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 beautiful recipe, each have a whole page of EACH final product, step-by-step pictures with recipe + lots of useful 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 about gaining weight from making & consume Japanese sweet!
This book mostly cover cake section - from basic, favorite to advantage. The book also include lots of tart, tiramisu, muffin, Swiss Rolls..etc. There are lots of sponge cake recipe & the author will tell you how are they difference from other, and which recipe you would use it!! Huge section of Japanese chiffon cake!!! Yum!! I tried the Green tea Chiffon, and it was fantastic! Gone within few hours!! (even though I still need to adjust my oven temperature, which varies for each person).
Btw, it's best to "weight" the ingredients properly - 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 about 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, although are very beautiful & simple & lots of graphic pictures (more than French bakery books), they are rarely translate to English - so if you ever spot one, GET THEM ASAP! I also recommend "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!!