Japanese Patisserie : Exploring the Beautiful and Delicious Fusion of East Meets West
by James Campbell
Editor: Ryland, Peters & Small Ltd
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Great recipes for pastry, desserts and Japanese twist contemporary dishesThis elegant collection is intended for 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 kitchens and cultures collide, combining flavours, ingredients and methods from all over the world creating new classics, including the best becoming staples in our everyday lives.Trends like Japanese Matcha in our laths, Korean kimchi in our burgers and Thai hot sauce Sriracha sauce on – well everything – prove that our love with Asian cuisine is booming.Tokyo is now considered a pre-city food, currently benefiting from 15 Michelin-starred restaurants (compared to France 10)Over the past 20 years, there has been a celebrated French increase in the pastry shop chefs’ pastry shop in Japan to open fine pastries.The art of French pastry making appeals very well to Japanese culture – both share the values of beauty, precision and care in the kitchen.This book proposes 60 recipes, to reinvent the great classics superb pastry creations possible at home-cookingThe chapters will be broken into Small Cakes And Pastry, which will include Lemon Juice And Yuzu Lightning.Sweet Tartlets will offer treats such as Butterscotch Butterscotch Miso, Pies and Big Cakes And Cakes section offers celebratory cakes such as a Matcha & Pistache OperaIn the Desserts section section find classic Japanese classic dinner twists and turns like White Sesame & Adzuki Cheese CakeCookies & Confectionery Chapter is full of fun treats like sesame, peanut butter biscuits and a Kat Kit Green Tea KitFinally, some salty mouth water, Panko recipes Panko Pork Stuffed Doughnuts stuffed with Katsu PorkA flavor of the matrix will usefully map the main characteristics of Japanese ingredients
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