Before my love for B. Patisserie, Arsicault, and other modern-day baking meccas took hold, there was my childhood infatuation with Chinatown bakeries.

I remember the stacks of pink boxes on their counters, and the mesmerizing machine that would automatically wrap candy-cane colored twine around them in a blink of an eye.

I remember the bustle of customers queuing to place orders, as I scurried underfoot to get a closer look at the glass cases of golden custard tarts; glossy double-crust apple pies; squishy steamed sponge cakes; and airy layer cakes covered in ethereal whipped cream, strawberries and mandarin orange segments.

So, when I heard that the Bay Area’s Kristina Cho was writing a cookbook inspired by the sweet and savory creations of Chinese bakeries, I couldn’t have been more excited to see get these wonderful and nostalgic treats finally get their due.

“Mooncakes & Milk Bread” (Harper Horizon), of which I received a review copy, did not disappoint.

Cho, a former architectural designer turned food blogger of Eat Cho Food, recipe developer, and cooking instructor has created a true love letter to these Chinatown bakeries.

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