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After the success of his self-published first book, Lickerland, globe-trotting pastry chef Jason Licker has released a follow-up cookbook, this time aimed at home bakers. Baking with Licker is a collection of almost 60 Asian-inspired dessert recipes that, according to Licker, “redefines what is possible when homespun American-style desserts meet Asia’s most iconic ingredients.” Each dish begins with a base recipe then offers an Asian twist, which you can use or keep it classic. There are intriguing flavor combinations that can be seen is recipes such as Peanut Butter & Miso Cookies; Black Forest Sesame Cake; Thai Tea Tres Leches; Blueberry & Yuzu Muffins; Lemongrass Cream Puffs; and Chai Tea Flan. Baking with Licker may be full of offbeat ingredients and flavors, but its spirit is founded on the simplest of goals: to make home baking fun for any skill level and for any level of palate experience, while providing a platform for Asian ingredients to make their mark on the world of classic pastry. Baking with Licker is available here.

Tish Boylehttps://pastryathome.com
Tish Boyle is the Managing Editor of Pastry Arts Magazine, a food writer and cookbook author with expertise in baking, desserts and chocolate. A graduate of Smith College and La Varenne Ecole de Cuisine, Tish has written several dessert and baking books including Chocolate Passion, Diner Desserts, The Good Cookie, The Cake Book and Flavorful. Co-writing credits include Payard Desserts and the Grand Finales series of books.

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