Lickerland: Asian-Accented Desserts by Jason Licker

I have a huge cookbook collection, but when I heard about this James Beard nominee, I had to check it out. I'm so glad I did. I totally understand why the book has a plethora of rave forwards and blurbs by major names in the industry (e.g., Johnny Iuzzini and Dorie Greenspan). This book is amazing. It is a combination of food porn (those photos make me drool), inspiring (Chef Licker's quotes and introductions about the origination of his recipes are fascinating); enticing (the creations use Asian flavors and colors in appetizing combinations that make me want to get started), and practical instruction (the recipes are divided by components with step-by-step instructions). The creations are original and spectacular -- worthy of the best Michelin 3-star restaurants -- but the recipes seem approachable even for the dedicated amateur. (I admit that I haven't had a chance to make any yet, but they don't call for equipment that is too unusual.) The book starts by illustrating Chef Licker's background and inspiration through a mix of humor and emotion and photos. Chef Licker's background -- his relationship with her mother and his career -- was touching and fascinating. Chef Licker also provide key insights into being a pastry chef, as well as explaining key ingredients for novices to Asian cooking. Each recipe has beautiful, glossy photos, including many cross-sections so you can see inside the mystery (so you know how to put the creation together and what it should look like!). The book is also beautifully put together. From the striking black and gold end papers to the original overlays that show the different flavor elements each group of recipes highlight (a combination of Sweet, Salty, Sour, and Bitter), to the spectacular photos, and elegant fonts. Admittedly the binding is unusual for this level of cookbook -- I don't know the technical term for it. it is flexible; it does not have a hard cover, but the cover is protective. The pages seem firmly sewn into the binding so that the book can open all the way and lie flat. I can't stop reading through this book. It will be challenging to select only one recipe to try first. And even harder not to book a plane ticket to fly to try Chef Licker's creations in person.

I saw via instagram that there were only a couple copies (literally) of this book left on amazon so I instantly moved it from my wish list to buying it and that was a great move. It stands out among my hundreds of cookbooks - it's that kind of book. This one is phenomenal. I sincerely appreciated Jason Licker's introduction into what influenced him and how he created so many unique and incredible recipes. It's personal and inspirational. There are so many aspects of his outlook on life that I completely agree with. Traveling and experiencing the world - especially through the great uniter of food - is truly living life to the fullest. Being willing to make mistakes and learning from them is the essence of greatness and he definitely encourages people to take those steps. While I unfortunately don't have time to dedicate my entire life to pastry, I am very excited to take his guide and push my boundaries while also sourcing some specialty flavors. Thanks for making this gorgeous book and working so hard to perfect your artistry, Jason. Your skill and love is magical and leap from the pages. Good luck securing your own copy!

This book has some great ideas, and some great photography. I might not make everything, but I will incorporate some of it in my own creations. I have already tried a few things for a group dinner and they were great. Contains advanced techniques and ingredients, glucose, invert sugar, chocolate sprayer, etc... expect chef level results if you put the effort in. Everything I needed so far is available on amazon.

This is hands down the most beautiful pastry book I own. It's put together well. The photographs are gorgeous. It's elegant, but simple, unique and intriguing! I can not reccomend the book enough. I've already made one full dessert from the book, and it's the most balanced dessert I've ever eaten.

From the moment the book arrives at your doorstep, the journey into the pastry world of Jason Licker goes from 0 to Mach 5 with a turn of the first page. Boom! But don't let that fool you into thinking this book has a lot of complicated techniques and recipes. The entire journey through the book is a relative experience, much like riding in a plane, minus the turbulence. With every recipe is a story, and with every story, one can picture how Jason's experiences and travels eventually materialized into said recipe. The physical manifestations of these recipes are depicted in beautiful photographs by photographer Jason Lang and leave no crucial detail out. The recipes themselves are easy to follow (get a gram scale!) and don't leave you trying to guess what goes on in between steps.

Lickerland is a must have! The heartfelt forewords and prologue are the perfect introduction to the bold flavors, delicate nuances and passion that exudes from each recipe and beautiful image. The journey that Chef Jason shares is exciting and vibrant. I can't wait for my book to be dusted in matcha powder, stained with yuzu and covered in chocolate laden fingerprints. I'm definitely starting with the Cherry-Yuzu Chiffon Cake. If you have a love for pastry, this needs to be the next addition to your kitchen!

I love this book and this chef. His flavors are out of the box and creative, which helps me think out of the box also. Great investment, definitely worth adding to your collection

The desserts are innovative and beautiful, but they are complicated and require special ingredients and tools. This book is not for the everyday/home cook. Valrhona, for example, is used frequently throughout the book and is quite expensive. I look forward to buying this book again when I have the time and money.

Outstanding pastry work, brilliant photography. Absolutely worth the purchase and read.

Absolutely love the book. The writing is heartfelt and honest, the recipes and photography are magnificent. Jason is a brilliant chef and I can’t wait to see his next book!

I have a huge cookbook collection, but when I heard about this James Beard nominee, I had to check it out. I'm so glad I did. I totally understand why the book has a plethora of rave forwards and blurbs by major names in the industry (e.g., Johnny Iuzzini and Dorie Greenspan). This book is amazing. It is a combination of food porn (those photos make me drool), inspiring (Chef Licker's quotes and introductions about the origination of his recipes are fascinating); enticing (the creations use Asian flavors and colors in appetizing combinations that make me want to get started), and practical instruction (the recipes are divided by components with step-by-step instructions). The creations are original and spectacular -- worthy of the best Michelin 3-star restaurants -- but the recipes seem approachable even for the dedicated amateur. (I admit that I haven't had a chance to make any yet, but they don't call for equipment that is too unusual.) The book starts by illustrating Chef Licker's background and inspiration through a mix of humor and emotion and photos. Chef Licker's background -- his relationship with her mother and his career -- was touching and fascinating. Chef Licker also provide key insights into being a pastry chef, as well as explaining key ingredients for novices to Asian cooking. Each recipe has beautiful, glossy photos, including many cross-sections so you can see inside the mystery (so you know how to put the creation together and what it should look like!). The book is also beautifully put together. From the striking black and gold end papers to the original overlays that show the different flavor elements each group of recipes highlight (a combination of Sweet, Salty, Sour, and Bitter), to the spectacular photos, and elegant fonts. Admittedly the binding is unusual for this level of cookbook -- I don't know the technical term for it. it is flexible; it does not have a hard cover, but the cover is protective. The pages seem firmly sewn into the binding so that the book can open all the way and lie flat. I can't stop reading through this book. It will be challenging to select only one recipe to try first. And even harder not to book a plane ticket to fly to try Chef Licker's creations in person.

I saw via instagram that there were only a couple copies (literally) of this book left on amazon so I instantly moved it from my wish list to buying it and that was a great move. It stands out among my hundreds of cookbooks - it's that kind of book. This one is phenomenal. I sincerely appreciated Jason Licker's introduction into what influenced him and how he created so many unique and incredible recipes. It's personal and inspirational. There are so many aspects of his outlook on life that I completely agree with. Traveling and experiencing the world - especially through the great uniter of food - is truly living life to the fullest. Being willing to make mistakes and learning from them is the essence of greatness and he definitely encourages people to take those steps. While I unfortunately don't have time to dedicate my entire life to pastry, I am very excited to take his guide and push my boundaries while also sourcing some specialty flavors. Thanks for making this gorgeous book and working so hard to perfect your artistry, Jason. Your skill and love is magical and leap from the pages. Good luck securing your own copy!

This book has some great ideas, and some great photography. I might not make everything, but I will incorporate some of it in my own creations. I have already tried a few things for a group dinner and they were great. Contains advanced techniques and ingredients, glucose, invert sugar, chocolate sprayer, etc... expect chef level results if you put the effort in. Everything I needed so far is available on amazon.

This is hands down the most beautiful pastry book I own. It's put together well. The photographs are gorgeous. It's elegant, but simple, unique and intriguing! I can not reccomend the book enough. I've already made one full dessert from the book, and it's the most balanced dessert I've ever eaten.

From the moment the book arrives at your doorstep, the journey into the pastry world of Jason Licker goes from 0 to Mach 5 with a turn of the first page. Boom! But don't let that fool you into thinking this book has a lot of complicated techniques and recipes. The entire journey through the book is a relative experience, much like riding in a plane, minus the turbulence. With every recipe is a story, and with every story, one can picture how Jason's experiences and travels eventually materialized into said recipe. The physical manifestations of these recipes are depicted in beautiful photographs by photographer Jason Lang and leave no crucial detail out. The recipes themselves are easy to follow (get a gram scale!) and don't leave you trying to guess what goes on in between steps.

Lickerland is a must have! The heartfelt forewords and prologue are the perfect introduction to the bold flavors, delicate nuances and passion that exudes from each recipe and beautiful image. The journey that Chef Jason shares is exciting and vibrant. I can't wait for my book to be dusted in matcha powder, stained with yuzu and covered in chocolate laden fingerprints. I'm definitely starting with the Cherry-Yuzu Chiffon Cake. If you have a love for pastry, this needs to be the next addition to your kitchen!

I love this book and this chef. His flavors are out of the box and creative, which helps me think out of the box also. Great investment, definitely worth adding to your collection

The desserts are innovative and beautiful, but they are complicated and require special ingredients and tools. This book is not for the everyday/home cook. Valrhona, for example, is used frequently throughout the book and is quite expensive. I look forward to buying this book again when I have the time and money.

Outstanding pastry work, brilliant photography. Absolutely worth the purchase and read.

Absolutely love the book. The writing is heartfelt and honest, the recipes and photography are magnificent. Jason is a brilliant chef and I can’t wait to see his next book!

When someone is passionate about what they do, you can definitely tell... This is no ordinary generic cookbook... First off, this book is filled with beautiful dessert recipes using exotic ingredients, inspired by Jason's travels throughout Asia. You can tell that each recipe was carefully and skillfully crafted to perfection. Don't be intimidated if you're a homebaker, because Jason's instructions are percise and easy to follow. One of the first things I noticed about this book is that it is heavy... but after reading it, I understood that Jason meant for the book to be heavy... Every word that fils the pages of this book are raw and real! I did not expect to be able to connect and relate to Jason's story on a personal level, but I did. This book is a must have! Take what you like from it, and don't be surprised to find yourself falling in love with the story of a man and his journey that made him who he is today.

The book itself is amazing and the content is all asian based and turning it into amazing desserts. I'm from southeast asia , Malaysia, just next door to Singapore . So I see familiar names like chendol and I'm really happy and cant wait to try all of these amazing recipes. I'm a pastry student myself so I also aim to become a pastry chef. GOOD BOOK!!

Gorgeous book! The pictures are beautiful and the recipes have a unique twist to them that I haven't seen anywhere else. I'm very excited to try out a few things when I get a chance.

It's not just another pastry book. It's THE PASTRY BOOK! This book is so amazing and inspiring. It's definitely a must have in your collection. Jason Licker is one of a kind, the last of a dying breed. I can't believe I didn't buy this one sooner. #makepastrygreatagain

Great professional recipes. Detailed instructions for home cooks as well. I am a professional pastry cook, I love these recipes. The photography is beautiful. All around solid book at a great price to add to your bookshelf.

So good all

Wow, I bought this book for a friend for her Birthday, I started to peruse throught Licker Land only to discover I had to buy one for myself!!! It's not your run of the mill cookbook, it's Alton Brown, Gastro Travel guide and asian desserts for dummy's wrapped up in one and so much more!!!! I love Chocolate so when I saw the Chocolate & Caramel Passion Cake, I was sold, it will be the first recipe I make. The photography is just beautiful and the step by step instruction makes it so easy to understand. Chef Jason gives you an insight into the ingredients and all the equipment you will need to wow your family and friends with desserts that are anything but ordinary. I was so glad to discover that Asian desserts are more than ice cream and fortune cookies. Thank You Chef Jason, you've opened my mind and palate to a whole new world of YUM!!!

Exceptional book of high end pastry work. Truly innovative flavours and texture. Insightful writing regarding Jason Licker’s path to becoming an outstanding chef

This book rocks! The thoughtfulness of how all the flavors react in you mouth is amazing. While some may think ingredients may be hard to get all that's needed is a little research. I have recommended it to another chef friend.

What a beautiful book. Great as a table topper and beautiful recipes

He is one of my favorite pastry chefs

This book has given me a lot of inspiration and ideas! The pictures are gorgeous!

A good book to learn n to make dessert

Love the book!!!

From the writing to the recipes, the layout and the overall design is what makes this the best cookbook

Not for the home chef. This is a great reference point for the restaurant pastry chef

Amazing book, very creative.

great book!

I just received my cookbook yesterday and all I can say is WOW! The book is beautiful. The pictures are works of art. Each recipe is written in a clear, concise, approachable manner. I haven't made any of the recipes yet but I am excited to. I've been waiting for a cookbook that incorporates Asian flavors in a modern style and it has finally come!

Lickerland is more than just a pastry book, it's a work of art. After meeting Jason at the Culinary Institute and listening to his passion for food, life, and travel I had to get this book. His personality seems eccentric & funny, and I definitely would be honored to be in his kitchen. This weekend I am positively going to incorporate the Licker laws into making a few of his desserts (thank god for Amazon prime so I can get a gram scale :)

Lickerland is an amazing book!!! I absolutely love it!!! Jason Michael Lang's photos capture the beauty, elegance, and yumminess of Chef Jason Licker's desserts. Lickerland is more than just a book of pastries and recipes, it is also part autobiography, instructional tutorial, introduction/explanation of ingredients, and Chef Licker's beliefs, which he calls the "Licker Laws," to help each person when baking. All of the recipes are separated into individual components, each one detailed and written simply; very easy to understand and follow. Every one of Chef Licker's desserts are nuanced in flavors, textures, and temperature elements, a Licker signature. He incorporates Asian flavors like Matcha, Chinese Five Spice, Vietnamese Coffee, Calamansi, Miso, Shiso, and more, into French Style Pastries. Chef Licker is as gifted a story teller as he is a Pastry Chef. With humor and honesty, he takes readers on a journey from his childhood through each phase of his career when he first started as an intern at Union Square Cafe to his years working abroad in Asia and everything in between. And how adventure, tasting new flavors, experimentation, accepting tragedy and never giving up, influenced and inspired him as a person and Pastry Chef. Lickerland is an awe-inspiring, exceptional book and a definite must have for anyone who loves and enjoys baking, eating delicious desserts, and exploring new flavor combinations.

Prepared to be mesmerized. Lickerland is the epitome of food porn compiled into one cookbook that I couldn’t put down. The artwork and recipes will inspire even the most novice of chefs to try Jason’s easy to follow recipes and will encourage readers to discover their own passions. Following Jason’s heartwarming transformation from being just a kid with a hobby to an Iron Chef winner and a James Beard nominated pastry chef is a journey I’d recommend everyone to embark on. Through his challenges and successes, readers can’t help but laugh with him and feel his passion for his craft emanating from cover to cover. This book should be on every foodie’s counter and would make a fantastic gift for the adventurous baker in your life.

Wow! This is an incredible journey. Jason serves as you guide, joining him on his travels throughout Asia, through his amazing recipes, incredible pictures and intriguing stories. The recipes would be comfortable in any professional kitchen, yet are approachable and easy to follow. Which means we can have these wonderful desserts at home, with our friends and family! Inspire the future bakers to jump in the kitchen and watch them come back with much more that Betty Crocker brownies!!! Get this book, it will make the eating of dessert more of a right than a guilty pleasure.

Jason's book is a masterclass in the fusion of Asian & American flavours, resulting in unique & innovative dessert concepts. The step-by-step recipes + pictures make these high-level desserts possible for almost anyone to make, assuming you're literate. Having made a number of Jason's desserts, it's clear these recipes have been made & tested many times over, giving the reader a precise recipe that will not leave question or confusion on executing these beautifully developed, carefully crafted moments of indulgence. BUY this book if you have ANY interest in fusing Asian ingredients & flavors into your dessert repertoire. You will not be disappointed.

All I can say is WOW! The emotional and beautifully written introduction about Jason's life had me devouring this book within minutes. Learning how desserts became more than a food addiction for him, to the mouth watering and artistically depicted illustrations. This book is more than just your typical how-to-bake exquisite desserts cookbook. It truly feeds your soul and you will yearn for more!

An incredible book. The recipes are exotic, sophisticated and professional chef worthy. Nonetheless, Jason does a terrific job of expounding them for the home baker. Page after page of gorgeous photographs and anecdotes from his life entertain, as well as educate. Highly recommend.

Bought this for my wife and she really loves it. She likes to try new things and there are a lot of unique recipes in it. Beautiful book and the desserts are amazing.

This is my new favorite pastry cookbook. I rarely use Asian ingredients in my desserts but, will start incorporating them now. Everything so far has been amazing and great balance of flavors and textures.

The amount of talent that went into this book is mind blowing. Chef Licker, you really out did yourself! The desserts are works of art, the photography is spectacular and I don't want to stop reading and taking in this beautiful dessert bible!! Buy a copy, you won't regret this purchase!

This is a beautiful book from Rock Star Pastry Chef Jason Licker. As a professional it is great to read the dept behind those recipes. I only can recommend this book.

Jason Licker is an amazing chef who really brought his cuisine to life in his book. I'm a chef myself, wanting to learn more about pastry and desserts, and this book will serve as a precious resource.

Lickerland Has Arrived!! This is a must have book. Unlike most cookbooks that end up on a shelf this one is kitchen counter worthy Easy to follow receipes and you can easily find the ingredients. Delicious desserts from first page to last.