Maison Kayser.....

Two new books that I picked up recently, the famous Maison Kayser recipe book that gives recipes on their popular French specialty breads and the magazine H-style which features the pastry chef/owner of Mont St. Clair in Jiyugaoka and Waraku-Beniya in Tokyo, Hironobu Tsujiguchi.
In this line of work I have picked up two languages, French and Japanese. Although, now I speak and read more Japanese than I do French. The first, I pick up when I was first an apprentice and my first pastry chef was French. At the time when there was no internet and considering that my chef was not the sharing type, it was a matter of survival for me. Every time my chef would go for lunch I would sneak into his recipe book and copy recipes, all of which, were in French, of course. After many translations later and a couple of semesters of French in college.......you get the picture. As for the latter, again a matter of translating the language in recipe books and many travels and finally residing here. Japanese patisserie and boulangerie books make up most of my library now.

visit http://www.maison-kayser.com/, with shops in Paris and Tokyo.