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Japanese Patisserie: Exploring the beautiful and delicious fusion of East meets West
James Campbell
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Description for Japanese Patisserie: Exploring the beautiful and delicious fusion of East meets West
Hardback. Stunning recipes for patisserie, desserts and savouries 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. Num Pages: 176 pages, 80 col photographs. BIC Classification: 1FPJ; WBN; WBVS. Category: (G) General (US: Trade). Dimension: 235 x 190. Weight in Grams: 741.
Stunning recipes for patisserie, desserts and savouries 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 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 ... Read more
Stunning recipes for patisserie, desserts and savouries 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 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 ... Read more
Product Details
Publisher
Ryland, Peters & Small Ltd
Format
Hardback
Publication date
2017
Condition
New
Number of Pages
176
Place of Publication
London, United Kingdom
ISBN
9781849758109
SKU
V9781849758109
Shipping Time
Usually ships in 5 to 9 working days
Ref
99-5
About James Campbell
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 ... Read more
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