With all cookbooks, even in the most well-edited ones, there are bound to be human errors. I apologize in advance if you have tried to make a recipe in the French Pastry 101 and that it may not have worked for you, the measurement inconsistency in volume and grams might be the reason. (The mainRead more
Azuki (red bean) filling is one of my favourite Asian sweet ingredients. The best I’ve had to date was the koshi-an I had in Kyoto, Japan as an exchange student. I took a wagashi (traditional Japanese confection) course from school in the second semester. The craft is a unique part of traditional Japanese culture. Wagashi has a strong emphasisRead more
