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Kyotofu : Uniquely Delicious Japanese Desserts
by Nicole Bermensolo and Elizabeth Gunnison Dunn


Overview -

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.  Read more...


 
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More About Kyotofu by Nicole Bermensolo; Elizabeth Gunnison Dunn
 
 
 
Overview

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.

 
Details
  • ISBN-13: 9780762453979
  • ISBN-10: 0762453974
  • Publisher: Running Press Book Publishers
  • Publish Date: April 2015
  • Page Count: 176
  • Dimensions: 8.6 x 8.6 x 0.9 inches
  • Shipping Weight: 1.9 pounds


Related Categories

Books > Cooking > Regional & Ethnic - Japanese
Books > Cooking > Courses & Dishes - Desserts

 
Publishers Weekly Reviews

Publishers Weekly® Reviews

  • Reviewed in: Publishers Weekly, page .
  • Review Date: 2015-03-16
  • Reviewer: Staff

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. (Apr.)

 
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