Book Mochi and other Japanese pastries ⋅ Mango Editions

By turns traditional, refined, poetic, modern and simple, Japanese pastries are enjoying growing success. While mochi are increasingly found on restaurant menus and in shops, daifuku, dorayaki, arpan and other pastries made with black sesame or matcha also have their fans, and are very easy to make. Learn how to make the best Japanese pastries with step-by-step techniques, information on ingredients and utensils, tips, features, product spotlights... For all fans of patisserie and Japan! By Japanese cuisine specialist Laure Kié. Laure Kié, author of Japanese and vegetarian cookbooks, was born in Tokyo to a Japanese mother and a French father. She spent much of her childhood in Japan, but also in Africa and the Middle East. These life experiences gave her a taste for travel and the discovery of culinary cultures. Later, she criss-crossed Asia in search of new flavors and to enrich her culinary knowledge, which she now passes on in her cooking classes and numerous books.