PORTO-
FREI

Japanese Patisserie

Exploring the beautiful and delicious fusion of East meets West

von Campbell, James   (Autor)

Stunning recipes for patisserie, desserts and savouries with a contemporary Japanese twist. Thisÿelegant collection is aimed at the confident home-cook who has an interest in using ingredients such as yuzu, sesame, miso and matcha.

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Produktbeschreibung

Stunning recipes for patisserie, desserts and savouries with a contemporary Japanese twist. Thisÿelegant 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 flavours, 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.ÿTokyo is now considered a food-forward city, currently boasting 15 three Michelin-starred restaurants (compared to France's 10).ÿOver 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.ÿThis 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 clairs. 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 Kit Kat. To finish, some mouth-watering savoury recipes such as Panko Doughnuts stuffed with Pork Katsu. A flavour matrix will helpfully map key characteristics of Japanese ingredients. 

Autoreninfo

James has worked as a chef in Michelin-starred establishments across the world. In London he was Head Pastry Chef at Gary Rhodes' Michelin starred restaurant and the award-winning Mandarin Oriental Hotel. It is in his current position as Product Development Manager for Marks & Spencer, that James's passion for Japanese culture and ingredients truly developed through research and in-depth visits to Tokyo and Osaka. James was recently a semi-finalist in the BBCs Bake Off: CrŠme de la CrŠme.  

Mehr vom Verlag:

Ryland Peters

Mehr vom Autor:

Campbell, James

Produktdetails

Medium: Buch
Format: Gebunden
Seiten: 176
Sprache: Englisch
Erschienen: April 2017
Maße: 241 x 197 mm
Gewicht: 737 g
ISBN-10: 1849758107
ISBN-13: 9781849758109

Bestell-Nr.: 17909288 
Libri-Verkaufsrang (LVR):
Libri-Relevanz: 16 (max 9.999)
 

LIBRI: 2526435
LIBRI-EK*: 13.06 € (35.00%)
LIBRI-VK: 21,50 €
Libri-STOCK: 21
* EK = ohne MwSt.

UVP: 2 
Warengruppe: 14540 

KNO: 61921724
KNO-EK*: € (40.00%)
KNO-VK: 21,80 €
KNV-STOCK: 0

P_ABB: 80 colour photographs
KNOABBVERMERK: 176 S. 80 col photographs. 9.25 in
KNOMITARBEITER: Illustration: Kay, Mowie
Einband: Gebunden
Sprache: Englisch

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