PDF Ebook Japanese Patisserie: Exploring the beautiful and delicious fusion of East meets West
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Japanese Patisserie: Exploring the beautiful and delicious fusion of East meets West
PDF Ebook Japanese Patisserie: Exploring the beautiful and delicious fusion of East meets West
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Book Description
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.
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About the Author
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. It is in his current position as Product Development Manager for Marks & Spencer, that James's passion for Japanese culture and ingredients truly developed through research and in-depth visits to Tokyo and Osaka. James was recently a semi-finalist in the BBCs Bake Off: Crème de la Crème.
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Product details
Hardcover: 176 pages
Publisher: Ryland Peters & Small (April 4, 2017)
Language: English
ISBN-10: 1849758107
ISBN-13: 978-1849758109
Product Dimensions:
7.5 x 0.8 x 9.2 inches
Shipping Weight: 1.6 pounds (View shipping rates and policies)
Average Customer Review:
4.6 out of 5 stars
29 customer reviews
Amazon Best Sellers Rank:
#53,896 in Books (See Top 100 in Books)
This is a good book for ideas and twists on standard bakery items. I don't normally review a recipe book until I have tested a dozen recipes BUT in the case of this book it is very apparent that the recipes were not "sized" or tested.The obvious illustration of this problem is the sponge base for the Tonka Bean, Chocolate and Rasberry dessert, the one for the Matcha, White Chocolate and Cherry Trench and the Opera Cake. All of these recipes stipulate 5 eggs, 185 grams sugar etc. But they are being used for substantially different sized cakes in the finished product. The Opera Cake specifies that this is for two baking pans, whereas the other two imply a single pan which leads to a very thick sponge for an entremet. Laughably the Tonka Bean recipe states it makes four pillows, but the recipe calls for 1 litre of cream and 1 kilogram of chocolate. I used a third of that amount and had mouse for 8 pillow molds plus enough left over for three extra desserts. The same occurs for the Matcha and Cherry mousse; the recipe has 1.3 litres of cream plus 700 grams of chocolate to fill a mold which is 1 litre (minus the size of the cherry!)It raises the question as to whether the recipes were tested after they were written down or whether the professional recipes were reproduced with no thought about the quantity.There are also other places where the recipes require experience/ knowledge to adjust the description in the book.The flavour combinations and ideas are worth five stars, but the adjustments and changes that are necessary to make the recipes efficient mean the loss of a star.
I like the exciting and professional looking pictures and recipes. The author is definitely a very skilled pastry chef. After trying a few recipes, I begin to doubt the accuracy of the given measurements and instructions. I'm a confident home baker, but not a chef, so I may be lacking in some respect. After adjusting the measurements according to a few YouTube videos, the result significantly improved. I hope the author can go through it again to see if everything is correct and really help people who bought the book to recreate these puddings. It is the least he can do to respect the effort people make into making them.
This is truly a beautiful book with great recipes for the pastry artist. Note however that most of the recipes require some previous training in baking and pastry production, i.e. more for the professional rather than the novice. However a few of the recipes could be made by weekend bakers. Regardless, this is a wonderful book, with beautiful photographs, well written, and a must for fans of Japanese sweets and the fusion of western baking with Japanese ingredients.
Love this book straight forward. Simple layout. Great recipes. It is exactly what I wanted and would recommend it to anyone.
Me encanto
Love it
Great book and great service
Creative, natural flavor and texture pairings. A great surprise upon owning the cover. I highly recommend this book for professionals seeking further inspiration.
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