“Kristina’s book is a trip down memory lane, an evocative look at the foods that made me happy as a child and that are laced with nostalgia for me as an adult. Every page of Mooncakes and Milk Bread is a treat, with beloved cakes and not- too- sweet favorites that felt unattainable to create myself at home, until now. Kristina’s stories about growing up in her family’s Chinese restaurant and greeting her ‘aunties and uncles’ at dim sum are full of heart and soul, providing a window into a vibrant part of American culture that has brought joy to so many. And joy is a good word to sum up Kristina’s book. It is more than a Chinese baking book— it is a triumphant celebration of how food brings people from different generations and cultures together. I’ve never been so excited to bake and steam!” — HETT Y MCKINNON, FOOD WR ITER, AUTHOR OF FOUR

“This book brought tears to my eyes. Some of my tastiest childhood memories were at Chinese bakeries, and these photos, stories, and recipes have both transported me back in time and provided fresh inspiration to re-create these memories at home. I am truly in awe of Kristina’s ability to evoke nostalgia while also infusing new life into this genre of food that hasn’t, until now, gotten the attention it deserves. Mooncakes and Milk Bread is a stunning, thorough, delicious, and important piece of work.” — MOLLY YEH, COOKBOOK AUTHOR AND FOOD NETWORK HOST

“Kristina Cho’s book is a long overdue collection of the artistry and sweet and savory flavors of Chinese baking. I can’t think of another book that made me want to make every single thing! Delving into the history of Chinese bakeries, visits to and recipes from popular traditional Chinese bakeries, including her grandfather’s own almond cookie recipe, Kristina makes everything accessible— no easy feat for pastries that always leave me in awe, wondering, How do they make that?! This book is an absolute treasure.” — LIZ PRUEITT, FOUNDER, TARTINE

“Mooncakes and Milk Bread serves as a love letter to the Chinese bakeries of our childhoods but also as a guide for a new generation of fans, who can now bake their own pineapple buns (always with a slice of cold butter), the most perfect Chinese sponge cake, and everything else on the bakery rack— all from the comfort of their own homes.” — BIN CHEN AND ANDREW CHAU, COFOUNDERS OF BOBA GUYS AND AUTHORS OF THE BOBA BOOK

“You can almost smell the magical aroma of freshly baked buns and steamed dumplings through the pages as you thumb through Mooncakes and Milk Bread. Kristina takes readers on a journey from Hong Kong to Cleveland to San Francisco and beyond, guiding us through the many typologies of Chinese American bakeries, like grab- and- go and takeaway. This book is filled with a beautiful blend of traditional recipes and new takes and twists on nostalgic classics. Ready your heart and belly for what’s sure to be an instant favorite.” — AL ANA KYSAR, AUTHOR OF ALOHA KITCHEN

BESTSELLING COOKBOOKS INCLUDING TO ASIA, WITH LOVE, AND EDITOR OF PEDDLER JOURNAL