Japanese Patisserie

July 1, 2017

Pastry lovers and professionals will swoon over lauded chef Campbell's new collection of upscale desserts. Marrying Japanese flavors with classic French techniques, this book features such aspirational recipes as yuzu meringue pies with sesame tuiles, matcha and pistachio opera, sparkling sake apple crumble, and caramelized sweet miso truffles. There are a handful of savory recipes, including yakitori chicken and panko doughnuts stuffed with pork katsu. Measurements are given both by weight and by volume, and step-by-step photographs illustrate important techniques and also serve as visual inspiration for novices. VERDICT Recommended for advanced bakers who have attempted complex recipes found in titles like William and Suzue Curley's Patisserie and Bo Frieberg's The Professional Pastry Chef.

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