About this book:
Pastry chefs turn ordinary ingredients like eggs, flour, sugar and butter into countless sweet and savoury treats by a sleight of hand. Sesame Rolls, White Sugar Steamed Sponges, Cocktail Buns and Deep Fried Egg Balls are commonly served on the streets and in Chinese teahouses and Western cafes alike. They keep Hong Kong people company through the good and bad times. They form an indispensable part of our collective memory.