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Japanese Patisserie

Exploring the Beautiful and Delicious Fusion of East Meets West
By James Campbell
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Brief 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. This book features 60 recipes, from reinvented classics to stunning patisserie... Read More
Format: Hardback
$5999
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Stunning recipes for patisserie, desserts and savouries with a CONTEMPORARY JAPANESE TWIST.

Book Hero Magic formatted this description to make it easier to read. While it's new and still learning, it may not be perfect - your feedback is welcome! 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.

This book features 60 recipes, from reinvented classics to stunning patisserie creations made achievable for the home cook.

Over the past 20 years, there has been a surge in celebrated French patisserie chefs moving to Japan to open fine patisseries. The art of French patisserie appeals greatly to the Japanese culture – both share values of beauty, precision, and care within cooking. Japanese Patisserie features 60 recipes made achievable for the home cook.

The chapters are divided into Small Cakes & Individual Patisserie, which includes Lemon & Yuzu Éclairs. Sweet Tarts offers delights such as Miso Butterscotch Tarts, and the Large Cakes & Gateaux section offers celebration cakes like a Matcha & Pistachio Opera.

In the Desserts section, find dinner party classics with Japanese twists such as White Sesame & Adzuki Cheesecake. The Cookies & Confectionery chapter is full of fun treats like Sesame Peanut Butter Cookies and a Green Tea Kit Kat.

To finish, there are some mouth-watering savoury recipes such as Panko Doughnuts stuffed with Pork Katsu.

Book Details

INFORMATION

ISBN: 9781788797191

Publisher: Ryland, Peters & Small Ltd

Format: Hardback

Date Published: 14 October 2025

Country: United Kingdom

Imprint: Ryland, Peters & Small Ltd

Illustration: 80 col photographs

Audience: General / adult

DIMENSIONS

Width: 200.0mm

Height: 254.0mm

Weight: 650g

Pages: 176

Collections

Baking & Cakes Cook Books Cook Books & Recipes Cooking & Food Gifts for adults James Campbell Non-Fiction

About the Author

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. Previously  Product Development Manager for Marks & Spencer, James's passion for Japanese culture and ingredients truly developed through research and in-depth visits to Tokyo and Osaka. He has since joined Sainsburys. He has appeared on TV in the BBCs Bake Off: Crème de la Crème, reaching the semi-finals.

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