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.
