Veteran bakers will be rewarded. -Publishers Weekly \nKnown for giving French classics a Japanese twist. -Condé Nast Traveller \n \nStep into the world of Gâteaux, a celebration of Japanese refinement and French pastry. Sweet creations extend beyond the titular gateaux, occasionally adding subtle elements of innovation from Mori Yoshida's homeland. \n \nEncouraging the enjoyment of pastries at nearly every opportunity, Gâteaux presents recipes for different times of the day, from breakfast pains au chocolat to the indulgent Mont-blanc in the evening. Step-by-step line drawing sequences accompany many recipes to provide clear guidance for assembly. \n \n Originating from a Parisian pastry shop, the European outpost of an award-winning Japanese pastry chef, Gâteaux features timeless favorites like vanilla flan and chocolate éclairs and revisits classics inspired by the land of the rising sun, such as Paris-Brest with black sesame and Japanese fraisier. \nVeteran bakers will be rewarded. -Publishers Weekly \n \nA master class in patisserie for fledgling pastry chefs, as well as an aspirational guide to the subject for ambitious home bakers. --Library Journal?, STARRED Review \n \n Known for giving French classics a Japanese twist. -Condé Nast Traveller \n \n Step into the world of Gâteaux, a celebration of Japanese refinement and French pastry. Sweet creations extend beyond the titular gateaux, occasionally adding subtle elements of innovation from Mori Yoshida's homeland. \n \nEncouraging the enjoyment of pastries at nearly every opportunity, Gâteaux presents recipes for different times of the day, from breakfast pains au chocolat to the indulgent Mont-blanc in the evening. Step-by-step line drawing sequences accompany many recipes to provide clear guidance for assembly. \n \n Originating from a Parisian pastry shop, the European outpost of an award-winning Japanese pastry chef, Gâteaux features timeless favorites like vanilla flan and chocolate éclairs and revisits classics inspired by the land of the rising sun, such as Paris-Brest with black sesame and Japanese fraisier.\n