A beautifully photographed and designed cookbook and guide to the
cultural phenomenon that is boba, or bubble tea--featuring recipes and
reflections from The Boba Guys tea shops.
Andrew Chau and Bin Chen realized in 2011 that boba--the milk teas and
fruit juices laced with chewy tapioca balls from Taiwan that were
exploding in popularity in the States--was still made from powders and
mixes. No one in the U.S. was making boba with the careful attention it
deserved, or using responsible, high-quality ingredients and global,
artisanal inspiration. So they founded The Boba Guys: a chic, modern
boba tea shop that has now grown to include fourteen locations across
the country, bringing bubble tea to the forefront of modern drinks and
bridging cultures along the way.
Now, with The Boba Book, the Boba Guys will show fans and novices
alike how they can make their (new) favorite drink at home through clear
step-by-step guides. Here are the recipes that people line up for--from
the classics like Hong Kong Milk Tea, to signatures like the Strawberry
Matcha Latte and the coffee-laced Dirty Horchata. For the Boba Guys,
boba is Taiwanese, it's Japanese, it's Mexican, it's all that and
more--which means it's all-American.
