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.

Kitchen Rhythm A Year in a Parisian P tisserie

  • Filename: kitchen-rhythm-a-year-in-a-parisian-p-tisserie.
  • ISBN: 9781448181636
  • Release Date: 2013-03-04
  • Number of pages: 15
  • Author: Frances Leech
  • Publisher: Random House

At 5.37 a.m. my alarm goes off for the first time. By 6.09 a.m. I will be waiting on the metro platform. By 6.27 a.m. I pull open the swing door and duck under the pink curtain of the pâtisserie. I am probably last. In our tiny bakery on the other side of Paris, our cakes are made in the early morning, to preserve that freshness and crunch. Following in the footsteps of Rachel Khoo, Frances Leech has been lured to the city of love by puff pastry. For the past year she has worked in a small little French-Japanese pâtisserie where margins are small and the pressure is on. On any given day this small bakery uses 100 passionfruit and coconut mousses, 18 kg of chestnut and rum paste for Mont-Blanc tarts alone. Frances trains alongside her Japanese colleagues perfecting meringues, passionfruit mousse, millefeuille and sticky caramel as well as a working knowledge of idiomatic Japanese. She feels incompetent, clumsy, tall and gets burned a lot. But her colleagues are patient and kind and she learns to love the art of pastry, despite the early mornings.


  • 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.


  • 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 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.

Advanced Bread and Pastry

  • Filename: advanced-bread-and-pastry.
  • ISBN: 9781133714903
  • Release Date: 2012-07-24
  • Number of pages: 1056
  • Author: Michel Suas
  • Publisher: Cengage Learning

Advanced Bread & Pastry has a unique approach to providing advanced level concepts, techniques and formulas to those aspiring to be professional bakers and professional pastry chefs. Exquisite photographs are throughout to further inspire learners and professionals of the unlimited potential of the craft. Advanced Bread and Pastry provides in depth information and troubleshooting strategies for addressing the complex techniques of the advanced level of bread and pastry arts. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

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.

Patisserie at Home

  • Filename: patisserie-at-home.
  • ISBN: 0062445316
  • Release Date: 2016-11-08
  • Number of pages: 288
  • Author: Melanie Dupuis
  • Publisher: Harper Design

The ultimate French pastry and dessert cookbook, featuring 100 sumptuous, easy-to-master recipes, stunning full-color illustrations, and a breathtaking design that helps home cooks create the perfect dessert. In this essential baking bible, patissiere Melanie Dupuis and molecular gastronomist Anne Cazor demystify the art of French baking for home cooks, giving them the tools, instructions, and recipes to create the most delicious and elaborate desserts. Patisserie at Home begins with the fundamental base recipes for pastry dough (broken, puff, brioche, and more) and fillings (creams, custards, ganache, butters, mousses), techniques for mastering chocolate, and the art of transforming sugar. Then come the recipes—dozens of the most famous French pastries and desserts, from meringues to Madeleines, croissants to Chantilly cream, brioche to biscuits, as well as cakes, cookies, creams, and tarts. The authors provide a technical breakdown and unique graphic for each recipe, explaining the science of the composition and the technique, along with step-by-step photos and a large full-page image of the final dish. Indulge you sweet tooth, impress guests, and wow your family—with Patisserie at Home, anyone can enjoy an irresistible taste of France!

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

From the Source France

  • Filename: from-the-source-france.
  • ISBN: 9781787010901
  • Release Date: 2017-08-01
  • Number of pages:
  • Author: Lonely Planet Food
  • Publisher: Lonely Planet

Lonely Planet presents France's most authentic dishes, direct from the kitchens where they were perfected. From street-food vendors to Michelin-starred chefs, France's best local cooks share their passion for food and their region's classic recipes - from impossibly light cheese souffles and rustic coq au vin to delectable macarons. Recipes include: Escargots Boeuf bourgignon Moules marinières Mousse de chevre frais Chicken stuffed with fois gras Cassoulet Tarte tatin Gougères Nougat de tours Pears in red wine Cremet d'Anjou And many more! Also check out: From the Source - Spain From the Source - Italy From the Source - Thailand From the Source - Mexico About Lonely Planet: Started in 1973, Lonely Planet has become the world's leading travel guide publisher with guidebooks to every destination on the planet, as well as an award-winning website, a suite of mobile and digital travel products, and a dedicated traveller community. Lonely Planet's mission is to enable curious travellers to experience the world and to truly get to the heart of the places they find themselves in. TripAdvisor Travelers' Choice Awards 2012, 2013, 2014, and 2015 winner in Favorite Travel Guide category 'Lonely Planet guides are, quite simply, like no other.' - New York Times 'Lonely Planet. It's on everyone's bookshelves; it's in every traveller's hands. It's on mobile phones. It's on the Internet. It's everywhere, and it's telling entire generations of people how to travel the world.' - Fairfax Media (Australia)


  • Filename: okashi.
  • ISBN: 9812617809
  • Release Date: 2009
  • Number of pages: 196
  • Author: Keiko Ishida
  • Publisher: Marshall Cavendish International

Collection of cakes, cookies and pastries that represent the intricacy of French-style baking, and the delicate simplicity of Japanese flavours A collection of newly created recipes for sweet treats with a Japanese touch. Includes recipes for the health conscious and those with special dietary restrictions. Includes an informative section on things to do before starting to bake, with an illustrated section on baking equipment and baking ingredients. Features a comprehensive chapter of basic recipes with step-by-step photographs and clear instructions. The science, techniques and know-how to successful baking are included in side bars for those who want to understand the nakong process more intimately. Comes with special bonus recipes for pets. Okashi Treats is collection of cakes, cookies and pastries that represent the intricacy of French-style baking, and the delicate simplicity of Japanese flavours. The featured recipes have been refined and given a new edge through the delicate fusion of French-style baking and Japanese flavours and techniques. Replete with a fully illustrated section on essential baking equipment, with step-by-step pictures, concise information on baking techniques and useful tips and headnotes for each recipe, experienced bakers and beginners in baking will be in no lack of inspiration. Keiko Ishida was born and raised in Tokyo, Japan, where she learnt the basics of Japanese cooking from her mother. She studied traditional Japanese cooking for 5 years at a cooking school in Sendai, Japan, then went on to pursue her other passion, pastry, in France. After her overseas sojourn, Keiko set up her own bakery, Atelier K, in Tokyo. Today, Keiko lives in Singapore with her husband and conducts classes on Japanese cooking and baking. She enjoys making sweet confections using Japanese ingredients.

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.

Land of Fish and Rice Recipes from the Culinary Heart of China

  • Filename: land-of-fish-and-rice-recipes-from-the-culinary-heart-of-china.
  • ISBN: 9780393254396
  • Release Date: 2016-10-18
  • Number of pages: 416
  • Author: Fuchsia Dunlop
  • Publisher: W. W. Norton & Company

“Fuchsia Dunlop . . . has done more to explain real Chinese cooking to non-Chinese cooks than anyone.” —Julia Moskin, New York Times The lower Yangtze region, or Jiangnan, with its modern capital Shanghai, has been known since ancient times as a “land of fish and rice.” For centuries, local cooks have harvested the bounty of its lakes, rivers, fields, and mountains to create a cuisine renowned for its delicacy and beauty. In Land of Fish and Rice, Fuchsia Dunlop draws on years of study and exploration to present the recipes, techniques, and ingredients of the Jiangnan kitchen. You will be inspired to try classic dishes such as Beggar’s Chicken and sumptuous Dongpo Pork, as well as fresh, simple recipes such as Clear-Steamed Sea Bass and Fresh Soybeans with Pickled Greens. Evocatively written and featuring stunning recipe photography, this is an important new work celebrating one of China’s most fascinating culinary regions.

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