A chapter on all my essential basics with step-by-step images
Recipes for tried-and-perfected Asian classics like strawberry daifuku, Hong Kong egg tarts, pandan chiffon cake, and red bean buns
Recipes for trending Asian bakes like chiffon boba lava cake, "fatcarons", bento box cakes, and more
AND most importantly my Asian-inspired spin on all your favorites from raspberry yuzu cream puffs to miso caramel banoffee tartlets
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"Mochi, Cakes and Bakes"
“Catherine’s book is filled with plenty of sweet delights that are both familiar and new. This is the perfect book for any baker looking to make some culinary creations in their own kitchen, regardless of their experience level.”
― Rachel Khoo, cohost of Zumbo’s Just Desserts and cookbook author
“I’ve been a fan of Catherine’s ever since I watched her crush her competition on Zumbo’s Just Desserts. I have waited with bated breath for her cookbook, and the wait was 100 percent worth it. Every recipe in this book looks incredible!”
― Michelle Lopez, creator of Hummingbird High and author of Weeknight Baking
“Catherine’s detailed methods will have you creating masterpieces to impress friends and family in no time. These Asian-inspired treats are the perfect addition to any meal!”
― Kirsten Tibballs, TV host, pastry chef and founder of Savour School
“Catherine’s recipes and words give voice to the flavor and origins of desserts not often enough represented―and so endlessly delicious!”
― Yasmin Newman, photographer, TV presenter and author
For lovers of Asian desserts, baking prodigy Catherine Zhang invites beginners and more advanced chefs alike to try their hand at the best the continent has to offer with 60 quick and easy bakes.
Blending Catherine's multicultural influences, as a Chinese-Australian pastry chef who has studied techniques and cuisines from around the world, infused with her signature innovative flair and using a mix of pantry essentials and ingredients that are easy to find, this book guides readers through staples from notably Japan, South Korea and China, with an astoundingly accessible spin.
A section of basic recipes like bread dough, macaron shells and sponge cake that frequently pop up in Asian baking will have everyone mastering the fundamentals, before getting to the fun part—introducing classic flavors like ube, yuzu, mochi, red bean and tea to craft mouthwatering bakes so impressive, readers won’t believe they were so effortless (some take as little as 15 minutes to put together!).