{"product_id":"108-asian-cookies-not-too-sweet-treats-from-a-third-culture-kitchen","title":"108 Asian Cookies: Not-Too-Sweet Treats from a Third-Culture Kitchen","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003ci\u003e\"\u003c\/i\u003eKat brings a fresh, creative, and deeply nostalgic take on Asian-inspired cookies, blending tradition with modern flavors in the most unique and fun ways! Each recipe is thoughtfully crafted, making it easy for home bakers to explore the diverse world of Asian flavors. The flavor combos and ingredients are bold and unique. (MSG in cookies--genius! Calamansi Cheesecake--yes please!) A must-have for anyone looking to expand their cookie repertoire!\"--\n\u003ci\u003e\u003cb\u003eHetal Vasavada, author of Desi Bakes and Milk \u0026amp; Cardamom\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Kat's \n\u003ci\u003e108 Asian Cookies\u003c\/i\u003e is a testament to her baking prowess and the deep love she has for her family. I adore the explosion of colors and flavors that you can find amongst these pages. It's very refreshing to see so many third-culture ingredients come together so cohesively. If you are lucky enough to read her cookbook, you will have dessert inspiration for years to come!\"--\n\u003ci\u003e\u003cb\u003eAbi Balingit, baking blogger at The Dusky Kitchen and James Beard Award-winning author of Mayumu: Filipino American Desserts Remixed\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Traditional Asian sweets are underrepresented in the European-dominated baking genre, and Lieu fuses the flavors and traditions of both in this enticing collection of recipes...It's nice--not to mention necessary--to see a cookie book embrace and destigmatize ingredients like lard, MSG, baker's ammonia, and other ingredients that have historically played an important role in traditional Asian baking. Lieu's collection of creative and flavorful bakes serves not only to entertain but to enlighten Western bakers about the unique baking culture and history of Asian nations.\"--\n\u003ci\u003e\u003cb\u003eBooklist (starred review)\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"If baking was one big epic tournament, and all the baked goodies in the world were delicious warriors, there's no doubt in Kat Lieu's mind that the cookie would be the ultimate champion. Why? Because the cookie, so often underestimated by its compact size, is a baking powerhouse, a shapeshifting canvas. This very adaptability endears the cookie to the masses, and it's no wonder that everyone has a favorite cookie (or two). Beyond their flavors, cookies represent a multitude of stories, with each baker infusing a fragment of their journey into every batch. In Lieu's own baking, she's discovered pieces of her spirit, heritage, and dreams stirred into the batter and dough, each cookie a chapter of a larger narrative waiting to be savored and shared. 108 Asian Cookies is an ode to this personal and intimate world of cookies-a world as varied and rich as the tapestry of Asian cultures and ingredients that inspired these recipes. Some of the cookies reflect Lieu's third-culture identity as a Canadian-born Vietnamese Chinese American while other recipes blend flavors and stories from across Asia and its diasporas. And some recipes are by members of Subtle Asian Baking, the global online baking group Lieu founded in 2020. The recipes here aren't just about introducing black sesame, pandan, miso, and ube into the cookie lexicon: these 108 cookies will also dive into timeless recipes passed down through generations, the ones that meld our personal histories with broader ones-that of colonization and immigration, of adapting and settling, of practicality and creativity\"--\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eKat Lieu\u003c\/b\u003e is an author, food writer, recipe developer, content creator, and the visionary behind Subtle Asian Baking, the largest global online group that focuses on spreading the love and joy of Asian baking and fundraising for AA and NHPI communities. She lives in Renton, WA. When she's not writing, Lieu plays video games with her family until carpal tunnel syndrome sets in.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Using the humble cookie as a blank canvas, Kat Lieu highlights a vibrant range of Asian ingredients--from the expected (sesame, ube) to the unexpected (whiskey, soy sauce). This wildly creative dessert book manages to tease the taste buds and spark the imagination.\"--\n\u003ci\u003e\u003cb\u003eClarissa Wei, author of Made in Taiwan\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"As an Asian American, Kat has done us all a service by distilling centuries of traditions and demystifying the ingredients to help us recreate the core memories of biting into deliciously chewy cookies.\"--\n\u003ci\u003e\u003cb\u003eRandy Lau, 2x James Beard Award-winning creator of Made With Lau\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Kat's personal stories weaved throughout this special book probably resonates with many third-culture kids like myself. She has an ability to create such nostalgic classic cookies but introduce them in creative ways that are a true reflection of her identity that are approachable at the same time.\"--\n\u003ci\u003e\u003cb\u003eCalvin Eng, chef and owner of Bonnie's and author of Salt Sugar Msg\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Kat Lieu is a leading voice in home cookery today and in her fantastic third cookbook, she celebrates the beloved cookie like no one has done before. Whimsical, daring, proudly Asian and utterly delicious, Kat's recipes and storytelling are bound to make anyone smile. You're in for a treat!\"--\n\u003ci\u003e\u003cb\u003eCathy Erway, James Beard Award-winning writer and author of The Food of Taiwan\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"A cookie book that celebrates the diaspora through the wildly creative use of ingredients in an Asian American household. A story that is shared by so many colorfully told through the beloved sweet (or not too sweet).\"--\n\u003ci\u003e\u003cb\u003eJon Kung, content creator and author of Kung Food\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"A book I saw on my Instagram feed and bought immediately. When it arrived, I found myself turning the pages with an accumulating joy and urgency - these recipes! Chocolate Mochi Bars with Sambel Oelek! Maple Char Siu Cookies! Halo-Halo Cereal Treats! White Rabbit Sugar Cookies! I'm taken aback by the creativity and range in this book, a total cookie magnum opus.\"--\n\u003ci\u003e\u003cb\u003eNicola Lamb, James Beard award winner of SIFT\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eFrom the IACP award winner and bestselling cookbook author comes a first-of-its-kind collection of irresistible cookie recipes inspired by Asian flavors and techniques to excite home bakers.\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e Growing up as a Canadian-born Vietnamese Chinese American, Kat Lieu sought comfort in the flavors of her youth like taro and black sesame. But she struggled to find a home for herself as a third-culture baker in American bakeries, online, or in cookbooks. In the auspiciously titled \n\u003ci\u003e108 Asian Cookies \u003c\/i\u003eLieu honors the varied and rich tapestry of Asian cultures and ingredients that inspired these recipes. And along with members from Subtle Asian Baking, the online baking group she founded, are a diverse array of original and member-submitted drool-worthy recipes for cookies and bakes incorporating ingredients from the diaspora including gochujang, ube, miso, fish sauce, sambal, tahini, matcha, and MSG stirred into each batter and dough. \n\u003cp\u003e\u003c\/p\u003e Bakers will learn how to whip up both classics and entirely new desserts such as: \n\u003cbr\u003e\n\u003cul\u003e\n\u003cli\u003e Spicy chai cookies \u003c\/li\u003e\n\u003cli\u003e Amaretti cookies with pandan and pistachios \u003c\/li\u003e\n\u003cli\u003e Taiwanese snowflake crisps \u003c\/li\u003e\n\u003cli\u003e Milk and cashew burfi \u003c\/li\u003e\n\u003cli\u003e Salted egg yolk corn flake haystacks \u003c\/li\u003e\n\u003cli\u003e Mochi brownies \u003c\/li\u003e\n\u003cli\u003e Matcha and wasabi drop cookies \u003c\/li\u003e\n\u003cli\u003e And even instant ramen and pho cookies! \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e At many Asian tables, \"not too sweet\" is the highest compliment one can give--so whether these recipes are comfortingly familiar or new discoveries, \n\u003ci\u003e108 Asian Cookies\u003c\/i\u003e will be sure to delight even the most discerning \"not too sweet\" kitchens for years to come. \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eWinner of the 2026 Gourmand Award in the \"Asia - Published Outside of Asia\" Category\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 09\/01\/2025 (EAN 9780316579162, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Lieu, Kat\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Voracious\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2025-10-14\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking \/ Courses \u0026amp; Dishes \/ Cookies|Cooking \/ Regional \u0026amp; Cultural \/ Asian|Cooking \/ Methods \/ Baking\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cookies|Baking|Cooking, Asian|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 3.12 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780316579162\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780316579162\u003c\/p\u003e","brand":"Voracious","offers":[{"title":"Default Title","offer_id":67743823954201,"sku":"SP-9780316579162","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/9780316579162_spiral.png?v=1791624082","url":"https:\/\/westbindery.com\/products\/108-asian-cookies-not-too-sweet-treats-from-a-third-culture-kitchen","provider":"West Bindery","version":"1.0","type":"link"}