Japanese Patisserie

  • Filename: japanese-patisserie.
  • ISBN: 1849758107
  • Release Date: 2017-04-04
  • Number of pages: 176
  • Author: James Campbell
  • Publisher: Ryland Peters & Small



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.

Tanoshii Ke Ki

  • Filename: tanoshii-ke-ki.
  • ISBN: 9789814751445
  • Release Date: 2016-01-15
  • Number of pages: 115
  • Author: Yamashita Masataka
  • Publisher: Marshall Cavendish International Asia Pte Ltd



Noted for his Japanese-inspired French confections showcasing delicate cake bases and intricately-piped fresh cream, Chef Yamashita’s cosy patisserie of the same name draws cake and dessert lovers from near and far to indulge in his irresistible creations. In this third cookbook, Chef Yamashita shares a delightful collection of recipes for his signature sponge, chiffon and mousse cakes, so you can make these creations your own. With an additional section on special cakes that are gluten-free or eggless, everyone can join in the party!

Tanoshii Joy of Making Japanese style Cakes Desserts

  • Filename: tanoshii-joy-of-making-japanese-style-cakes-desserts.
  • ISBN: 9789814561686
  • Release Date: 2014-05-15
  • Number of pages: 145
  • Author: Yamashita Masataka
  • Publisher: Marshall Cavendish International Asia Pte Ltd



About the Book Create a little bit of heaven on earth with this delightful collection of recipes for Japanese-inspired French pastries by renowned pastry chef, Yamashita Masataka. With fully illustrated step-by-step instructions and baking tips. Chef Yamashita shows how ordinary baking equipment and simple ingredients can be used to whip up an array of French-style confections that are not only pretty to look at, but also wonderful to eat. Inspired by his stay in Singapore, chef Yamashita has adapted many of his creations to include local flavours and ingredients, making this collection of recipes truly unique. About the Author Chef Yamashita Masataka was trained in Tsuji Culinary Institute, a well-known and respected culinary institute in Osaka, Japan, then went on to work at various pâtisseries around Japan.Ten years later in 2001, chef Yamashita started his own pâtisserie in Nara, Japan, which quickly became one of the top pâtisseries in Nara. Eight years later, yearning for new challenges and a change of scenery, chef Yamashita moved to Singapore where he took charge of the kitchen at Pâtisserie Glacé, quickly turning it into a haven for delightful cakes and pastries. This is chef Yamashita’s first cookbook.

The Patisseries of Paris

  • Filename: the-patisseries-of-paris.
  • ISBN: 1892145529
  • Release Date: 2008-03
  • Number of pages: 256
  • Author: Jamie Cahill
  • Publisher: New York Review of Books



Cahill has spent three years combing Paris in search of the patisseries, chocolate shops, and tea salons that will satisfy travelers who want to experience French culture bite by bite. Her new guide includes more than 80 profiles of the city's best sweet spots.

Patisserie Pro Facile

  • Filename: patisserie-pro-facile.
  • ISBN: 9781524630645
  • Release Date: 2017-02-15
  • Number of pages: 318
  • Author: Ali Haji
  • Publisher: AuthorHouse



L’idée d'écrire ce livre m’est venue depuis ma première année de mariage quand ma femme commençait a me poser des questions concernant mon domaine qu’est bien-sûr la pâtisserie en me demandant de lui faire apprendre comment préparer des différents gâteaux a chaque fois qu’on est ensemble. et là j’ai commencé à lui écrire des recettes avec des instructions qui sont devenus un manuscrit, qui a était suivit par l’idée de les partager avec les autres, et après 20 ans l’idée a bien trouvé son chemin. The idea of writing this book came to me from my first year of marriage when my wife was beginning to question me about my field that is pastry baking and asked me to teach her how to prepare the homemade cakes whenever we’re together. And there I started writing her recipes with instructions that became a manuscript, which was followed by the idea of sharing with others. And after twenty years, the idea has found its way.

Practical Japanese Cooking

  • Filename: practical-japanese-cooking.
  • ISBN: 0870117629
  • Release Date: 1986
  • Number of pages: 151
  • Author: Shizuo Tsuji
  • Publisher: Kodansha International



Describes traditional Japanese ingredients and cooking techniques, and shares recipes for appetizers, soup, fish, seafood, beef, pork, chicken, eggs, tofu, vegetables, rice, sushi, noodles, and stews

Japanese Sense of Self

  • Filename: japanese-sense-of-self.
  • ISBN: 0521466377
  • Release Date: 1994-03-10
  • Number of pages: 176
  • Author: Nancy R. Rosenberger
  • Publisher: Cambridge University Press



Nancy Rosenberger's book challenges previous simplistic comparisons between Western individualism and non-Western collectivism: the idea, as exemplified by the Japanese, of the self as interactive with society. Through their observations of Japanese life, the authors explain how the Japanese define themselves and communicate with those around them. They discuss what Westerners view as oppositions within the Japanese community and demonstrate how the Japanese reconcile one with the other. The Japanese emerge as complex and multi-faceted, vulnerable to outside influences, but strong enough to determine their own destinies.

Kyotofu

  • Filename: kyotofu.
  • ISBN: 9780762456024
  • Release Date: 2015-04-14
  • Number of pages: 240
  • Author: Nicole Bermensolo
  • Publisher: Running Press



Japanese ingredients have long been known for their distinctive tastes and healthy qualities. From the tang of yuzu to the bite of matcha to creaminess of soy, they present a wide range of delicious flavors. In Kyotofu, award-winning baker, Nicole Bermensolo, presents 75 classic American sweets, like cheesecake, brownies, and muffins, combined with Japanese ingredients to create one-of-a-kind desserts. Try recipes like Green Tea White Chocolate Cupcakes, Black Sesame Caramel Mousse, Kinako Waffles, and Nashi Pear Crumble. Perfect for beginners to Japanese cooking, Kyotofu is divided by Japanese ingredient, includes a glossary of foreign terms, and suggests where to buy less familiar products. Plus, for those who want a healthier dessert, all the recipes can be made completely gluten-free thanks to Nicole's cup-for-cup flour recipe.

Japanese Firms in Contemporary Singapore

  • Filename: japanese-firms-in-contemporary-singapore.
  • ISBN: 9971693844
  • Release Date: 2008
  • Number of pages: 282
  • Author: Hiroshi Shimizu
  • Publisher: NUS Press



This pioneering work discusses the role of Japan in the economic development of Singapore since 1965 by looking at the nature and extent of the value-added activities of Japanese multinational corporations (MNCs) in the manufacturing, construction, and retailing sectors. Japana s economic presence and influence were very strong in Singapore during this period. The city-state was a major recipient of Japanese foreign direct investment in Asia, and was also an important overseas customer for Japanese manufacturing and construction firms. In this book, Hiroshi Shimizu examines the value-added activities of Japanese multinational corporations in Singapore, drawing on case studies of leading companies such as Minebea, Pokka Corporation, Kikkoman, Bridgestone, and Isetan. He uses this information to analyse Japanese foreign direct investment in Singapore as part of an Asian or global strategy, explaining competition and co-operation between Japanese MNCs and local firms, and evaluating various factors that led to a decline of Japan and the rise in the importance of China in Singapore, particularly since the late 1990s."

Tanoshii Joy of Making Japanese style Cakes Desserts

  • Filename: tanoshii-joy-of-making-japanese-style-cakes-desserts.
  • ISBN: 9789814561686
  • Release Date: 2014-05-15
  • Number of pages: 145
  • Author: Yamashita Masataka
  • Publisher: Marshall Cavendish International Asia Pte Ltd



About the Book Create a little bit of heaven on earth with this delightful collection of recipes for Japanese-inspired French pastries by renowned pastry chef, Yamashita Masataka. With fully illustrated step-by-step instructions and baking tips. Chef Yamashita shows how ordinary baking equipment and simple ingredients can be used to whip up an array of French-style confections that are not only pretty to look at, but also wonderful to eat. Inspired by his stay in Singapore, chef Yamashita has adapted many of his creations to include local flavours and ingredients, making this collection of recipes truly unique. About the Author Chef Yamashita Masataka was trained in Tsuji Culinary Institute, a well-known and respected culinary institute in Osaka, Japan, then went on to work at various pâtisseries around Japan.Ten years later in 2001, chef Yamashita started his own pâtisserie in Nara, Japan, which quickly became one of the top pâtisseries in Nara. Eight years later, yearning for new challenges and a change of scenery, chef Yamashita moved to Singapore where he took charge of the kitchen at Pâtisserie Glacé, quickly turning it into a haven for delightful cakes and pastries. This is chef Yamashita’s first cookbook.

Patisserie

  • Filename: patisserie.
  • ISBN: 1909342211
  • Release Date: 2014-05-22
  • Number of pages: 344
  • Author: William Curley
  • Publisher: Jacqui Small LLP



Patisserie aims to reflect award-winning chocolatier, William Curley's passion for taking classic recipes and modernizing them with his own innovations. Creating top-quality patisserie is often seen as something only a trained professional can do, however with patisserie equipment now easily accessible to all, William hopes to unscramble the mystique of haute patisserie creation and get everyone creating masterpieces in their home kitchen.The process of patisserie is broken down into a step-by-step guide complete with expert knowledge from a master pâtissier to produce flawless creations every time. A series of basic recipes will provide a solid foundation in patisserie techniques as well as inspiration for aspiring creative pastry chefs. Classic recipes from Rhum Baba to Tarte Alsacienne are given a modern adaptation with William's unique blend of flavors. William had always had the long-term ambition of bringing patisserie to this country as an accessible, affordable yet uncompromising luxury. His main focus is, of course, to arouse and surprise the taste buds, a pleasure that he hopes he can bring to everyone through the recipes in this book.

The Shape of Space Food Preparation Spaces

  • Filename: the-shape-of-space-food-preparation-spaces.
  • ISBN: 9781461314813
  • Release Date: 2012-12-06
  • Number of pages: 90
  • Author: Crane
  • Publisher: Springer Science & Business Media



This book is intended as a tool for architects, interior designers and other professionals to identify the space requirements for domestic or commercial kitchens and food preparation areas. The size and of kitchens are often determined by external shape factors rather than the internal operating requirements. The various factors of access, servicing and function, combined with the often predetermined size and shape make many food preparation areas unique. The purpose of this book is to identify the principles applying in various situations and to show by example how the same basic functional criteria can be satisfied within a variety of spatial contexts. The book is divided into five chapters dealing with domestic and commercial kitchens, food serveries and foods courts and retail catering. Each chapter identifies the various criteria to be borne in mind when preparing layouts, and provides specimen plans and information that can be applied directly to a wide range of food preparation facilities. In preparing this book we have consciously intended the information to be plagiarized or copied directly, either by photocopying, cutting and pasting, tracing or computer scanning. All the images are drawn to scale and can be used same size or resized as required. Our aim has been to provide information that will enable the designer to identify design parameters and our examples provide possible schematic solutions. In conclusion it should be noted that catering dE!sign is an extensive and highly specialized subject.

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