Japanese Patisserie
Exploring the beautiful and delicious fusion of East meets West
(Sprache: Englisch)
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.
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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.
Klappentext zu „Japanese Patisserie “
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.
Autoren-Porträt von 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 to Tokyo and Osaka. James was recently a semi-finalist in the BBCs Bake Off: Crème de la Crème.
Bibliographische Angaben
- Autor: James Campbell
- 2017, 176 Seiten, 80 farbige Abbildungen, Masse: 19,7 x 24,1 cm, Gebunden, Englisch
- Verlag: Ryland Peters & Small
- ISBN-10: 1849758107
- ISBN-13: 9781849758109
- Erscheinungsdatum: 22.03.2017
Sprache:
Englisch
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