Book tip December 2017: Japanese Patisserie by James Campbell

Japanese Patisserie by James Campbell

Forget about classic French patisserie, this Christmas it’s all about discovering Japanese influences! Asian cuisine has become increasingly popular all over the world, so when I saw this book I just had to give it a read. Each recipe is a mix of East meets West so they are not purely Japanese desserts. Better yet, each recipe looks absolutely stunning but is very achievable for any home-cook and are guaranteed to impress any family or friends over the holidays.

Worried about not being able to find some of the Japanese ingredients? Not only are there loads of Asian stores around Ireland and the UK, most of the ingredients used can be found in any other supermarket as well. Let’s take the recipe for ‘Creme Brûlée Tarts with Fresh Raspberries & White Chocolate Cream’ for example. Apart from sugar, cream, eggs, chocolate and all the other basic ingredients, all you need is matcha tea powder, which you can find in any tea section of your local supermarket. Of course other ingredients like Yuzu juice won’t be there, but like I said before: one trip to your local Asian store will give you all you need! I go once a month to the Asian shop too to stock up on some basics, likes sauces, wonton wrappers and so on.

Japanese Patisserie by James Campbell

Japanese Patisserie by James Campbell, Photography by Mowie Kay

Japanese Patisserie by James Campbell

Japanese Patisserie by James Campbell, Photography by Mowie Kay

About the author

James CampbellJames, originally from the West of Scotland, 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 in Knightsbridge, in charge of a team of 12 pastry chefs.

It is in his current position as a chief dessert developer for M&S, James spreads joy, crème patissière and unexpected fruit combinations among the ­population. It’s at this job as well 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.

Book description

Stunning recipes for patisserie, desserts and savories 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.

The concept of fusion in food can be magical—when cuisines and cultures collide, combining flavors, ingredients, and methods from around the world creates new classics, the best of which become staples in our everyday lives. Trends like Japanese Matcha in our lattes, Korean kimchi in our burgers and Thai Sriracha hot sauce on—well everything—prove that our love-in with Asian cuisine is thriving. Tokyo is now considered a food-forward city, currently boasting 15 three Michelin-starred restaurants (compared to France’s 10). 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 very much to the Japanese culture—both share values of beauty, precision, and care within cooking.

This book features 60 recipes, from reinvented classics to stunning Patisserie creations made achievable to the home-cook. The chapters will be broken into Small Cakes & Individual Patisserie, which will include Lemon & Yuzu Éclairs. Sweet Tarts will offer 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 chocolate candy bar. To finish, some mouth-watering savory recipes such as Panko Donuts stuffed with Pork Katsu. A flavor matrix will helpfully map key characteristics of Japanese ingredients.

Book information

Hardcover: 176 pages
Publisher: Ryland Peters & Small (4 April 2017)
Language: English
ISBN-10: 1849758107
ISBN-13: 978-1849758109
Product Dimensions: 19 x 2 x 23.5 cm


I’m giving away one copy of this fantastic book on my Facebook page. Winner will be announced on the 15th, so it’ll arrive just before Christmas!

Smoked Chocolate Pave with Yuzu Ganache, Miso & Peanut Butter Crunch by James Campbell

Smoked Chocolate Pave with Yuzu Ganache, Miso & Peanut Butter Crunch by James Campbell, Photography By Mowie Kay

Japanese Patisserie by James Campbell

Japanese Patisserie by James Campbell, Photography By Mowie Kay


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  • Reply
    Vicky | The Flourishing Pantry
    December 7, 2017 at 3:02 pm

    Looks stunning! Fingers crossed for the win – have been so fascinated by pastry cheffing since watching Creme de la Creme on the BBC this year!

  • Reply
    nicole orriens
    December 14, 2017 at 1:05 pm

    Wauw wat zien de gerechten er mooi uit zeg!

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