For his second book, Licker continues his professional mission to fuse Asian ingredients (shiso, ponzu, sesame, matcha, lychee…) with classic technique – but this time the focus is on home-style baking. “Think of these recipes as your starting point in a journey toward baking greatness,” he writes, introducing the likes of Chocolate Chip & Ponzu Cookies, Black Sesame Forest Cake and more than 140 equally creative east-meets-west recipes.
from the publisher
A world-class pastry chef and certifiable fanatic for Asia’s sublime flavors, chef Jason Licker returns with Baking with Licker, his second cookbook of original recipes that redefines what is possible when familiar homespun desserts meet Asia’s most iconic ingredients. Baking with Licker is the highly anticipated follow-up to 2016’s Lickerland: Asian-Accented Desserts by Jason Licker, which was nominated for a James Beard Award and named as the #2 Asian Cookbook in the World at the World Gourmand Cookbook Awards in 2017. Baking with Licker is a unique tome on the market, demonstrating how classic dishes can become an art form through Asia’s remarkable culinary palette. While Jason’s masterful ability to balance mind-blowing Asian flavors with classic pastry is on full display (miso and butterscotch are an incredible combination), each dish can be reverted back into its classic form so that home bakers can decide how far they want to explore the rabbit hole. For beginners, Baking with Licker provides a grounded and approachable cookbook that develops a solid pastry foundation. For experienced home bakers, Jason’s flavor combinations will expand their perceptions of what is possible in pastry. Baking with Licker may be a love letter to Asia and 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.
Jason Licker’s love of sugar has taken him a long way. The Long Island-born pastry chef explains how discovering Asian ingredients changed the course of his career, and selects his favorite recipes from his two cookbooks.