Author: Keiko IshidaPublisher: Marshall Cavendish International Asia Pte Ltd
ISBN: 9814484334
Category : Cooking
Languages : en
Pages : 199
Book Description
The Art of Wagashi
Author: Kimiko GunjiPublisher:
ISBN: 9780578453828
Category :
Languages : en
Pages : 216
Book Description
Wagashi is commonly translated as "Japanese sweets or confections." Wa denotes all things Japanese, and gashi originates from kashi, or okashi, which refers to all confections. This book, "The Art of Wagashi, Recipes for Japanese Sweets that Delight the Palate and the Eyes," is dedicated to A. D. Moore (1931-2013), Professor Emeritus of the University of Illinois at Urbana-Champaign, who was a mentor and great supporter of Japan House (a cultural teaching center at the University of Illinois). Professor Moore (or Doyle-sensei, as we fondly called him) was a man of versatility with a wealth of knowledge. He was a kind and warm-hearted person, forever curious, who possessed "doshin," a child-like kokoro (kokoro is a Japanese word encompassing multiple meanings including "mind," "heart," and "spirit."). One of the things he shared with so many people was how to make wagashi, which he learned first-hand by visiting a Japanese wagashi shop in Japan many years ago. With his instruction, several of Japan House's students learned the basic techniques and made wagashi for tea classes. Doyle-sensei often discussed writing a wagashi book in English so that people outside of Japan could make authentic wagashi to enjoy with a bowl of tea. Regrettably, his dream did not come true while he was on this earth, but his legacy has been passed down to many generations. Professor Emeritus Kimiko Gunji embarked upon writing this book in honor of Doyle-sensei five years ago, and finally, we feel ready to present this cookbook to all of those who love wagashi. The recipes in this book have been carefully crafted for genuineness. Each recipe has been tested and refined by experienced sweet makers. Other notable features of this book are that all of the ingredients are easily purchased in the United States, and that the final products are authentic in taste and appearance. It is Professor Gunji's greatest hope that all of you who make wagashi according to the recipes in this book will enjoy these treats not only with the palate, but with all senses.
Sutekina Okashi
Author: Keiko IshidaPublisher: Marshall Cavendish International (Asia)
ISBN: 9789814771702
Category : Cooking
Languages : en
Pages : 140
Book Description
-This is popular cooking instructor Keiko Ishida's much anticipated second cookbook for sweets and cakes-Her first cooknook, Okashi: Sweet Treats Made with Love is a favourite among home bakers and continues to be a bestseller-Comprehensive illustrated sections on basic baking ingredients and baking equipment-New recipes for Japanese-style French confections-Recipes for timeless favourites re-created in Keiko's unique style-Includes an exciting section of recipes based on astrological signs
Tanoshii: Joy of Making Japanese-Style Cakes & Desserts (New Edition)
Author: Yamashita MasatakaPublisher: Marshall Cavendish International Asia Pte Ltd
ISBN: 9815009265
Category : Cooking
Languages : en
Pages :
Book Description
Create a little bit of heaven on earth with this delightful collection of recipes for Japanese-inspired French pastries by renowned pastry chef, Yamashita Masataka. With fully illustrated step-by-step instructions and baking tips. Chef Yamashita shows how ordinary baking equipment and simple ingredients can be used to whip up an array of French-style confections that are not only pretty to look at, but also wonderful to eat. Inspired by his stay in Singapore, chef Yamashita has adapted many of his creations to include local flavours and ingredients, making this collection of recipes truly unique. Tanoshii clinched the Best First Cookbook award at the Gourmand World Cookbook Awards 2013 and continues to be a bestseller.
Sweet Treats around the World
Author: Timothy G. RoufsPublisher: Bloomsbury Publishing USA
ISBN: 1610692217
Category : Cooking
Languages : en
Pages : 658
Book Description
From apple pie to baklava, cannoli to gulab jamun, sweet treats have universal appeal in countries around the world. This encyclopedia provides a comprehensive look at global dessert culture. Few things represent a culture as well as food. Because sweets are universal foods, they are the perfect basis for a comparative study of the intersection of history, geography, social class, religion, politics, and other key aspects of life. With that in mind, this encyclopedia surveys nearly 100 countries, examining their characteristic sweet treats from an anthropological perspective. It offers historical context on what sweets are popular where and why and emphasizes the cross-cultural insights those sweets present. The reference opens with an overview of general trends in desserts and sweet treats. Entries organized by country and region describe cultural attributes of local desserts, how and when sweets are enjoyed, and any ingredients that are iconic. Several popular desserts are discussed within each entry including information on their history, their importance, and regional/cultural variations on preparation. An appendix of recipes provides instructions on how to make many of the dishes, whether for school projects or general entertaining.
Japanese Patisserie
Author: James CampbellPublisher: Ryland Peters & Small
ISBN: 1788790065
Category : Cooking
Languages : en
Pages : 323
Book Description
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 Pastry Chef's Companion
Author: Glenn RinskyPublisher: John Wiley & Sons
ISBN: 0470009551
Category : Cooking
Languages : en
Pages : 386
Book Description
With more than 4,800 terms and definitions from around the world plus ten appendices filled with helpful resources, The Pastry Chef's Companion combines the best features of a dictionary and an encyclopedia. In addition to the current terminology of every component of pastry, baking, and confectionary arts, this book provides important information about the origin and historical background of many of the terms. Moreover, it offers coverage of flavor trends, industry practices, key success factors, a resources list, illustrations, and phonetic pronunciations.
A History of Japan
Author: Kenneth HenshallPublisher: Springer
ISBN: 0230346626
Category : History
Languages : en
Pages : 304
Book Description
Japan's impact on the modern world has been enormous. It occupies just one 300th of the planet's land area, yet came to wield one sixth of the world's economic power. Just 150 years ago it was an obscure land of paddy fields and feudal despots. Within 50 years it became a major imperial power – it's so-called 'First Miracle'. After defeat in the Second World War, when Japan came close to annihilation, within 25 years it recovered remarkably to become the world's third biggest economy – it's 'Second Miracle'. It is now not only an economic superpower, but also a technological and cultural superpower. True miracles have no explanation: Japan's 'miracles' do. The nation's success lies in deeply ingrained historical values, such as a pragmatic determination to succeed. The world can learn much from Japan, and its story is told in these pages. Covering the full sweep of Japanese history, from ancient to contemporary, this book explores Japan's enormous impact on the modern world, and how vital it is to examine the past and culture of the country in order to full understand its achievements and responses. Now in its third edition, this book is usefully updated and revised.
The Country Cooking of France
Author: Anne WillanPublisher: Chronicle Books
ISBN: 0811846466
Category : Cooking
Languages : en
Pages : 395
Book Description
Renowned for her cooking school in France and her many bestselling cookbooks, Willan combines years of hands-on experience with extensive research to create a brand-new classic. Sprinkled with more than 250 recipes and 270 enchanting photos, this cookbook is an irresistible celebration of French culinary culture.
Wagashi: Little Bites of Japanese Delights
Author: Yamashita MasatakaPublisher: Marshall Cavendish International Asia Pte Ltd
ISBN: 9814561959
Category : Cooking
Languages : en
Pages : 114
Book Description
Chef Yamashita Masataka was trained in Tsuji Culinary Institute, a well-known and respected culinary institute in Osaka, Japan. He worked at various pâtisseries around Japan for 10 years before starting his own pâtisserie in Nara, which quickly became one of the top pâtisseries there. Eight years later, yearning for new challenges and a change of scenery, chef Yamashita moved to Singapore where he took charge of the kitchen at Pâtisserie Glacé, turning it into a haven for delightful cakes and pastries. Chef Yamashita soon saw an opportunity to revive his pâtisserie from Japan and re-established Flor Pâtisserie at Duxton Hill, Singapore. Today, chef Yamashita no longer runs Flor, but his own Japanese artisan pâtisserie at Tangjong Pagar Plaza, aptly named Chef Yamashita. This is chef Yamashita’s second cookbook. His first cookbook, Tanoshii, clinched the Best First Cookbook award at the Gourmand World Cookbook Awards 2013 and is a bestseller
