"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!"
—Hetty McKinnon, food writer, author of four bestselling cookbooks including To Asia, With Love, and editor of Peddler Journal

"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."
—Alana Kysar, author of Aloha Kitchen

"Readers will relish Cho’s sentimental introductions, which focus on family (“My goong goong always wanted to be a baker,” she writes before sharing her late grandfather’s almond cookie recipe) and fusing Chinese and Western cultures (“It cracks me up that Bisquick has been Pau Pau’s secret ingredient,” she confesses in an intro to her grandmother’s steamed cupcakes). Some other recipes—such as deep-dish pepperoni bread and chocolate Nutella loaf—are a bit of a departure from the Chinese fare, but will appeal to those more familiar with Western baking, as will her thorough instructions, including Chinese cooking basics such as how to set up a steamer. This is a terrific introduction to a seldom explored baking niche."
—Publishers Weekly

"Cho grew up in Cleveland, where her family had to travel to purchase the breadth of Chinese baked goods that now appear in so many urban areas. After architectural training, she returned to her roots and perfected a host of steamed and baked breads and buns that she adored as a child. After explaining the science of creating tender milk bread dough, Cho shows the sometimes-intricate steps to transform doughs into an amazing variety of steamed, baked, fried, and stuffed creations with color photographs. Pork buns are familiar, but Cho introduces buns stuffed with corn or hot dogs. There’s even a sort of Chinese tuna melt. Cho’s grandfather’s almond cookies are delightfully easy for first-time bakers. Access to a Chinese grocery goes a long way to making Cho’s baked goods at home less daunting, but online sources can be nearly as helpful. Cho’s documentation of the astonishing array of Chinese baking illustrates how much it equals any Parisian or Viennese rivals."
—Booklist

"Cho, a Chinese American recipe developer, highlights many recipes for those familiar bakery items, most revolving around one of two main dough recipes (for milk bread and steamed bun dough; each comes with several variations). But the cookbook also harkens to the broader traditions surrounding bakeries and cafes, with recipes for dim sum classics like har gow and turnip cakes. There are recipes for jianbing, congee, and Hong Kong’s famous pork cutlet sandwich. There are sweets and celebration cakes and mooncakes and milk teas. But the book never feels overwhelming or scattered — Cho roots the chapters around a specific immigrant experience I know well, one of seeking out a highly specific food to fill a specific fleeting craving."
—Erin DeJesus, Eater (selected as one of the 17 best cookbooks of Fall 2021)

"In Mooncakes and Milk Bread, food blogger Kristina Cho re-creates the staples of Chinese bakeries and cafés. With detailed instructions and step-by-step photos, Cho shows us how to make luscious pineapple buns, crisp almond cookies, steam pork buns, milk tea, and more."
—Epicurious

"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."
—Epicurious