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Okashi: Sweet treats made with love, by Ishida, Keiko
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Okashi Treats is collection of cakes, cookies and pastries that represent the intricacy of French-style baking, and the delicate simplicity of Japanese flavours. The featured recipes have been refined and given a new edge through the delicate fusion of French-style baking and Japanese flavours and techniques. Replete with a fully illustrated section on essential baking equipment, with step-by-step pictures, concise information on baking techniques and useful tips and headnotes for each recipe, experienced bakers and beginners in baking will be in no lack of inspiration.
- Sales Rank: #189604 in eBooks
- Published on: 2009-09-15
- Released on: 2013-03-29
- Format: Kindle eBook
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.
Most helpful customer reviews
25 of 26 people found the following review helpful.
Waaht? I can't believe I missed this book!!
By Rilakkuma
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!!
12 of 12 people found the following review helpful.
Great flavor combo but sparse baking instructions
By R. Butarbutar
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.
5 of 6 people found the following review helpful.
Great Recipes for Contemporary Japanese Sweets and More!
By Tomoko Lee
Keiko's recipes are easy to follow yet produce great results. Not only does the book contain classic French sweets with a Japanese twist but also offer special recipes for health conscious people, such as recipes without eggs or dairy products. You can even make cookies and cake for your doggies or kitties! The back page has a European - American measurement conversion chart, which is very helpful. Beautiful color pictures for over 70 recipes are fun to look at.
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