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Roti, apom and bao: New cookbook nerds out on Asian ways with yeast
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Singaporean cookbook author Christopher Tan's new cookbook NerdBaker 2 explores the world of Asian-accented cakes, cookies and bread.
ST PHOTO: NG SOR LUAN
SINGAPORE – France has baguette, Singapore has roti perancis. Britain has crumpets, Indonesia has ambon. Italy has pandoro, Singaporean cookbook author Christopher Tan wants you to make his Tandoro.
In his new cookbook, NerdBaker 2, the 51-year-old delves into the rich tradition of yeasted Asian breads, kueh, bao and pancakes. It is the follow-up to NerdBaker, published in 2015, which explored the world of Asian-accented cakes, cookies and bread.
