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Stunning recipes for patisserie, desserts and savories with a contemporary Japanese twist. This elegant collection is aimed at the confident home-cook who has an interest in using ingredients such as yuzu, sesame, miso, and matcha.
The concept of fusion in food can be magical—when cuisines and cultures collide, combining flavors, ingredients, and methods from around the world creates new classics, the best of which become staples in our everyday lives. Trends like Japanese Matcha in our lattes, Korean kimchi in our burgers and Thai Sriracha hot sauce on—well everything—prove that our love-in with Asian cuisine is thriving. Tokyo is now considered a food-forward city, currently boasting 15 three Michelin-starred restaurants (compared to France's 10). Over the past 20 years there has been a surge in celebrated French patisserie chefs moving to Japan to open fine patisseries. The art of French patisserie appeals very much to the Japanese culture—both share values of beauty, precision, and care within cooking. This book features 60 recipes, from reinvented classics to stunning Patisserie creations made achievable to the home-cook. The chapters will be broken into Small Cakes & Individual Patisserie, which will include Lemon & Yuzu Éclairs. Sweet Tarts will offer delights such as Miso Butterscotch Tarts and the Large Cakes & Gateaux section offers celebration cakes like a Matcha & Pistachio Opera. In the Desserts section find dinner party classics with Japanese twists such as White Sesame & Adzuki Cheesecake. The Cookies & Confectionery chapter is full of fun treats like Sesame Peanut Butter Cookies and a Green Tea chocolate candy bar. To finish, some mouth-watering savory recipes such as Panko Donuts stuffed with Pork Katsu. A flavor matrix will helpfully map key characteristics of Japanese ingredients.
- Sales Rank: #14161 in Books
- Brand: RYLAND PETERS SMALL
- Published on: 2017-04-04
- Released on: 2017-04-04
- Original language: English
- Dimensions: 9.25" h x .80" w x 7.50" l, .0 pounds
- Binding: Hardcover
- 176 pages
- RYLAND PETERS SMALL
About the Author
James has worked as a chef in Michelin-starred establishments across the world. In London he was Head Pastry Chef at Gary Rhodes’ Michelin starred restaurant and the award-winning Mandarin Oriental Hotel. It is in his current position as Product Development Manager for Marks & Spencer, that James's passion for Japanese culture and ingredients truly developed through research and in-depth visits to Tokyo and Osaka. James was recently a semi-finalist in the BBCs Bake Off: Crème de la Crème.
Most helpful customer reviews
2 of 2 people found the following review helpful.
Beautiful fusion of East meets West.
By Clake9
This is truly a beautiful book with great recipes for the pastry artist. Note however that most of the recipes require some previous training in baking and pastry production, i.e. more for the professional rather than the novice. However a few of the recipes could be made by weekend bakers. Regardless, this is a wonderful book, with beautiful photographs, well written, and a must for fans of Japanese sweets and the fusion of western baking with Japanese ingredients.
2 of 2 people found the following review helpful.
This is a beautiful book with some great ideas
By Jeremiah Levy
This is a beautiful book with some great ideas. If you are looking for upper scale pastries with a Japanese flare this is the perfect book. Very glad I came across it!
3 of 5 people found the following review helpful.
Delightful picutres and recipes for Japanese / French cross recipes for patisseries
By gt surber
Beautiful book full of well written, but difficult recipes for Japanese / French cross recipes for what appear to be wonderful patisseries. The pictures of the patisseries are phenomenal. Some of the recipes give instructions for at least 2 days of work. But hints at making the work a little easier are given.
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