Dessert Dictionary
 |
Description
Book Introduction
Where did that delicious dessert come from?
Brioche, macarons, canelés, financiers… …
A journey to discover the origins and traces of over 130 desserts.
Includes 100 must-have dessert illustrations
『Dictionary of Desserts』 is a book that introduces the origins and traces of over 130 desserts from ancient times to the present in dictionary form.
Another highlight of this book is the 100 or so illustrations that are more attractive than the real thing.
The history of desserts varies greatly, from those whose origins have been discovered, to those passed down by word of mouth, to those that suddenly gained popularity for some reason, to those that were renamed or improved.
We introduce the fate and anecdotes of each dessert, and introduce particularly controversial facts as 'The History of Desserts around the World.'
Desserts have been passed down from person to person and from country to country.
As the Crusaders went on expeditions or as princes and princesses married into the royal families of other countries and migrated, many desserts were also brought with them and developed.
We introduce over 130 types of desserts that have been passed down through history in chronological order, allowing you to immerse yourself in the fascinating stories of desserts.
Other interesting reading materials include the 'Dessert Map', which follows the map to explore places related to each dessert, the 'People Index' related to desserts, the history of ice cream and chocolate, and how to enjoy afternoon tea.
Enjoy a sweet journey by following the hidden stories of the desserts you've enjoyed so far.
★ Marshmallow… A cough syrup from ancient Egypt.
It was brought to France and Germany in the 19th century and became a soft dessert.
★ Stollen… A representative German pastry made during Advent (a month before Christmas) and eaten piece by piece as we wait for Christmas.
★ Crepe… It was a porridge made with Chinese buckwheat flour that the Crusaders brought back from their expeditions. One day, the porridge fell onto a heated stone and was roasted to a delicious flavor.
★ Chocolate… It has been 300 years since cacao was introduced to Europe.
Chocolate, which had been a beverage until then, was finally reborn in England in 1847 as a sweet solid chocolate made from a combination of cocoa powder, sugar, and cocoa butter!
★ Canelé… A masterpiece born in the wine region.
Egg whites were used to remove the wine sediment, and a large amount of the remaining egg yolks were brought back to the monastery, resulting in the creation of canelés.
★ Financier… A dessert designed for the busy financial customers at a pastry shop near the Paris Stock Exchange.
He gained popularity by releasing a gold-ingot-shaped baked good called the Financier, which could be eaten quickly without dirtying one's suit.
Brioche, macarons, canelés, financiers… …
A journey to discover the origins and traces of over 130 desserts.
Includes 100 must-have dessert illustrations
『Dictionary of Desserts』 is a book that introduces the origins and traces of over 130 desserts from ancient times to the present in dictionary form.
Another highlight of this book is the 100 or so illustrations that are more attractive than the real thing.
The history of desserts varies greatly, from those whose origins have been discovered, to those passed down by word of mouth, to those that suddenly gained popularity for some reason, to those that were renamed or improved.
We introduce the fate and anecdotes of each dessert, and introduce particularly controversial facts as 'The History of Desserts around the World.'
Desserts have been passed down from person to person and from country to country.
As the Crusaders went on expeditions or as princes and princesses married into the royal families of other countries and migrated, many desserts were also brought with them and developed.
We introduce over 130 types of desserts that have been passed down through history in chronological order, allowing you to immerse yourself in the fascinating stories of desserts.
Other interesting reading materials include the 'Dessert Map', which follows the map to explore places related to each dessert, the 'People Index' related to desserts, the history of ice cream and chocolate, and how to enjoy afternoon tea.
Enjoy a sweet journey by following the hidden stories of the desserts you've enjoyed so far.
★ Marshmallow… A cough syrup from ancient Egypt.
It was brought to France and Germany in the 19th century and became a soft dessert.
★ Stollen… A representative German pastry made during Advent (a month before Christmas) and eaten piece by piece as we wait for Christmas.
★ Crepe… It was a porridge made with Chinese buckwheat flour that the Crusaders brought back from their expeditions. One day, the porridge fell onto a heated stone and was roasted to a delicious flavor.
★ Chocolate… It has been 300 years since cacao was introduced to Europe.
Chocolate, which had been a beverage until then, was finally reborn in England in 1847 as a sweet solid chocolate made from a combination of cocoa powder, sugar, and cocoa butter!
★ Canelé… A masterpiece born in the wine region.
Egg whites were used to remove the wine sediment, and a large amount of the remaining egg yolks were brought back to the monastery, resulting in the creation of canelés.
★ Financier… A dessert designed for the busy financial customers at a pastry shop near the Paris Stock Exchange.
He gained popularity by releasing a gold-ingot-shaped baked good called the Financier, which could be eaten quickly without dirtying one's suit.
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Preview
index
* Ancient dessert
* Middle Ages (5th-14th century)
001 Cheesecake: A rich flavor with an ancient aroma
002 Cannoli: Ricotta Cream That Even Captivated the Mafia
003 Cassata: An Easter Cake So Beautiful It's Banned
004 Pang Defis: A nutritious cake even Genghis Khan recognized.
005 Waffle: The bumpy grid pattern is the trademark.
006 Eshode: A bread that contributed greatly to the development of confectionery manufacturing.
007 Shortbread: Tartan is the pride of British pastries.
008 Levkuchen: The World's Oldest 'Cookie of Life'
009 Flan: A French home-style dessert that starts with a salty flavor
010 Stollen: Eating a piece at a time as we wait for Christmas
011 Gato de Savoie: An elegant cake that even captivated the emperor.
012 Savoiardi & Zabaione: Savoiardi Finger Biscuits
013 Apple Pie: A sweet and sour dessert made with the forbidden fruit.
014 Blancmange: White pudding featuring almonds
* Early modern times (15th-17th century)
015 Calisson: A small and famous artist born in Cézanne's hometown
016 Panettone: A large, dome-shaped bread
017 Gingerbread: Medicinal Cookies Cherished Since Ancient Times
018 Baumkuchen: A cake shaped like a nightie, baked slowly and carefully
019 Frequency Inglese: The main character is the monk's bright red liqueur.
020 Zuccotto: The first semifreddo created by an architect
021 Pudding: A steamed dish designed by the ship's chef
022 Trifle: A popular dessert with an infamous name
023 Brioche: Viennoiserie with an elegant fragrance
024 Macaron: A Gift from Italy, Flourished in France
025 Canelé: A masterpiece born in the wine region
026 Krapen & Bombolone: Hangover-Canceling Carnival Donuts
027 Mince Pie: A small, round pie filled with faith.
028 Galette des Rois: King's Pie to Celebrate Epiphany
029 Amandine: Almond Tarts Debuting on the World Stage
030 Crème Brûlée: The joy of eating it by breaking it with a teaspoon
031 Apple Strudel: Austrian pie made with thin rolled dough
032 Praline: Almond cookies that made their owner's name known
033 Sfogliatella: A product of chance created in a monastery
034 Donut: Start with a round fried bread filled with walnuts.
035 Crepe: From 'Porridge' to the Queen's Favorite 'Dessert'
036 Gateau Basque: Traditional Basque cake with dark cherry jam
037 Cream Puff: Its name means 'Cabbage with Cream'
038 Cantucci: Biscuits so hard that your teeth won't get stuck in them
039 Kugloff: Marie Antoinette's Favorite Breakfast
* Modern times (18th-19th century)
040 Meringue: Talent overflowing with just two ingredients
041 Puy d'Amour: The Love Pie That Set the World on Fire
042 Pastel de Nata: Portugal's national dessert, egg tart
043 Madeleine: Deep buttery aroma with a shell-like shape
044 Charlotte: A cake shaped like a fancy hat
045 Baba: The signature product of Paris' oldest pastry shop
046 Kato Manke: The Successful Transformation of a Ruined Cake
047 Croquembouche: A decorated cake made with small choux pastries
048 Bavarois: A cold dessert with roots in Bavaria, Germany
049 Marron Glacé: Chestnuts preserved in sugar over a long period of time
050 Sachertorte: The King of Chocolate Cakes, Undisputed
051 Saint-Honoré: Patron Saint of Bakers
052 Savarin: A Dessert Dedicated to a Renowned Gourmet
053 Palmier: Cute heart-shaped cookies
054 Eclair: Parisians' favorite cute cream puff pastry
055 Tart Burdalu: A popular tart from Burdalu Street
056 Sablé: A small baked good with a buttery aroma
057 Religiouse: A choux dessert resembling a nun
058 Scone: Bread from the Sacred Stone
059 Bachi di Dama: 'Lady's Kiss' with Chocolate
060 Mocha Cake: The name comes from an Arabian port city.
061 Queen Aman: With plenty of salted butter from Brittany
062 Katr Kar: A butter cake with simplicity at its core
063 Victoria Sandwich Cake: A Cake for the Dear Queen of England
064 Mille-feuille: The poetic name "A Thousand Leaves"
065 Torta Paradiso: The Taste of Heaven Loved by Maria Callas
066 Battenberg Cake: A Victorian Checked Cake
067 Basherin: An ice cream cake that shines with the power of meringue.
068 Financier & Business Din: The Taste of Gold, Popular with Financiers
069 Paris Brest: Cream buns shaped like wheels
070 Peshu Melba: A Masterpiece by a Master Difficult to Reproduce
071 Crepe Suzette: A fiery dessert named after the British prince.
072 Brownie: A rich cake that goes well with coffee.
073 Tarte Tatin: Apple Tart Completed Upside Down
074 Floatant: Meringue Island Floating in a Sea of Custard
075 Buche de Noel: A log-shaped cake eaten while waiting for mass
076 American Muffin: The English Muffin's Transformation in New York
077 Sunday: Sunday's Secret Luxury
078 Dacquoise: A monaka-style pastry originating from France
079 Christmas Pudding: A traditional British pudding made a month before Christmas.
080 Lemon Meringue Pie: Sweet and sour cream with lots of meringue
081 Dundee Cake: A popular Scottish cake born in the port city.
082 Eton Mess: A Messy Dessert at a Prestigious British School
083 Summer Pudding: A bright red, healthy British dessert for summer
084 Marshmallow: A soft dessert derived from ancient cough syrup.
* Modern (20th century~)
085 Mont Blanc: A dessert inspired by Europe's highest peak
086 Crème d'Anjou: A Dessert That Started as a Dairy Farmer's Feast
087 Panna Cotta: A Ballerina's Pudding Made for Lovers
088 Torta Caprese: A Cake Praised Even by the Mafia
089 Shortcake: A fluffy cake reinvented in Japan
090 Pavlova: A Dessert Dedicated to a World-Class Ballerina
091 Schwarzwelder Kirschtorte: Germany's 'Black Forest Cherry Cake'
092 Chiffon Cake: A Recipe Hidden for 20 Years
093 Chocolate Chip Cookies: America's #1 Popular Cookie
094 Pudding a la Mode: A masterpiece dessert born in a traditional Japanese hotel
095 Carrot Cake: A vegetable cake promoted by the British government
096 Tropezienne: A dessert from the South of France named after a famous actress
097 Opera Cake: An elegant cake resembling the smile of the Mona Lisa
098 Tiramisu: An Italian Dessert That Will Energize You
099 Frezier: Expressing the rose of Paris with red strawberries
100 Parfaits: The Perfect Cold Dessert
Column 1 People index
Column 2 Ice Cream
Column 3 Chocolate
Various waffles
Macarons from around France
Pattern of the galette des rois
How to Enjoy Afternoon Tea
Fermented desserts and wine
Dessert MAP
* Middle Ages (5th-14th century)
001 Cheesecake: A rich flavor with an ancient aroma
002 Cannoli: Ricotta Cream That Even Captivated the Mafia
003 Cassata: An Easter Cake So Beautiful It's Banned
004 Pang Defis: A nutritious cake even Genghis Khan recognized.
005 Waffle: The bumpy grid pattern is the trademark.
006 Eshode: A bread that contributed greatly to the development of confectionery manufacturing.
007 Shortbread: Tartan is the pride of British pastries.
008 Levkuchen: The World's Oldest 'Cookie of Life'
009 Flan: A French home-style dessert that starts with a salty flavor
010 Stollen: Eating a piece at a time as we wait for Christmas
011 Gato de Savoie: An elegant cake that even captivated the emperor.
012 Savoiardi & Zabaione: Savoiardi Finger Biscuits
013 Apple Pie: A sweet and sour dessert made with the forbidden fruit.
014 Blancmange: White pudding featuring almonds
* Early modern times (15th-17th century)
015 Calisson: A small and famous artist born in Cézanne's hometown
016 Panettone: A large, dome-shaped bread
017 Gingerbread: Medicinal Cookies Cherished Since Ancient Times
018 Baumkuchen: A cake shaped like a nightie, baked slowly and carefully
019 Frequency Inglese: The main character is the monk's bright red liqueur.
020 Zuccotto: The first semifreddo created by an architect
021 Pudding: A steamed dish designed by the ship's chef
022 Trifle: A popular dessert with an infamous name
023 Brioche: Viennoiserie with an elegant fragrance
024 Macaron: A Gift from Italy, Flourished in France
025 Canelé: A masterpiece born in the wine region
026 Krapen & Bombolone: Hangover-Canceling Carnival Donuts
027 Mince Pie: A small, round pie filled with faith.
028 Galette des Rois: King's Pie to Celebrate Epiphany
029 Amandine: Almond Tarts Debuting on the World Stage
030 Crème Brûlée: The joy of eating it by breaking it with a teaspoon
031 Apple Strudel: Austrian pie made with thin rolled dough
032 Praline: Almond cookies that made their owner's name known
033 Sfogliatella: A product of chance created in a monastery
034 Donut: Start with a round fried bread filled with walnuts.
035 Crepe: From 'Porridge' to the Queen's Favorite 'Dessert'
036 Gateau Basque: Traditional Basque cake with dark cherry jam
037 Cream Puff: Its name means 'Cabbage with Cream'
038 Cantucci: Biscuits so hard that your teeth won't get stuck in them
039 Kugloff: Marie Antoinette's Favorite Breakfast
* Modern times (18th-19th century)
040 Meringue: Talent overflowing with just two ingredients
041 Puy d'Amour: The Love Pie That Set the World on Fire
042 Pastel de Nata: Portugal's national dessert, egg tart
043 Madeleine: Deep buttery aroma with a shell-like shape
044 Charlotte: A cake shaped like a fancy hat
045 Baba: The signature product of Paris' oldest pastry shop
046 Kato Manke: The Successful Transformation of a Ruined Cake
047 Croquembouche: A decorated cake made with small choux pastries
048 Bavarois: A cold dessert with roots in Bavaria, Germany
049 Marron Glacé: Chestnuts preserved in sugar over a long period of time
050 Sachertorte: The King of Chocolate Cakes, Undisputed
051 Saint-Honoré: Patron Saint of Bakers
052 Savarin: A Dessert Dedicated to a Renowned Gourmet
053 Palmier: Cute heart-shaped cookies
054 Eclair: Parisians' favorite cute cream puff pastry
055 Tart Burdalu: A popular tart from Burdalu Street
056 Sablé: A small baked good with a buttery aroma
057 Religiouse: A choux dessert resembling a nun
058 Scone: Bread from the Sacred Stone
059 Bachi di Dama: 'Lady's Kiss' with Chocolate
060 Mocha Cake: The name comes from an Arabian port city.
061 Queen Aman: With plenty of salted butter from Brittany
062 Katr Kar: A butter cake with simplicity at its core
063 Victoria Sandwich Cake: A Cake for the Dear Queen of England
064 Mille-feuille: The poetic name "A Thousand Leaves"
065 Torta Paradiso: The Taste of Heaven Loved by Maria Callas
066 Battenberg Cake: A Victorian Checked Cake
067 Basherin: An ice cream cake that shines with the power of meringue.
068 Financier & Business Din: The Taste of Gold, Popular with Financiers
069 Paris Brest: Cream buns shaped like wheels
070 Peshu Melba: A Masterpiece by a Master Difficult to Reproduce
071 Crepe Suzette: A fiery dessert named after the British prince.
072 Brownie: A rich cake that goes well with coffee.
073 Tarte Tatin: Apple Tart Completed Upside Down
074 Floatant: Meringue Island Floating in a Sea of Custard
075 Buche de Noel: A log-shaped cake eaten while waiting for mass
076 American Muffin: The English Muffin's Transformation in New York
077 Sunday: Sunday's Secret Luxury
078 Dacquoise: A monaka-style pastry originating from France
079 Christmas Pudding: A traditional British pudding made a month before Christmas.
080 Lemon Meringue Pie: Sweet and sour cream with lots of meringue
081 Dundee Cake: A popular Scottish cake born in the port city.
082 Eton Mess: A Messy Dessert at a Prestigious British School
083 Summer Pudding: A bright red, healthy British dessert for summer
084 Marshmallow: A soft dessert derived from ancient cough syrup.
* Modern (20th century~)
085 Mont Blanc: A dessert inspired by Europe's highest peak
086 Crème d'Anjou: A Dessert That Started as a Dairy Farmer's Feast
087 Panna Cotta: A Ballerina's Pudding Made for Lovers
088 Torta Caprese: A Cake Praised Even by the Mafia
089 Shortcake: A fluffy cake reinvented in Japan
090 Pavlova: A Dessert Dedicated to a World-Class Ballerina
091 Schwarzwelder Kirschtorte: Germany's 'Black Forest Cherry Cake'
092 Chiffon Cake: A Recipe Hidden for 20 Years
093 Chocolate Chip Cookies: America's #1 Popular Cookie
094 Pudding a la Mode: A masterpiece dessert born in a traditional Japanese hotel
095 Carrot Cake: A vegetable cake promoted by the British government
096 Tropezienne: A dessert from the South of France named after a famous actress
097 Opera Cake: An elegant cake resembling the smile of the Mona Lisa
098 Tiramisu: An Italian Dessert That Will Energize You
099 Frezier: Expressing the rose of Paris with red strawberries
100 Parfaits: The Perfect Cold Dessert
Column 1 People index
Column 2 Ice Cream
Column 3 Chocolate
Various waffles
Macarons from around France
Pattern of the galette des rois
How to Enjoy Afternoon Tea
Fermented desserts and wine
Dessert MAP
Detailed image
GOODS SPECIFICS
- Date of issue: January 5, 2024
- Format: Hardcover book binding method guide
- Page count, weight, size: 252 pages | 538g | 124*188*25mm
- ISBN13: 9791185676746
- ISBN10: 1185676740
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