Japanese Patisserie: Exploring the beautiful and delicious fusion of East meets West
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- Type：Epub+TxT+PDF+Mobi
- Create Date：2021-05-01 10:55:01
- Update Date：2025-09-06
- Status：finish
- Author：James Campbell
- ISBN：1849758107
- Environment：PC/Android/iPhone/iPad/Kindle
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Summary
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。
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。
Reviews
Betty Bakes
，
Received this beautiful book as a present。 I found this not a book for beginners， nor easy reading。 For some recipes you need to have knowledge of basic techniques as they are not properly explained， which is especially important when baking。 Not all ingredients are ready available。 But this said the recipes are fun， a challenge， you learn and the result is something to be proud of！
Kendrick
，
I loved the photographs and all the food looked really good。 I was pretty disappointed in the actual recipes however。 The choux pastry dough specifies you to put eggs in the hot batter， which cooks the eggs and creates a pastry that won't raise at all。 This is a pretty crucial and base element to a lot of the other recipes and this was a frustrating tidbit that made me question the rest of the recipes。 I loved the photographs and all the food looked really good。 I was pretty disappointed in the actual recipes however。 The choux pastry dough specifies you to put eggs in the hot batter， which cooks the eggs and creates a pastry that won't raise at all。 This is a pretty crucial and base element to a lot of the other recipes and this was a frustrating tidbit that made me question the rest of the recipes。 。。。more
Tory
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