately, I found the instructions to be verbose and difficult to follow. The specialty ingredients, at times, were overwhelming to an average home cook (at least this one). My hope for cookbooks is accessibility of the recipes and being able to recreate favorite restaurant dishes at home.

Loved this cookbook by revered pastry chef Clarice Lam with its glorious photos and 88 recipes of Asian baked goods and snacks. Delectable!

Breaking Bao focuses on baked goods and confections using Asian flavors.

The Sections are
Bao
Cakes & Desserts
Snacks

Each recipe has a little recipe blurb, yield, ingredients, directions, and recipe tips & Storage. Many recipes are accompanied by a photo of the dish.

There are so many recipes that I am so excited to try. Whether your a sweet or savory person I think there are tons of recipes for you.

Thank you to NetGalley for providing me with an ARC in exchange for an honest review.

A very unique baking collection. Something for everyone. Includes both easier and complicated treats. Lots of wild flavor combinations and fun interpretations.

Pros: This book's description as being "visually sumptuous' is the perfect way to describe what I thought when I saw the cover photography. I was thrilled to see that the fantastic photography continued throughout this book. When I try a new recipe, I so appreciate having a visual to guide me to what the dish is supposed to look like! The introductory section explaining the different ingredients was also incredibly helpful because I have not cooked with many of them before. The recipes throughout are detailed yet accessible, include helpful tips, and feel like a celebration of the dishes.

Cons: The only negative I can think of is that I didn't have a treat to snack on while reading this book about fantastic food.

Thank you to NetGalley and Chronicle Books for the opportunity to read this book.

As a food enthusiast, I recently had the pleasure of diving into the pages of “Baking Bao,” and let me tell you—it’s a delightful journey through flavors, textures, and creativity. Here’s why I’m head over heels for this cookbook:

Scrumptious Photos: The visual feast begins right from the cover. Each page is adorned with mouthwatering photographs that capture the essence of every dish. From golden-brown buns to glossy glazes, the images make you want to reach into the book and take a bite.

Exciting Flavors: “Baking Bao” doesn’t shy away from bold flavor combinations. Whether it’s a classic char siu bao with a twist or an innovative matcha-filled creation, the recipes are a celebration of taste. The umami, the sweetness, the spice—it’s all there, waiting to surprise your taste buds.

Can’t Wait to Try the Recipes: As I flipped through the pages, I found myself mentally bookmarking recipes. The wild mushroom - Boursin puff pastry? Yes, please. The mantou donuts with matcha? More than one. The pandan-lime meringue pie? Absolutely. Ramen cheez-its? Don't let kids eat them all before you get some. And don’t even get me started on the Vietnamese cinnamon-raisin babka! I’m already planning my next grocery run.

Accessible Recipes: What sets “Baking Bao” apart is its approachability. The instructions are clear and include step-by-step photos. Whether you’re a seasoned baker or a newbie, you’ll find joy in recreating these treats at home. Plus, the author’s tips and tricks add that extra layer of confidence.

In summary, “Baking Bao” is more than a cookbook—it’s an invitation to explore the world of bao, dumplings, and steamed buns. So grab your apron, preheat the oven, and let the aroma of freshly baked goodness fill your kitchen. You won’t regret it!

Thank you NetGalley for the opportunity to review this book!

I requested this on NetGalley because I don't see too much asian cookbooks on the market. Obviously there are more now than back in the days but still less relatively.

The cover is a vibrant green that just drew me to it. What I found interesting about this book is the fusion aspect. It is not just a fusion of cooking methods but also flavors that you wouldn't think of baking them together. The book is separated into 2 sections: bakes and snacks. I am especially interested in trying to make the snacks since I am a snack person.

I would recommend this book for those who want to learn the ways of asian bakeries and also with a twist.

Thank you NetGalley for the Arc of Breaking Bad by Clarice Lam.

The books title immediately caught my eye. I absolutely loved the book and its recipes. The pictures of the recipes were beautifully taken. They not only inspired me to try them out myself, but also added very helpful step-by-step instructions for some of the more elaborate instructions. I could see myself buying this book as a gift or just to treat myself. I also loved the anecdotes or cultural information at the beginning of each recipe. I cannot wait to try some of the recipes myself.

Thank you to NetGalley for an ARC of Breaking Bao.

Breaking Bao is a sumptuous feast for the eyes with a great title, too!

The author, Clarice Lam, is an accomplished and talented pastry chef who weaves classic French techniques to create unique and tantalizing twists to baos.

I love baos, but who wouldn't? They are delicious, fun to eat, and they comes in SOO many variations and flavors.

Some of my favorite recipes are cinnamon-raisin babka. matcha shortbread with raspberry ganache, and Macau egg start.

There are also plenty of show-stopping desserts like. mango sticky rice and honey yuzu baked Alaska.

Wow, just wow, the beauty and precision and originality of these recipes just blow me away!

The photographs are mouthwatering and there's a photo for every recipe.

Be warned; some of these recipes are labor intensive but as we know, anything worth doing takes time, energy, and patience.

This would make a wonderful gift for any baker or someone looking for a challenge!