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Gateaux

Sweets (Modern French Pastry)

By: Mori Yoshida

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Hardcover | 18 June 2025

At a Glance

Hardcover
192 Pages

Dimensions(cm)
27.7 x 22.4 x 2.6

Hardcover

RRP $79.99

$58.99

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“Veteran bakers will be rewarded.” –Publishers Weekly
“Gateaux is an exquisite gift to be welcomed, savored, and cherished.” —Shelf Awareness
“A master class in patisserie for fledgling pastry chefs, as well as an aspirational guide to the subject for ambitious home bakers.” —Library Journal, STARRED Review
“Known for giving French classics a Japanese twist.” –Condé Nast Traveller

Step into the world of Gâteaux, a celebration of Japanese refinement and French pastry. Sweet creations extend beyond the titular gateaux, occasionally adding subtle elements of innovation from Mori Yoshida’s homeland.

Encouraging the enjoyment of pastries at nearly every opportunity, Gâteaux presents recipes for different times of the day, from breakfast pains au chocolat to the indulgent Mont-blanc in the evening. Step-by-step line drawing sequences accompany many recipes to provide clear guidance for assembly.

Originating from a Parisian pastry shop, the European outpost of an award-winning Japanese pastry chef, Gâteaux features timeless favorites like vanilla flan and chocolate éclairs and revisits classics inspired by the land of the rising sun, such as Paris-Brest with black sesame and Japanese fraisier.

Industry Reviews

"Award-winning chef Yoshida, who owns celebrated boutique bakeries in Japan and in Paris, does not sugarcoat what cooks can expect with his debut cookbook. These works of pastry are demanding and are for skilled and experienced bakers. Recipes in the book are arranged in chapters by time of day (morning, 4 PM, evening) and cover the patisserie gamut, from croissants and madeleines to a Saint-Tropez tart and hazelnut financiers. The influence of Yoshida’s own culinary heritage shines through in recipes such as Japanese strawberry cream cake and black sesame Paris-Brest. Home bakers may gravitate towards some of the slightly less intimidating bakes, including Breteuil sables and classic brownies. But Yoshida’s attention to detail extends even to the most basic treats, as exemplified by his recipe for lemon cake, which instructs bakers to pipe the finished batter into pans instead of simply spooning it in. Museum-worthy photographs of some of the finished creations enhance this magnificently packaged celebration of the sweet culinary artwork of Yoshida, who brings Japanese finesse and flavors to the marvelous world of French pastry."

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