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Okashi Treats is a collection of cakes, cookies and pastries that represent the intricacy of French-style baking, and the delicate simplicity of Japanese flavours. The featured recipes have been refined and given a new edge through the delicate fusion of French-style baking and Japanese flavours and techniques. Replete with a wholly illustrated section on necessary baking equipment, with step-by-step pictures, concise selective information on baking proficiencies and utile tips and headnotes for each recipe, experienced bakers and beginners in baking will be in no lack of inspiration.

Most helpful client reviews

5 of 5 people found the following review helpful.
Waaht? I can't believe I missed this book!!
By Rilakkuma
Supper happy when I found this little treasure book!! Can't believe that I missed it before!!! The "plain" cover is like a disguise. Inside, there are tons of finelooking recipe, each have a whole page of EACH final product, step-by-step pictures with recipe + lots of utile tips. I'm in love with Japanese pastry & bakery - their cake are normally very light & fluffy (compare to the overly sweet + thick American version). Plus, their cream & custard is subtle & fresh... Yum yum yum!!! I never worry with regards to profiting weight from making & consume Japanese sweet!

This book for the most part cover cake division - from basic, favored to advantage. The book also include a large total of tart, tiramisu, muffin, Swiss Rolls..etc. There are a large total of sponge cake recipe & the author will tell you how are they divergence from other, and which recipe you would use it!! Huge division of Japanese chiffon cake!!! Yum!! I tried the Green tea Chiffon, and it was fantastic! Gone within few hours!! (even altho I still need to adjust my oven temperature, which varies for each person).

Btw, it's best to "weight" the ingredients in the right manner - go and invest in a digital scale (cost less than $30). Japanese eggs are much "smaller" than American Jumbo eggs... 5 eggs in Japan would weigh with regards to 180 gram, while 3 American egg would weight over 220 gram already. So figure it out yourself, of what to adjust and what not!

Japanese cook books, though are very beauteous & simple & lots of graphic pictures (more than French bakery books), they are seldom translate to English - so if you ever spot one, GET THEM ASAP! I likewise commend "Soy-milk Desserts" - a Japanese cook book. I've made most of the recipes in the book, and they all WORKS!! *eye rolling* (Normally, I'm lucky if 3-5 recipes work per book), but heck, most recipe in that book work perfectly!!! Another reason for me to trust Japanese book, over any French & American books (which I have hundreds of them *sigh*).

Another very good Japanese book is "Chilled Dessert," which is supper yummy & delicious as well!!

1 of 1 people found the following review helpful.
Great Recipes for Contemporary Japanese Sweets and More!
By Tomoko Lee
Keiko's recipes are easy to follow yet invent outstanding results. Not only does the book incorporate classic French sweets with a Japanese twist but likewise offer special recipes for health conscious people, such as recipes without eggs or dairy products. You may even make cookies and cake for your doggies or kitties! The back page has a European - American measurement conversion chart, which is very helpful. Beautiful color pictures for over 70 recipes are fun to look at.

0 of 0 people found the following review helpful.
Excellent cookbook
By mw
Like a heap of other people, I have so a lot of cookbooks on my shelf. This is one cookbook that has actually been employed numerous times and so far, all the recipes have worked wonderfully! It is very well-written, explained concisely and is well-suited for beginners and innovative bakers alike.

Highly recommended!!!! I even thought of writing Keiko and telling her how much selfassurance her cookbook has given me in making my own cookies and baking my own cakes.

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