PDF Ebook Okashi: Sweet Treats Made With Love, by Keiko Ishida
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Okashi: Sweet Treats Made With Love, by Keiko Ishida
PDF Ebook Okashi: Sweet Treats Made With Love, by Keiko Ishida
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About the Author
Keiko Ishida was born and raised in Tokyo, Japan where she learnt the basics of Japanese cooking from her mother. She studied traditional Japanese cooking for 5 years at a cooking school in Sendai, Japan, then went on to pursue her other passion, pastry, in France. After her overseas sojourn, Keiko set up her own bakerym Atelier K, in Tokyo. Today, Keiko lives in Singapore with her husband and conducts classes on Japanese cooking and baking. She enjoys making sweet confections using Japanese ingredients.
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Product details
Paperback: 184 pages
Publisher: Marshall Cavendish International (Asia) Pte Ltd; 1 edition (September 1, 2009)
Language: English
ISBN-10: 9812617809
ISBN-13: 978-9812617804
Product Dimensions:
8.2 x 0.5 x 10 inches
Shipping Weight: 1.5 pounds (View shipping rates and policies)
Average Customer Review:
3.9 out of 5 stars
19 customer reviews
Amazon Best Sellers Rank:
#430,493 in Books (See Top 100 in Books)
Very creative and excitingly unusual flavor combinations. BUT you need to have a good background in classic french pastries to get a good, consistent results from the baking. The author's directions are very sparse, and bakers need to fill the gap with their own knowledge. For example, with the strawberry sponge cake: 1) you need to whip the egg, sugar, and glucose until thick/ribbon stage. when you lift the beater from the bowl, the trails/ribbons should keep their shape. author just said "whip until light and creamy," and frankly "light and creamy" could be at any stage 2) add the melted butter & milk mixture to the sponge mixture AFTER you've incorporated the sponge with flour (which btw you need to do in 4-5 additions. unless you have a partner that can sift the flour to the bowl as you are folding); the flour in the sponge will soak up some of the liquid and prevent the liquid from sinking to the bottom. Also, when adding 1/6 of the sponge to the liquid mixture, don't fold. WHISK VIGOROUSLY. This will ensure that the liquid is fluffed up evenly. then you can fold it in carefully back to the main sponge. Anyways, great book nevertheless, but just be sure don't rely on it for techniques. I always cross check the techniques with Alice Medrich's cookbooks.
Supper happy when I found this little treasure book!! Can't believe that I missed it before!!! The "plain" cover is like a disguise. Inside, there are tons of beautiful recipe, each have a whole page of EACH final product, step-by-step pictures with recipe + lots of useful tips. I'm in love with Japanese pastry & bakery - their cake are normally very light & fluffy (compare to the overly sweet + thick American version). Plus, their cream & custard is subtle & fresh... Yum yum yum!!! I never worry about gaining weight from making & consume Japanese sweet!This book mostly cover cake section - from basic, favorite to advantage. The book also include lots of tart, tiramisu, muffin, Swiss Rolls..etc. There are lots of sponge cake recipe & the author will tell you how are they difference from other, and which recipe you would use it!! Huge section of Japanese chiffon cake!!! Yum!! I tried the Green tea Chiffon, and it was fantastic! Gone within few hours!! (even though I still need to adjust my oven temperature, which varies for each person).Btw, it's best to "weight" the ingredients properly - go and invest in a digital scale (cost less than $30). Japanese eggs are much "smaller" than American Jumbo eggs... 5 eggs in Japan would weigh about 180 gram, while 3 American egg would weight over 220 gram already. So figure it out yourself, of what to adjust and what not!Japanese cook books, although are very beautiful & simple & lots of graphic pictures (more than French bakery books), they are rarely translate to English - so if you ever spot one, GET THEM ASAP! I also recommend "Soy-milk Desserts" - a Japanese cook book. I've made most of the recipes in the book, and they all WORKS!! *eye rolling* (Normally, I'm lucky if 3-5 recipes work per book), but heck, most recipe in that book work perfectly!!! Another reason for me to trust Japanese book, over any French & American books (which I have hundreds of them *sigh*).Another very good Japanese book is "Chilled Dessert," which is supper yummy & delicious as well!!
The book is full of well taken pictures and the recipes are small which I like. I've tried two recopies so far and they were actually pretty good. All measurements are in metric just so you know.
Besides this book being thick, I love all the different pastry. This is one of my favorite books. Love they have the different measurement from kg to lbs and more. Definitely recommend this book.
I love this book! the sweets I've made out of it so far like the French style strawberry cake is to die for !
I love this book, very clear instruction, simple yet delicious, hope to see Keiko Ishida's other books.
What a wonderful book. I have been baking since the last 28 years now and I still feel this is a must have baking book.
I purchased Okashi last year, and since then, it has become a favorite. If you look beyond the plain cover, you will find a variety of truly clean, elegant, and lovely desserts.Since these are Japanese desserts, the flavors, such as red bean, may not appeal to everyone. If you have an open mind, or are already a fan of Japanese sweets, there is much to love about this book. The recipes are delicious and light, missing the "heavy" feeling that many American desserts have.I highly recommend the vanilla cheesecake, banana caramel swiss roll, and the soy bean chiffon cake. Heavenly.I only wish the author would release a sequel.
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