This newly translated book comes from a Parisian pastry shop, the European outpost of an award-winning Japanese pastry chef who brings Japanese precision to a range of traditional desserts. His range extends beyond the titular gateaux—occasionally adding subtle elements of innovation from his homeland. The book is divided into six chapters, each assigned to a different time of day, making it clear that Mori Yoshida advocates pastry at nearly every opportunity. Breakfast (pains au chocolate) is followed by Hour 11 (tarte à la rhubarbe) and then swiftly by noon (millefeuille noisette). After a brief respite, at Hour 14 one might indulge once again (cheesecake), if only to build up strength to wait until Hour 16 (tarte au citron). From then one must hold out until the less definite Evening (Mont-blanc for the traditionalists). There’s a cool simplicity to most of Yoshida’s presentations, with an occasional playful gesture that might easily be borrowed for any other sort of pastry project you’re making. Many recipes are accompanied by step-by-step line drawing sequences illustrating their assembly. Hardcover. Color photographs throughout. In English.
