Kristina Cho grew up in Cleveland, Ohio, where family and cooking were a huge part of her life. Before becoming a food blogger, Kristina studied and worked in architecture and interior design. Architecture introduced her to the work of Charles and Ray Eames, Mies van der Rohe, and Eero Saarinen. But she spent all her time outside of the architecture studios discovering the flavors of Skyline Chili, Goetta, and Graeter's Ice Cream--all southern Ohio culinary classics. Today she has dedicated her professional career to making, teaching, writing about, and photographing Chinese baked goods and cafe food. She runs a regular dumpling-making workshop and also has been an instructor at Dragers Cooking School in San Francisco. Kristina's website, EatChoFood, receives tens of thousands of visitors each month.
Named one of 'The 10 Best Cookbooks of 2021' * San Francisco
Chronicle *
Cho offers an authoritative and delectable treasure trove of
recipes for Chinese bakery treats, which generally get little
attention in American cookbooks. Highly recommended for all home
bakers and anyone who enjoys Chinese food. * Library Journal *
In the pages of this book, you'll find brand new recipes,
traditional recipes reinterpreted for modern bakers, and deep dives
into some legendary Chinese bakeries. There's a nostalgic appeal in
creating iconic Chinese baked goods in your home kitchen, and for
those new to this type of baking there's an opportunity to expand
your baking skill set and recipe collection. * Forbes.com *
This cookbook of sweet and savoury recipes will take you through a
nostalgic journey. Turn your home kitchen into a Chinese bakery
with Mooncakes and Milk Bread. * Cold Tea Collective *
'Cho's book is so smart and thorough, I'm not sure we'll need
another book on the topic anytime soon.' * New York Times *
Mooncakes and Milk Bread overflows with useful information for the
nascent cook, from ingredients to shopping advice to a list of
essential equipment. 'A lot of these recipes were inspired by my
family's classic Cantonese cooking,' Cho writes in the
introduction. 'Others are completely unique twists on my favorite
foods.' * Outside Magazine *
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