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 and features 60 recipes, from reinvented classics to stunning patisserie creations made achievable to the home-cook.
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. 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 Éclai
