108 Asian Cookies

“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.”–Nicola Lamb, James Beard award winner of SIFT
“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).”–Jon Kung, content creator and author of Kung Food
“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.”–Randy Lau, 2x James Beard Award-winning creator of Made With Lau
“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!”–Cathy Erway, James Beard Award-winning writer and author of The Food of Taiwan
“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.”–Calvin Eng, chef and owner of Bonnie’s and author of Salt Sugar Msg
“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.”–Clarissa Wei, author of Made in Taiwan
“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.”–Booklist (starred review)
“Kat’s 108 Asian Cookies 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!”–Abi Balingit, baking blogger at The Dusky Kitchen and James Beard Award-winning author of Mayumu: Filipino American Desserts Remixed
“Kat 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!”–Hetal Vasavada, author of Desi Bakes and Milk & Cardamom

Kat Lieu 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.

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