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THE ART OF CROSSING

This cookbook was designed in the way of Molecular gastronomy AKA modernist cuisine. The book was about the fusion of Eastern desserts with famous Japanese ingredients. The art of French patisserie appeals very much to the Japanese culture. Both share values of beauty, precision, and care within cooking. The cookbook was organized into three chapters. All recipes in each chapter featured one ingredient: matcha, miso, and sesame. The book also introduced traditional cooking equipment and other key ingredients used for centuries in Japan.

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