Laure Kie has written many Japanese cookbooks. She was born in Tokyo to a Japanese mother and a French father. Her many trips to Japan helped her learn about the richness of Japanese cooking culture, which she imparts through her books and cooking classes. An English-language edition of her Japanese Cuisine: An Illustrated Guide was published in 2021.Patrice Hauser is a photographer and food stylist based in Paris.

"If you're new to Japanese desserts, this book is an excellent starting point. The clear instructions and abundant photos make it easy to follow along, even if you've never worked with ingredients such as glutinous rice flour or azuki beans before. […] for novices—it hits the mark. If you're curious about wagashi or simply want to expand your dessert repertoire, this book is worth adding to your collection." —Rice Paper Magazine

Laure Kie has written many Japanese cookbooks. She was born in Tokyo to a Japanese mother and a French father. Her many trips to Japan helped her learn about the richness of Japanese cooking culture, which she imparts through her books and cooking classes. An English-language edition of her Japanese Cuisine: An Illustrated Guide was published in 2021.Patrice Hauser is a photographer and food stylist based in Paris.

"If you're new to Japanese desserts, this book is an excellent starting point. The clear instructions and abundant photos make it easy to follow along, even if you've never worked with ingredients such as glutinous rice flour or azuki beans before. […] for novices—it hits the mark. If you're curious about wagashi or simply want to expand your dessert repertoire, this book is worth adding to your collection." —Rice Paper Magazine