Japanese Mochi Dessert. For the Most Discerning Gourmets. 40 Original Recipes – Shumakova Oksana – Eksmo – 2024 – ISBN 978-5-04-203769-6
Japanese Mochi Dessert. For the Most Discerning Gourmets. 40 Original Recipes
19.99 €
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Let's make the most colorful dessert of Asian cuisine - mochi! This is the most delicate, viscous delicacy made from rice flour, which is winning the hearts of gourmets all over the world. In the book, you will find not only recipes for traditional mochi, but also modern variations that will surprise even the most sophisticated connoisseurs.
The author shares the secrets of making the perfect rice dough, and also reveals many ways to give mochi a unique taste and texture. The book presents both classic recipes and original flavor combinations and techniques that allow you to create unique desserts. Bright illustrations and step-by-step instructions will help you master the art of creating this culinary masterpiece.
This book will become an indispensable assistant for anyone who wants to touch Japanese culture through food and fully enjoy one of its most exquisite dishes.
FROM THE EDITOR:
"Dear readers!
Our publishing house carefully approaches each stage of book production.
Unfortunately, there is a typo hidden in this copy. On page 29, the recipe for making the classic dough calls for 190 g of water."
The author shares the secrets of making the perfect rice dough, and also reveals many ways to give mochi a unique taste and texture. The book presents both classic recipes and original flavor combinations and techniques that allow you to create unique desserts. Bright illustrations and step-by-step instructions will help you master the art of creating this culinary masterpiece.
This book will become an indispensable assistant for anyone who wants to touch Japanese culture through food and fully enjoy one of its most exquisite dishes.
FROM THE EDITOR:
"Dear readers!
Our publishing house carefully approaches each stage of book production.
Unfortunately, there is a typo hidden in this copy. On page 29, the recipe for making the classic dough calls for 190 g of water."
See also:
- All books by the publisher
- All books by the author
- All books in the series Culinary. Asian trend














