Japanese Patisserie: Exploring the beautiful and delicious fusion of East meets West
Product ID: 40793848
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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. 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. Review: Beautiful fusion of East meets West. - 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. Review: Asian inspired Pastries - Exactly what I was looking for. Asian inspired pastries.
| Best Sellers Rank | #396,143 in Books ( See Top 100 in Books ) #316 in Asian Cooking, Food & Wine #25,871 in Reference (Books) |
| Customer Reviews | 4.7 out of 5 stars 664 Reviews |
K**R
Beautiful fusion of East meets West.
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.
K**C
Asian inspired Pastries
Exactly what I was looking for. Asian inspired pastries.
G**R
Delightful picutres and recipes for Japanese / French cross recipes for patisseries
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.
J**D
Nice book
Good book, could have been more comprehensive but it was innovative. I enjoyed some of the recipes and felt inspired by other flavor creations
P**R
There are a number of sizing errors in the recipes
This is a good book for ideas and twists on standard bakery items. I don't normally review a recipe book until I have tested a dozen recipes BUT in the case of this book it is very apparent that the recipes were not "sized" or tested. The obvious illustration of this problem is the sponge base for the Tonka Bean, Chocolate and Rasberry dessert, the one for the Matcha, White Chocolate and Cherry Trench and the Opera Cake. All of these recipes stipulate 5 eggs, 185 grams sugar etc. But they are being used for substantially different sized cakes in the finished product. The Opera Cake specifies that this is for two baking pans, whereas the other two imply a single pan which leads to a very thick sponge for an entremet. Laughably the Tonka Bean recipe states it makes four pillows, but the recipe calls for 1 litre of cream and 1 kilogram of chocolate. I used a third of that amount and had mouse for 8 pillow molds plus enough left over for three extra desserts. The same occurs for the Matcha and Cherry mousse; the recipe has 1.3 litres of cream plus 700 grams of chocolate to fill a mold which is 1 litre (minus the size of the cherry!) It raises the question as to whether the recipes were tested after they were written down or whether the professional recipes were reproduced with no thought about the quantity. There are also other places where the recipes require experience/ knowledge to adjust the description in the book. The flavour combinations and ideas are worth five stars, but the adjustments and changes that are necessary to make the recipes efficient mean the loss of a star.
R**R
Can’t way to try these recipes!
Gorgeous book! Have marked many pages and have ordered supplie on Amazon to make some of these amazing treats!
K**N
Really lovely book!
Wonderful book! And, what a surprise to get a few savory recipes in back! Lovely chicken teriyaki and takoyaki recipes..!
A**R
A great surprise upon owning the cover
Creative, natural flavor and texture pairings. A great surprise upon owning the cover. I highly recommend this book for professionals seeking further inspiration.
K**S
Bases de la pastelería moderna japonesa
Muy bueno, recomendable Muchas técnicas y bases de la pastelería moderna japonesa. Para relación precio calidad muy bueno. Buena opción
A**I
Good product
Good product
P**L
amazing book .... challenging but doable recipes
Bought to make birthday menu for my Japanese partner .... of which Mont Blanc cake was to be the star course .... (after a few attempts) we nailed it ! ! ! The scones also came out amazing . Yet to try other recipes but it's given me more confidence to crack on
C**N
Quando l'Oriente incontra l'Occidente
La difficoltà maggiore è reperire ingredienti orientali e qualche stampo per eseguire le ricette, ma i dolci proposti sono degni di un laboratorio di alta pasticceria. Alcune di queste, sono una chiave per comprendere l'esecuzione di dolci importanti come l'entremet. In ogni caso è un gusto per gli occhi.
R**.
Beatifully photographed artistic pictures
Gave it as a gift and loved the book
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