Abstract

This is the first book to reveal seasonal hospitality recipes, including British sweets, cuisine, and style, by the popular British confectionery school "BRITISH CAKE HOUSE" in Yugawara, Kanagawa. Based on the confectionery techniques and cultural studies learned at a prestigious hotel after graduating from a confectionery school in London with top honors, "BRITISH CAKE HOUSE" offers British confectionery classes for those who want to learn British sweets from the basics or seriously, with a theme of the essential richness of sweets. This recipe book introduces sweets and dishes from "BRITISH CAKE HOUSE" for the four seasons of early summer, autumn, Christmas, winter, and spring. Not only will you learn how to make authentic British sweets and Christmas dishes, but it also contains a wealth of essays about the wonderfulness of British culture and hospitality, making it an introductory book to British food culture that will teach you about British sweets and culture.

Author’s Information

【Yuko Ozawa】
Born in Toyama City, Toyama Prefecture. Interested in baking from an early age, she was influenced by homemade sweets while studying abroad at a university in the United States. After graduating from university, she went on to study at Le Cordon Bleu in London in 2000 as a Rotary Foundation International Goodwill Scholar and graduated at the top of her class. After training at Claridge's Hotel, which is a supplier to the royal family, she returned to Japan. After gaining experience in hotels and confectionery shops, she became a pastry chef at The Fountain in 2002. She spreads the appeal of British sweets through confectionery magazines, newspapers, and magazines. She participates in events at the British Embassy in Japan, the British Tourist Board, Nihonbashi Mitsukoshi, and other places, and is active in a wide range of areas, including holding seminars, providing recipes, producing restaurants, and serving as a technical advisor for confectionery for companies. She co-founds BRITISH CAKE HOUSE with Ozawa Keiichi.

【Keichi Ozawa】
Born in Yugawara Town, Kanagawa Prefecture. She had the opportunity to go to Europe while at university. After graduating, he traveled throughout the UK and Europe, learning about cuisine and culture in a wide range of food fields, from three-star restaurants and pubs to ordinary home kitchens. He learned about British tea from the owner of a British tea specialty store (a former Twinings blender), and also gained experience with wine at wineries in France and Italy. In 1999, he founded Japan's first modern British restaurant, The Fountain, which he changed to BRITISH CAKE HOUSE in 2004 and is still actively working in Yugawara today. At the same time, he is active in a wide range of fields, including giving lectures and seminars, and acting as an advisor and producer for restaurants and inns.