While “matcha,” “bao,” and “red bean” have become increasingly familiar parts of the American food lexicon, books on how to make and serve them are few to none. “It’s very surprising that, even in 2021, there hasn’t ever really been a comprehensive cookbook covering Chinese baking,” says Bay Area food blogger Kristina Cho. She addresses this absence with her new book, Mooncakes and Milk Bread: Sweet and Savory Recipes Inspired by Chinese Bakeries (Harper Horizon), a detailed guide for preparing a wide range of treats that’s enhanced with profiles of exceptional Chinese bakeries—and the delectable goods they create—from across the country.