Japanese Patisserie: Exploring the beautiful and delicious fusion of East meets West Kindle Edition

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.

I like the exciting and professional looking pictures and recipes. The author is definitely a very skilled pastry chef. After trying a few recipes, I begin to doubt the accuracy of the given measurements and instructions. I'm a confident home baker, but not a chef, so I may be lacking in some respect. After adjusting the measurements according to a few YouTube videos, the result significantly improved. I hope the author can go through it again to see if everything is correct and really help people who bought the book to recreate these puddings. It is the least he can do to respect the effort people make into making them.

Calling this a Japanese patisserie cookbook is a huge stretch. It’s all french without any actual Japanese baking forms. Author merely uses matcha or yuzu, and suddenly it becomes “Japanese”. Get real and get outta here with your imperialistic mindset. Please learn Japanese baking first and then infuse it with your own style of baking

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

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

Love this book straight forward. Simple layout. Great recipes. It is exactly what I wanted and would recommend it to anyone.

Christmas gift for the little sister but the books look amazing

great book with good recipes

This is an extremely basic patisserie book that is very misleading in its title.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.

Very fresh and innovative pieces of cakes. A lot of new tastes and flavours. Beautiful photos. I recommend.

Bought to make birthday menu for my Japanese partner .... of which Mont Blanc cake was to be the star course .... (after a few attempts) we nailed it ! ! ! The scones also came out amazing . Yet to try other recipes but it's given me more confidence to crack on

I was expecting a book of Japanese patisserie recipes but I got a book of european recipes made with matcha and yuzu. While there is nothing wrong with the book or the recipes that I can see I was very disappointed and I haven't made anything from it.

Fantastic book of chocolate recipes.No all of them are easy to do, as for tools required and experience needed to work properly the chocolate.However, great book.