This elegant, detailed book offers the creations of Lee Eunji, now the proprietor of Lysée in NYC and previously the pastry chef at the two Michelin-starred Jungsik.
Printed in Korean and English, the book focuses on highly specific step-by-step instruction for the creation of 10 remarkable plated desserts. Lee employs classic French technique as well as methods of her own devising, and her use of flavor is innovative across both Korean and French traditions.
Her apple tatin includes a lapsang souchong caramel and is served with a coconut sorbet. "Giwa," named for a decorative roofing tile, is a minimalistly modern take on the brownie, and includes a smoked vanilla ice cream as well as a buckwheat tuile.
Lee is obviously interested in being as explicit as possible, showing a level of respect for bakers and readers that is not always found in imaginative showcase books.
In English and Korean. Hardcover. Color photographs throughout.