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 and features 60 recipes from reinvented
classics to stunning patisserie creations made achievable to the home-cook. 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. 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 made
achievable to the home-cook. The chapters are broken into Small Cakes & Individual Patisserie
which includes Lemon & Yuzu Éclairs. Sweet Tarts offers 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 Kit Kat. To finish some mouth-watering savory
recipes such as Panko Doughnuts stuffed with Pork Katsu. A flavor matrix will helpfully map key
characteristics of Japanese ingredients.
