Food writer and cooking teacher Christopher Tan—author of The Way of Kueh— busts the world of home baking wide open, with unique recipes, stories and detailed knead-to-know advice from the deepest corners of a true oven nerd’s mind. And he does so from the perspective of a well-traveled resident of Singapore.
Centuries of cultural intersection are apparent here as Tan showcases bread with Portuguese roots on one page and Japanese melon curry buns on another. There are tarts from the Philippines, Thai sausage rolls, and meat-filled buns from Samoa.
Explore over 60 breads, cakes, cookies and dishes inspired by his life, travels and food obsessions. Geek out with him over ‘intelligent’ black rice cake, homemade Pocky, the tangled histories of puff pastry and a breathtaking luncheon meat extravaganza. Learn how to make Banhmiclairs, smoked cloud cookies, bundt cake with built-in frosting and much more.
Energetic, intelligent, and inspiring.
Flexibind. Color photographs throughout. Measurements are chiefly by weight and in metric.