French pâtisserie shares with Japanese culture the values of beauty, precision and care, making Japanese pâtisserie one of the least heralded yet most successful examples of fusion. Think lemon and yuzu éclairs, sesame and miso perfectly paired in a hazelnut dacquoise or matcha choux buns. This is not a book for a novice baker; it is detailed and precise as begets James Campbell’s background in Michelin-starred kitchens around the world.

Felicity O’Driscoll of Cook the Books picks her all-time favourite Japanese cookbooks.
Visit the shop at 78 Kelmarna Ave, Ponsonby, Auckland or go to