Japanese Patisserie: Exploring the beautiful and delicious fusion of East meets West Hardcover – April 4, 2017

This is truly a beautiful book with great recipes for the pastry artist. Note however that most of the recipes require some previous training in baking and pastry production, i.e. more for the professional rather than the novice. However a few of the recipes could be made by weekend bakers. Regardless, this is a wonderful book, with beautiful photographs, well written, and a must for fans of Japanese sweets and the fusion of western baking with Japanese ingredients.

Beautiful book full of well written, but difficult recipes for Japanese / French cross recipes for what appear to be wonderful patisseries. The pictures of the patisseries are phenomenal. Some of the recipes give instructions for at least 2 days of work. But hints at making the work a little easier are given.

Good book, could have been more comprehensive but it was innovative. I enjoyed some of the recipes and felt inspired by other flavor creations

Best book I've bought in YEARS. I'm a classically trained pastry chef and this book is absolutely amazing. You definitely need prior pastry experience to follow it but it shows many techniques I had forgotten and did not learn in school such as a sponge made in the polystyrene cup. Love love love it!!

This is a good book for ideas and twists on standard bakery items. I don't normally review a recipe book until I have tested a dozen recipes BUT in the case of this book it is very apparent that the recipes were not "sized" or tested.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.

Wonderful book! And, what a surprise to get a few savory recipes in back! Lovely chicken teriyaki and takoyaki recipes..!

Gorgeous book! Have marked many pages and have ordered supplie on Amazon to make some of these amazing treats!

Creative, natural flavor and texture pairings. A great surprise upon owning the cover. I highly recommend this book for professionals seeking further inspiration.