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Japanese Patisserie: Exploring the beautiful and delicious fusion of East meets West Kindle Edition
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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.--This text refers to the hardcover edition.
About the Author
- Publication Date : September 15, 2017
- File Size : 44348 KB
- Word Wise : Enabled
- Publisher : Ryland Peters & Small; Illustrated Edition (September 15, 2017)
- ASIN : B07814GJ22
- Print Length : 176 pages
- X-Ray : Not Enabled
- Text-to-Speech : Enabled
- Screen Reader : Supported
- Enhanced Typesetting : Enabled
- Language: : English
- Lending : Not Enabled
- Best Sellers Rank: #389,458 in Kindle Store (See Top 100 in Kindle Store)
- Customer Reviews:
Top reviews from the United States
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The obvious illustration of this problem is the sponge base for the Tonka Bean, Chocolate and Rasberry dessert, the one for the Matcha, White Chocolate and Cherry Trench and the Opera Cake. All of these recipes stipulate 5 eggs, 185 grams sugar etc. But they are being used for substantially different sized cakes in the finished product. The Opera Cake specifies that this is for two baking pans, whereas the other two imply a single pan which leads to a very thick sponge for an entremet.
Laughably the Tonka Bean recipe states it makes four pillows, but the recipe calls for 1 litre of cream and 1 kilogram of chocolate. I used a third of that amount and had mouse for 8 pillow molds plus enough left over for three extra desserts. The same occurs for the Matcha and Cherry mousse; the recipe has 1.3 litres of cream plus 700 grams of chocolate to fill a mold which is 1 litre (minus the size of the cherry!)
It raises the question as to whether the recipes were tested after they were written down or whether the professional recipes were reproduced with no thought about the quantity.
There are also other places where the recipes require experience/ knowledge to adjust the description in the book.
The flavour combinations and ideas are worth five stars, but the adjustments and changes that are necessary to make the recipes efficient mean the loss of a star.
Top reviews from other countries
It is not a Japanese Patisserie book, but rather a French Patisserie book with Matcha, Yuzu and Sake thrown in every now and then.
The photography is fantastic, but the content is merely traditional European desserts in Silikomart moulds.
If you're looking for a professional Patisserie book, spend a little more money and buy William Curley's "Patisserie". Which, incidentally, has more inspiring Japanese influences thanks to his co-writer, Suzue Curley.
I'm sure James Campbell is a lovely guy, but I feel like I have wasted my money on this item.