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Quote by Yuto Tsukuda

“Her sense of artistry reached even as far as her plating and presentation... arranging her tarts in a woven basket like a bouquet of flowers. The sight of her bringing them to us was like a scene straight out of a fairy tale! Yes... she too... is like a character straight from fantasy. A fairy godmother who casts her spells on ordinary ingredients... ... turning them into beautiful and delicious princesses of food! All who take a bite of her apples... ... fall under her spell... ... and are transported into a land of dreams!”

Quote by Yuto Tsukuda

Book:食戟のソーマ 28 [Shokugeki no Souma 28]
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食戟のソーマ 28 [Shokugeki no Souma 28]

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Yuto Tsukuda

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“Japan is obsessed with French pastry. Yes, I know everyone who has access to French pastry is obsessed with it, but in Tokyo they've taken it another level. When a patissier becomes sufficiently famous in Paris, they open a shop in Tokyo; the department store food halls feature Pierre Herme, Henri Charpentier, and Sadaharu Aoki, who was born in Tokyo but became famous for his Japanese-influenced pastries in Paris before opening shops in his hometown. And don't forget the famous Mister Donut, which I just made up. Our favorite French pastry shop is run by a Japanese chef, Terai Norihiko, who studied in France and Belgium and opened a small shop called Aigre-Douce, in the Mejiro neighborhood. Aigre-Douce is a pastry museum, the kind of place where everything looks too beautiful to eat. On her first couple of visits, Iris chose a gooey caramel brownie concoction, but she and Laurie soon sparred over the affections of Wallace, a round two-layer cake with lime cream atop chocolate, separated by a paper-thin square chocolate wafer. "Wallace is a one-woman man," said Laurie. Iris giggled in the way eight-year-olds do at anything that smacks of romance. We never figured out why they named a cake Wallace. I blame IKEA. I've always been more interested in chocolate than fruit desserts, but for some reason, perhaps because it was summer and the fruit desserts looked so good and I was not quite myself the whole month, I gravitated toward the blackberry and raspberry items, like a cup of raspberry puree with chantilly cream and a layer of sponge cake.”

FrenchTokyoPastriesDessertsCakesPastry ChefPatisserieFruit Flavors
Book:Pretty Good Number One: An American Family Eats Tokyo
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“Mondays are for baklava, which she learned to make by watching her parents. Her mother said that a baklava-maker should have sensitive, supple hands, so she was in charge of opening and unpeeling the paper-thin layers of dough and placing them in a stack in the tray. Her father was in charge of pastry-brushing each layer of dough with a coat of drawn butter. It was systematic yet graceful: her mother carefully unpeeling each layer and placing them in the tray where Sirine's father painted them. It was important to move quickly so that the unbuttered layers didn't dry out and start to fall apart. This was one of the ways that Sirine learned how her parents loved each other- their concerted movements like a dance; they swam together through the round arcs of her mother's arms and her father's tender strokes. Sirine was proud when they let her paint a layer, prouder when she was able to pick up one of the translucent sheets and transport it to the tray- light as raw silk, fragile as a veil. On Tuesday morning, however, Sirine has overslept. She's late to work and won't have enough time to finish preparing the baklava before starting breakfast. She could skip a day of the desserts and serve the customers ice cream and figs or coconut cookies and butter cake from the Iranian Shusha Bakery two doors down. But the baklava is important- it cheers the students up. They close their eyes when they bite into its crackling layers, all lightness and scent of orange blossoms. And Sirine feels unsettled when she tries to begin breakfast without preparing the baklava first; she can't find her place in things. So finally she shoves the breakfast ingredients aside and pulls out the baklava tray with no idea of how she'll find the time to finish it, just thinking: sugar, cinnamon, chopped walnuts, clarified butter, filo dough....”

BakingDessertsBaklava
Book:Crescent
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“Cool green foods became the natural choice in restaurants and teahouses. Matcha, the powdered green tea used for the tea ceremony, flavored ice cream, jewel-like gelatin cubes, and sweet whipped cream eaten in parfaits and layered with grapes, pineapple chunks, and chewy white mochi balls. There were Japanese-style snow cones, huge hills of shaved ice drizzled with green tea syrup, along with green tea-flavored mousse and tea-tainted sponge cake. Matcha flavored savory items too, including green tea noodles served hot in dashi soup, as well as chilled and heaped on a bamboo draining mat with a cold dipping sauce of dashi, mirin, and soy. There was green tea-flavored wheat gluten and the traditional Kyoto-style dish of white rice topped with thin petals of sashimi that you "cooked" at the table by drenching it with brewed green tea from a tiny teapot.”

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Book:Untangling My Chopsticks: A Culinary Sojourn in Kyoto
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“Around the room, the traditional thirteen desserts of Christmas are stacked on glass dishes like pirates' treasure, gleaming and lustrous in topaz and gold. Black nougat for the devil, white nougat for the angels, and clementines, grapes, figs, almonds, honey, dates, apples, pears, quince jelly, mendiants all jeweled with raisins and peel, and fougasse made with olive oil and split like a wheel into twelve parts- And of course there is the chocolate- the Yule log cooling in the kitchen; the nougatines, the celestines, the chocolate truffles piled onto the counter in a fragrant scatter of cocoa dust.”

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Book:The Girl with No Shadow
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“Charlie glanced at the poster hanging on the door, which announced the store's annual Hungry Ghost Festival, just four days away. It used to be Charlie's favorite holiday, from the puppet shows at the community center to the paper lanterns that his mom hung outside and to the food- especially the food. Sautéed pea shoots. Roasted duck. Pineapple cakes that fit into the palm of your hand. Then there was his grandma's shaved ice with all the toppings- chopped mangos, condensed milk poured on thick, and her famous mung beans in sugary syrup. He could eat a whole bowl of those.”

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Book:Hungry Hearts: 13 Tales of Food & Love
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“Well, Mimi Mackson, tell me what you like to bake." "Lots of things- brownies, cookies, pies, tarts, scones. But cupcakes are my favorite. I like to flavor them with unusual spices and herbs." "I see. And what's the last thing that you made?" "Double-chocolate brownies with cinnamon and cayenne, to welcome someone home." "And prior to that?" "Cheddar-chive biscuits." She waved her hand in front of her face like she smelled something bad. "No, no, my word, that will not do at all. Just sweet things, please." She stood and paced behind the desk. "Ha! Cheese and chives! I wouldn't dream of baking, eating, or even serving those, not to win the world." Well, that was strange. Sweet isn't sweet without savory. One isn't good without the other- I thought everyone knew that. Even the most sugary dessert needs a dash of salt. Mrs. T sat again. "So tell me then, young Mimi. The best sweet thing you've ever, ever made?" "Hmm... lemon-lavender cupcakes, I guess. To celebrate friendship.”

FlavorsDessertsCupcakesSavoryCombo
Book:Midsummer's Mayhem
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“Aunt Charlotte was everyone's Auntie, and provided the food: the ladies' sugared ratafias, plates of toasted cheese at four in the morning, and beef and eggs for the gentlemen's hearty breakfasts. But her pastry-cook's heart was in the buffets that glittered under the colored lamps: the sugarwork Pleasure Gardens, and Rocky Islands decorated with jellies, rock candies, and pyramids of sweetmeats. And best of all were the chocolate Little Devils, morsels of magic that all the gentlemen loved.”

DessertsBuffet
Book:A Taste for Nightshade
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