Find the answers to these questions and more in Chinese Pastry School with pastry chef Yeo Min. Pastries and desserts have long been an understated part of Chinese cuisine. Beyond mooncakes and pineapple tarts, the Chinese pastry repertoire involves a full range of techniques from sugar work to puff pastry; even jelly-making and medicinal soups. Given its long and rich history, however, the craft is also riddled with tightly held secrets and age-old superstitions that can make it difficult for newcomers to fully grasp its nuances. Pastry chef Yeo Min demystifies the techniques and provides a comprehensive collection of recipes to guide you through the art of Chinese pastry- and dessert-making, just as a pastry school would. Emerge as a master of the craft with Chinese Pastry School!

Offers a comprehensive look at Chinese pastries to help home bakers understand and recreate them successfully.

Makes Chinese pastries more accessible to the younger generation craving to know more about their food heritage

Includes insight into the principles that guide Chinese cuisine, including Chinese symbols and motifs, to guide readers to fully understand the craft and avoid misappropriating the culture

Contains a glossary of ingredients to help in identifying ingredients used