1 of 1 copy available
Japanese ingredients have long been known for their distinctive tastes and healthy qualities. From the tang of yuzu to the bite of matcha to creaminess of soy, they present a wide range of delicious flavors. In Kyotofu, award-winning baker, Nicole Bermensolo, presents 75 classic American sweets, like cheesecake, brownies, and muffins, combined with Japanese ingredients to create one-of-a-kind desserts. Try recipes like Green Tea White Chocolate Cupcakes, Black Sesame Caramel Mousse, Kinako Waffles, and Nashi Pear Crumble.
Perfect for beginners to Japanese cooking, Kyotofu is divided by Japanese ingredient, includes a glossary of foreign terms, and suggests where to buy less familiar products. Plus, for those who want a healthier dessert, all the recipes can be made completely gluten-free thanks to Nicole's cup-for-cup flour recipe.
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Creators
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Publisher
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Release date
April 14, 2015 -
Formats
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Kindle Book
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OverDrive Read
- ISBN: 9780762456024
- File size: 9252 KB
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EPUB ebook
- ISBN: 9780762456024
- File size: 9251 KB
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Languages
- English
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Reviews
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March 16, 2015
In this beautiful cookbook, Bermensolo, owner of New York’s Kyotofu restaurant and the pastry brand of the same name, aims to introduce readers to her approach to “familiar, Western dessert formats” with a Japanese twist. Arranged by ingredient rather than type of dessert, Bermensolo offers up such classics as chocolate chunk cookies, mont blancs, cheese cake, and chocolate tarts with distinctly Japanese ingredients like sesame, rice, and yuzu. Where the book really shines, however, is when it presents ingredients not usually thought of as being dessert friendly—think tofu and miso—and introduces them into recipes that Western readers all know and love. With helpful advice on where to shop and what to buy, this book offers a cornucopia of recipes to liven up classic Western desserts. Note that Bermensolo barely offers anything as ancient as the city for which the restaurant and book are named; those interested in classic Japanese dessert recipes are better off looking elsewhere. -
April 1, 2015
Bermensolo, who owned the now-closed restaurant for which the book is named, and Dunn (Glazed, Filled, Sugared, and Dipped) here focus on Japanese desserts that are slightly adapted for the North American pantry and palate. Kyotofu opened in the Hell's Kitchen neighborhood of Manhattan in 2006, introducing Bermensolo's unconventional take on Japanese desserts. She explains her approach and the history of these kinds of sweets in her introduction. Recipes are organized by ingredient, not by dessert type, with sections on soy, miso, green tea, sesame, rice, and yuzu. Many of the recipes, such as dark chocolate brownies with miso, ginger mousse, or jasmine milk chocolate sweet tofu, can easily be created by a home cook using ingredients that would be found in a well-stocked pantry. Others, such as black sesame "rare" cheesecake, spring anmitsu, or passion fruit mochi ice cream, require more unusual ingredients, a higher level of skill, or both. VERDICT This beautifully photographed cookbook will be a great addition to cookbook collections in which patrons have an interest in global cooking.--Claire A. Moitra, Rhode Island Sch. of Design, Providence
Copyright 2015 Library Journal, LLC Used with permission.
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