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Stunning recipes for patisserie, desserts and savouries 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.
This book features 60 recipes, from REINVENTED CLASSICS to stunning PATISSERIE creations made achievable to the home-cook.
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 savoury recipes such as Panko Doughnuts stuffed with Pork Katsu. First published in 2017, this is a new edition.
Stunning recipes for patisserie, desserts and savouries 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.
This book features 60 recipes, from REINVENTED CLASSICS to stunning PATISSERIE creations made achievable to the home-cook.
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 savoury recipes such as Panko Doughnuts stuffed with Pork Katsu. First published in 2017, this is a new edition.
James has worked as a chef in Michelin-starred establishments across the world. In London he was Head Pastry Chef at Gary Rhodes' Michelin-starred restaurant and the award-winning Mandarin Oriental Hotel. Previously Product Development Manager for Marks & Spencer, James's passion for Japanese culture and ingredients truly developed through research and in-depth visits to Tokyo and Osaka. He has since joined Sainsburys. He has appeared on TV in the BBCs Bake Off: Crème de la Crème, reaching the semi-finals.
| Erscheinungsjahr: | 2025 |
|---|---|
| Genre: | Importe, Kochen & Backen |
| Rubrik: | Essen & Trinken |
| Thema: | Länderküchen |
| Medium: | Buch |
| ISBN-13: | 9781788797191 |
| ISBN-10: | 1788797191 |
| Sprache: | Englisch |
| Einband: | Gebunden |
| Autor: | Campbell, James |
| Hersteller: | Ryland Peters |
| Verantwortliche Person für die EU: | Libri GmbH, Europaallee 1, D-36244 Bad Hersfeld, gpsr@libri.de |
| Maße: | 260 x 210 x 24 mm |
| Von/Mit: | James Campbell |
| Erscheinungsdatum: | 14.10.2025 |
| Gewicht: | 1,016 kg |
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