Japanese pâtisserie : exploring the beautiful and delicious fusion of East meets West James Campbell ; photography by Mowie Kay.
Material type: TextLondon [England] : Ryland Peters & Small, ©2017Description: 176 pages : color illustrations ; 24 cmSubject(s): LOC classification:- TX 724.5.J3 .C152 2017
Item type | Current library | Call number | Status | Date due | Barcode | |
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Circulation | DLSU-D HS Learning Resource Center Circulation | TX 724.5.J3 .C152 2017 (Browse shelf(Opens below)) | Available | 3SHS2016000280 |
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TX 724.5.I5 .H748 2009 Step-by-step cooking Balinese : | TX 724.5.I5 .W846 2016 Flavors of Indonesia : William Wongso's culinary wonders / | TX 724.5.J3 .B146 2016 Vegetarian sushi secrets : 101 healthy and delicious recipes / | TX 724.5.J3 .C152 2017 Japanese pâtisserie : exploring the beautiful and delicious fusion of East meets West | TX 724.5.J3 .J271 2010 Japanese favourites. | TX 724.5.T5 .P969 2004 The boathouse Thai cookbook | TX 724.5.V5 .N499 2009 Step-by-step cooking Vietnamese : |
Includes index.
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 EÌclairs. 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. --Amazon.com
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