There are some interesting concepts and tasty sound recipes in this book, but it doesn't have the best format or information for the recipes. The photos often don't match the instructions for the final food, and more than a few recipes feel best suited to a restaurant rather than a home kitchen. Which makes sense, considering the origins of the book, but I didn't find it as instructive or useful as other cookbooks I've tried. That said, I did make the matcha white chocolate cupcakes, and they had a lovely soft texture and clear, grassy flavor. So it's not a bad cookbook, but not one I'll pick up again I think. You might try it if you're looking for recipes with alternatives to some allergens, as it does include some creative swaps for baking that look like they could work well.

I also didn't love the interludes where various beauty benefits of ingredients were touted as reasons to eat these desserts. It felt a bit like that French Women Don't Get Fat book, all: well in THIS country people eat food that makes them beautiful, not like you Americans. Which isn't really what I'm looking for in a dessert cookbook, or any cookbook honestly. I'm not picking a dessert because it could improve my collagen intake and lead to fewer wrinkles-I'm just looking for something that sounds tasty.