Clarice Lam Author Talk • Breaking Bao: 88 Bakes and Snacks from Asia and Beyond
A note about our in-store events:
We offer first come, first served seating in our shop. There will be overflow room outside if needed and the author will be mic'd. Everyone is welcome to attend.
You can pre-order a copy below for pick-up at the event or purchase copies on-site.
Clarice Lam is the beloved pastry chef, television personality and author of Breaking Bao (Chronicle Books, 2024). Clarice was the opening pastry chef for Kimika, the popular Italian-Japanese restaurant in Nolita and also worked at Thomas Keller’s Bouchon Bakery, Jean-Georges Vongerichten’s Spice Market, and as the executive chef at The Chocolate Room in Brooklyn. She has appeared on multiple TV shows including Sweet Genius (2012), Food.Curated. (2017), Beat Bobby Flay (2018), Beat Bobby Flay: Revenge (2019), and most recently Best Baker in America (2021) where she finished as a semifinalist and the judge on The Dr. Seuss Baking Challenge (2022) on Prime Video and Amazon Freevee.
Flora Tsapovsky is a Bay Area-based food and culture writer who covers emerging trends and interesting personalities. She moved to the Bay 11 years ago from Tel Aviv. Her work has appeared in Food & Wine, Elle, Eater, the San Francisco Chronicle and many more.
Breaking Bao is a culinary journey bridging gaps between Asian flavors and global techniques. It is a collection of recipes rooted in renowned chef Clarice Lam’s personal journey of self-discovery and the transformative power of embracing one’s heritage.
Here are 88 approachable recipes that are firmly rooted in classical French technique but travel far and wide. Dive into three chapters, exploring:
- Bao: the fundamentals of baked, steamed, fried, or laminated buns and breads, from golden curry-filled donuts to Rice Dumplings filled with Hong Kong Bolognese to Vietnamese Cinnamon-Raisin Babka.
- Cakes & Desserts: classics treated with a twist, such as Mango-Yakult Tres Leches Cake, Ovaltine Mochi Marjolaine, and Pandan-Lime Meringue Pie.
- Snax: savory and sweet treats, from Cantonese-Style Fig and Marzipan Mooncakes to Gochujang-Furikake Caramel Popcorn to Ramen Cheese Itz.
Featuring more than 100 stunning photographs by prominent food, lifestyle, and travel photographer Evan Sung, Breaking Bao is a visual feast as well as a go-to cookbook. For home cooks looking to expand their repertories, these projects range from simple cookies and flavored popcorn snacks to lavish mille feuille and laminated pastries. With humor, whimsy, and respect for traditions, Lam invites readers into these pages to break barriers, bread, and bao, all at the same table.
Order The Book
available for pick-up at the event or shipping worldwide
