Synopses & Reviews
When baker Nicole Bermensolo opened Kyotofu Bakery in 2006, she had no idea that her one-of-a-kind Japanese American desserts, mixing traditional Japanese ingredientslike soy, miso, and yuzuwith American sweets, would become so popular, earning New York Magazines best cupcake of NYC” year after year.
Now, in Kyotofu, Nicole presents seventy-five of her unique desserts, ranging from traditional Japanese treats like Nama Chocolates to exciting, modern interpretations, like Miso Brownies and Matcha Green Tea Muffins. Each chapter focuses on one ingredient and discusses how each dessert is made, its traditional role in Japanese cuisine, and their health benefits. Plus, for those new to Japanese cooking, there is a glossary of terms, instructions on how to stock a proper Japanese pantry, and guidance for where to buy specialized ingredients.
Synopsis
Learn how to craft unique and delicious Japanese inspired desserts in this cookbook filled with 75 decadent recipes. 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.
Synopsis
Kyotofu Japanese Deserts introduces readers to the unique mix of healthy Japanese ingredients and American desserts that were pioneered by baker Nicole Bermensolo at her award-winning, New York bakery, Kyotofu. This book presents seventy-five delicious recipes of both traditional Japanese deserts, like Nama Chocolates, and exciting modern interpretations, like Miso Brownies or Matcha Green Tea Muffins. Each chapter focuses on an ingredientlike miso, soy, kinako, and yuzuand, along with the recipes, discusses how it is made, its traditional role in Japanese cuisine, and its health benefits.
Synopsis
Seventy-Five Classic American Desserts with a Modern Japanese Twist
Synopsis
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 Nicoles cup-for-cup flour recipe.
About the Author
In 2006, Nicole Bermensolo founded Kyotofu Bakery, one of the most popular bakeries in New York City. It specialized in one-of-a-kind, modern Japanese desserts. As the business grew, Nicole shut down the bakery to focus exclusively on her wholesale operation. She now runs Kyotofu and Hana Kitchens, selling her product across the country through Whole Foods, Thomas Keller, Williams and Sonoma, and Dean and DeLuca. Before Kyotofu, Nicole studied the art of tofu making at Kyotofu-Fujino, a fourth-generation Kyoto tofu company, and was employed with J.P. Morgan Chase and Co. for four years. Nicole graduated magna cum laude from Georgetown University.