Modernized Korean Desserts: Rice Blossoms
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Beautifully and intricately crafted, Jennifer L. Ban's gorgeous contemporary versions of traditional Korean rice cakes offer a detailed introduction to these celebratory treats and the culture from which they arise.
Although simply prepared from just a few ingredients, and usually gluten-free and vegan, the different versions of rice cakes can be flavored or stuffed. But what makes Ban's renditions remarkable is her careful, imaginative piping using colored and flavored bean paste instead of buttercream.
In addition to meticulous photo sequences demonstrating the creation of flowers and fruits to adorn the cakes, Ban also provides instructions for wrapping the cakes in cloth—a technique called bo-ja-gi—and numerous beautiful table setting ideas.
Although she brings a fresh take to these jewel-like creations, Ban is careful to explain their role in traditional Korean life, whether to commemorate the first 100 days of a baby's life, or to celebrate the arrival of spring.
Full of ideas for professional pastry chefs as well as ambitious home bakers.
Hardcover. Color photographs throughout.