• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
Followers 0
ALTAF

Cookbooks by Japanese chefs

8 posts in this topic

Hi,

I'm looking for pastry and baking books by japanease chefs written in english. Got an idea? site...etc

Share this post


Link to post
Share on other sites

Try posting in the Japan forum. Off the top of my head, everything that I know of is written in Japanese.


Baker of "impaired" cakes...

Share this post


Link to post
Share on other sites

Same here,

years ago, I had a set series similar to Thuries, but all written in Japanese,Incredible...the only other chef here in the DC was Mark Randolf that had the "series" and it was reflective of his showcase.

I have always said this, if they come here to our shores in mass, I am cashing out the equity on the house, and taking my wife and son to Brazil to open a sandwich shop. Japanese are a REAL FORCE to contend with, and should not be under estamated! They are not as progressive as the French, nor innovative as we Yanks,but they are masters at replication!

Try downtown Times Square in NY, if I remember they had a Japanese book store with Pro grade, material, when I dated a gal a few years ago from Queens. Good Luck on your quest...

Michael :wink:

Share this post


Link to post
Share on other sites

You could try the Demarle book, Exceptional Excursions with Flexipan. I thumbed thru it at the show and there wre quite a few recipes from Japanese chefs. However, it may not suit your requirements 100%.

Someone here once posted this awesome website www.cakechef.info and you can use altavista's babel fish programme to translate the site into English.

Hidemi Sugino's books (Which are like the Japanese versions of Pierre Herme's books) are must haves, but unfortunately, its in Japanese. You might also want to do a general search for books published by Kodansha International who have put out english cookbooks.

And Dejaq, maybe Brazil might not be a good place for you to move if you wanna avoid Japanese competition....coz they have the largest Japanese population outside of Japan!

Ahaha in Brazils case.....they DID migrate there en masse!

Share this post


Link to post
Share on other sites

The only book I know of is Quick & Easy Small Cakes by Kazuko Kawachi, translated by Yukiko Moriyama (Joie Inc., Tokyo, 1983 - my copy is a 1994 reprint - ISBN #4-915249-67-0).

Amazon lists it as being out-of-print and has no further information.

This presents recipes for individual serving-size cakes. Some are baked individually, such as tartlets, cream puff swans, while others are baked as a larger cake and cut into individual portions, such as a genoise base cut into circles and the molds (biscuit cutters or empty tin cans) filled with mousse before unmolding. They're not the fancy creations of the current crop of Japanese pastry chefs, but rather pretty cakes that a moderately accomplished home baker can replicate, with step-by-step photo instructions.


SuzySushi

"She sells shiso by the seashore."

My eGullet Foodblog: A Tropical Christmas in the Suburbs

Share this post


Link to post
Share on other sites

I know about the site (cake chef), and the translation is not clear enough. i'm very impreesed with the japanese work, they are creative people especialy when they started to use foreign recipes with there local ingredients (example: tiramisu with green tea or green tea cheesecake with black sesame seeds).

I think i should study japanese.

Share this post


Link to post
Share on other sites

Altaf, I was at kinokuniya today looking for another book and I came across Hidemi Sugino's The Dessert Book. Its in English/Japanese and has some cool looking recipes. Didn't know it was dual language. He segregates the recipes by citrus fruit, vegetables (Pumpkin gnocci with something dessert) and other sections. There are not as many recipes as a western book coz they have step by step pictures of how to make the recipes.

Check it out here http://www.amazon.co.jp/exec/obidos/ASIN/4...7020753-0808307

Just go to your nearest Kinokuniya or Japanese bookstore and quote the ISBN number to order it. This is so far the only one I've come across.......but will report more when found.

Hironobu Tsujiguchi has written several good books too about pastries but unfortunately, its all in Japanese. Bought his Wagashi book today.

Hope this helps!

Share this post


Link to post
Share on other sites
Sign in to follow this  
Followers 0

  • Similar Content

    • By Lisa Shock
      The team over at Modernist Cuisine announced today that their next project will be an in-depth exploration of bread. I personally am very excited about this, I had been hoping their next project would be in the baking and pastry realm. Additionally, Francisco Migoya will be head chef and Peter Reinhart will assignments editor for this project which is expected to be a multi-volume affair.
    • By Chris Hennes
      While not a new cookbook by any means, I haven't really had time to dig into this one until now. We've previously discussed the recipes in Jerusalem: A Cookbook, but not much has been said about Plenty. So, here goes...
       
      Chickpea saute with Greek yogurt (p. 211)
       

       
      This was a great way to kick off my time with this book. The flavors were outstanding, particularly the use of the caraway seeds and lemon juice. I used freshly-cooked Rancho Gordo chickpeas, which of course helps! The recipe was not totally trivial, but considering the flavors developed, if you don't count the time to cook the chickpeas it came together very quickly. I highly recommend this dish.
    • By Bickery
      Hey Everyone! I'm kinda new to all this, so excuse any violation of mores.
      Searching google for anything on Mr. Steingarten on the web led me to
      this forum. It appears te me that most of you are food professionals or
      nearly that, while i'm just a 21-yr old student who likes to cook.

      I own both Jeffries books, and i've started putting together a list of
      all the books he sort of recommends in his writing. Thus came an idea
      for this forum, wouldn't it be fun to concoct a list of say 50
      cookbooks from the world over? I everybody, and hopefully mr
      Steingarten along with them, would contribute his or hers favourote
      books, this could be very interesting.

      Due to my limited library on the subject (most cookbooks i've read are
      mom's) i shall begin by contributing my current favourite.

      I shall put it in last place, because i'm sure a lot of you will have
      thing to say on the subject.

      so:

      50. La cucina essentiale - Stefano Cavallini


      I hope a lot of suggestions will follow!

      Yours Truly,

      Rik

      (Host's Note: Thanks to eG member marmish, who has compiled a list of everything mentioned as of the end of July 2009: it can be found here. -CH)
    • By liuzhou
      I'm hearing rumours of a new book from Fuchsia Dunlop, this time on Zhejiang cuisine from the east of China around Hangzhou and Ningbo, south of Shanghai. No date or title - or confirmation yet.
    • By Droo
      I'm making the citron cream recipe in Migoya's Elements of Desserts (p318/9?).
      It says to cook the anglaise to 85 degrees, place on an ice bath then whip the anglaise. I've done that but it doesn't seem to whip (let alone to a medium peak).
       
      This is a new technique I've not tried before so I'm at a loss. Anyone have any ideas?
       
  • Recently Browsing   0 members

    No registered users viewing this page.