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Okashi: Sweet Treats Made With Love Paperback – September 1, 2009

17 customer reviews

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Editorial Reviews

About the Author

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 bakerym 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.

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Product Details

  • Paperback: 184 pages
  • Publisher: Marshall Cavendish International (Asia) Pte Ltd; 1st Edition edition (September 1, 2009)
  • Language: English
  • ISBN-10: 9812617809
  • ISBN-13: 978-9812617804
  • Product Dimensions: 0.8 x 8.2 x 10 inches
  • Shipping Weight: 1.5 pounds
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (17 customer reviews)
  • Amazon Best Sellers Rank: #811,018 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

23 of 24 people found the following review helpful By Rilakkuma on October 13, 2011
Format: Paperback Verified Purchase
Supper happy when I found this little treasure book!! Can't believe that I missed it before!!! The "plain" cover is like a disguise. Inside, there are tons of beautiful recipe, each have a whole page of EACH final product, step-by-step pictures with recipe + lots of useful tips. I'm in love with Japanese pastry & bakery - their cake are normally very light & fluffy (compare to the overly sweet + thick American version). Plus, their cream & custard is subtle & fresh... Yum yum yum!!! I never worry about gaining weight from making & consume Japanese sweet!

This book mostly cover cake section - from basic, favorite to advantage. The book also include lots of tart, tiramisu, muffin, Swiss Rolls..etc. There are lots of sponge cake recipe & the author will tell you how are they difference from other, and which recipe you would use it!! Huge section of Japanese chiffon cake!!! Yum!! I tried the Green tea Chiffon, and it was fantastic! Gone within few hours!! (even though I still need to adjust my oven temperature, which varies for each person).

Btw, it's best to "weight" the ingredients properly - go and invest in a digital scale (cost less than $30). Japanese eggs are much "smaller" than American Jumbo eggs... 5 eggs in Japan would weigh about 180 gram, while 3 American egg would weight over 220 gram already. So figure it out yourself, of what to adjust and what not!

Japanese cook books, although are very beautiful & simple & lots of graphic pictures (more than French bakery books), they are rarely translate to English - so if you ever spot one, GET THEM ASAP! I also recommend "Soy-milk Desserts" - a Japanese cook book. I've made most of the recipes in the book, and they all WORKS!!
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5 of 5 people found the following review helpful By Tomoko Lee on December 13, 2009
Format: Paperback
Keiko's recipes are easy to follow yet produce great results. Not only does the book contain classic French sweets with a Japanese twist but also offer special recipes for health conscious people, such as recipes without eggs or dairy products. You can even make cookies and cake for your doggies or kitties! The back page has a European - American measurement conversion chart, which is very helpful. Beautiful color pictures for over 70 recipes are fun to look at.
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4 of 4 people found the following review helpful By R. Butarbutar on July 30, 2014
Format: Paperback Verified Purchase
Very creative and excitingly unusual flavor combinations. BUT you need to have a good background in classic french pastries to get a good, consistent results from the baking. The author's directions are very sparse, and bakers need to fill the gap with their own knowledge. For example, with the strawberry sponge cake: 1) you need to whip the egg, sugar, and glucose until thick/ribbon stage. when you lift the beater from the bowl, the trails/ribbons should keep their shape. author just said "whip until light and creamy," and frankly "light and creamy" could be at any stage 2) add the melted butter & milk mixture to the sponge mixture AFTER you've incorporated the sponge with flour (which btw you need to do in 4-5 additions. unless you have a partner that can sift the flour to the bowl as you are folding); the flour in the sponge will soak up some of the liquid and prevent the liquid from sinking to the bottom. Also, when adding 1/6 of the sponge to the liquid mixture, don't fold. WHISK VIGOROUSLY. This will ensure that the liquid is fluffed up evenly. then you can fold it in carefully back to the main sponge. Anyways, great book nevertheless, but just be sure don't rely on it for techniques. I always cross check the techniques with Alice Medrich's cookbooks.
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2 of 2 people found the following review helpful By mw on November 28, 2011
Format: Paperback
Like many other people, I have so many cookbooks on my shelf. This is one cookbook that has actually been used many times and so far, all the recipes have worked wonderfully! It is very well-written, explained concisely and is well-suited for beginners and advanced bakers alike.

Highly recommended!!!! I even thought of writing Keiko and telling her how much confidence her cookbook has given me in making my own cookies and baking my own cakes. :)
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2 of 2 people found the following review helpful By Doris on October 13, 2013
Format: Paperback
The best book for chiffon cakes. My vanilla and green tea chiffon cakes turned out beautifully, thanks Ishida.
For those who liked the lightness of Japanese cakes and patisserie, then this book is most useful. However, the ingredients are for smaller pans, so if you have those 9 inch tins or big trays, then this book does not show the quantity to use. So I adapted and used smaller tins. The sugar qty is also lesser than most baking books which is good so the cake is not too sweet. Follow her recipes and steps carefully and you will have a great cake.
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3 of 4 people found the following review helpful By FoodCrafters on January 19, 2013
Format: Paperback
This book is incredible!

Although you might not think that japanese are also amazing at deserts, you're just wrong, and this book will prove it to you! I'd rate it 6 stars if I could!

Just like other reviewers said, this is an amazing and detailed compendium of deserts, from biscuits, to cakes, to sponge cakes, for birthdays etc. It's clear the author has been trained as a professional baker, and some recipes are challenging, nevertheless most of them are quite accessible and easily doable at home. It's great how recipes build upon previous ones (first, the basic pastries, crusts, etc. are done, then reused in more complex recipes later on). It's definitely one of the most exciting deserts book I've seen, and considering each recipe has a photo to it makes you want to try them all. Especially, the japanese touch and flavor (green tea & black sesame, etc.) tops it all!!

I'm currently eating the green tea tiramisu, and it's incredibly smooth - the best tiramisu I've ever had (maybe less sugar would have been good too). I'm certainly not a experienced home cook (I've even never made a regular tiramisu), but certainly an experienced eater and can vouch this book won't disappoint you.

Oh, and if you don't know what to prepare for your next date to impress her/him, look no further - this is it!
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